Masa da Miyan Yakuwa (Hausa Rice Cake with Sorrel Leaf Soup)

How to Make It

1. 1

   Drain the soaked rice and blend with just enough water to form a smooth, thick batter — similar to pancake batter in consistency. Add yeast, honey, coconut milk, and salt. Cover and allow to ferment for 1–2 hours at room temperature until slightly bubbly and tangy.

2. 2

   Heat the masa mold (or a mini muffin pan as a substitute) over medium heat. Grease each well generously with vegetable oil.

3. 3

   Ladle the batter into each well, filling about three-quarters full. Cover with a lid and cook for 3–4 minutes until the edges are set and lacy. The tops should still be slightly soft. Remove with a thin spatula and repeat until all batter is used.

4. 4

   For the miyan yakuwa: heat groundnut oil in a pot, fry onions and dawadawa for 3 minutes. Add the crumbled dried fish, crayfish, and whole scotch bonnet. Stir and cook for 5 minutes.

5. 5

   Pour in 400ml water and bring to a simmer. Add the yakuwa leaves whole — do not chop, as cutting them releases too much acid at once. Simmer for 10–12 minutes, stirring. The leaves will wilt and the soup will become glossy and slightly mucilaginous.

6. 6

   Season with salt and remove the scotch bonnet. Serve the masa warm alongside the miyan yakuwa in a small bowl for dipping.