What it is
A small, round, spongy cake made from a fermented batter of rice or a rice-and-millet mix, cooked in a special moulded pan until golden on the outside and soft within. It has a mild, slightly sour flavour from fermentation and a texture similar to a rice pancake.
Key ingredients
- Rice
- Millet
- Yeast or natural fermentation
- Water
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Eaten with the fingers, often dipped into a spicy pepper sauce (miyan taushe or a simple pepper stew) or eaten alongside a bean stew. It is commonly served for breakfast or as a mid-day snack, sometimes with a drizzle of honey for a sweeter version.
Cultural significance
Masa is a traditional Hausa food from northern Nigeria, commonly prepared for breakfast or as a snack, and is also known as waina in some northern communities. It is often made for celebrations and family gatherings, and its fermented batter reflects long-standing northern grain-processing traditions.
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