Also known as Masa in Hausa language, it's made from local rice and is very fluffy like pancakes, plus it's shaped like pancakes too so you know, it can be eating in different ways eg with dried okra sauce, yaji ( I really need to tell you guys how to make this), suya (it's like barbecue but a bit better) or even alone.
INGREDIENTS
1 and half cups of raw rice
1 and half tablespoons of cooked rice
1 and half teaspoons active dry yeast
4 tablespoons sugar
2 cups water at room temperature
1/4 teaspoon ground cooking potash Optional)
½ teaspoon salt
METHOD
1. Soak the raw rice in 5 cups of water overnight
2. Dissolve the sugar and potash in the cup of water and add the yeast. Set aside in a warm area for 10-15 minutes, until very frothy.
3. Drain the rice completely. Blend rice with the yeast and potash mixture to make a smooth batter (you might need to do this in batches).
4. Add the cooked rice, and blend to combine well. The batter should be very thick
5. Pour batter into a large bowl, cover and leave in a warm place for 8-12 hours. You want the mixture to rise, collapse and then ferment
6. Add salt and a little bit more sugar if needed. Add a bit of water if necessary so that you have a batter that is just as thick as cake batter
7. Heat your pan over medium heat. Wipe a few drops of oil over it or spray it with cooking spray, Stir the batter and pour in 3-4 tablespoons (depending on the size of the pan)
8. Flip after 2 and half mins and cook the other side for another 2 mins. keep making until you use up all the batter
And voila, your masa is ready to be eaten
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Disclaimer : the images portrayed do not belong to me
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