Masa is popular snack made from rice (tuwo) which originated form the northern part of Nigeria. If you have ever been to the North, or visited for whatever reason, you will discover that this snack is one of the most populous snack because of it’s unique taste and diverse ways it can be eaten. Masa can be made using the special masa pot, which provides a unique amount of heat and taste, to avoid burns and give it that spicy golden brownish color no one can resist. Here are the ingredients for masa that should comfortably serve at least four people.
Ingredients. | Serving: 4
- 3 cups of tuwo rice (because of it’s softness)
- 2 Table spoons of sugar.
- Teaspoon of yeast.
- Teaspoon of potash.
- Table spoon of oil
- 50ml of vegetable oil
- Salt to taste.
You will also need the masa baking pan as well as basic cooking utensils.
Method of Preparation.
- Divide the cups of rice into two different bowls. The first containing two cups and the other one cup.
- Soak a teaspoon of ground potash in half cup of water, allow to settle, then pour into the first part in a bowl. Add more water and allow to soak for 8-10 hours. It is best if you soak it overnight. This is done to ensure the potash softens the rice while it ferments.
- When you are ready to prepare the masa, get the second part of the tuwo rice. Wash and boil it with just water. Boil it until it is very soft. Go ahead and mash it with a spatula till it’s soft, then set aside.
- Mix the ground rice with the mashed rice together. Add sugar and salt to taste. Add teaspoon of yeast, stir and allow frothing for 30 minutes. The batter should be running not thick. Mix once more and set aside.
- Grease your masa pan with vegetable oil and scoop your batter into the pan and drizzle the top with more vegetable oil. Allow to cook until it is golden brown. Turn the other side with a spoon and also observe as it cooks and turn golden brown.
- Remove from the pan and serve. Masa is usually served with Yaji (dry spicy pepper), honey, stew, suya, soup,or just plain sugar