Masa — Northern Nigerian Fermented Rice Cakes

How to Make It

1. 1

   Soak and Ferment the Rice

   Rinse 400g of long grain or ofada rice thoroughly under cold water until the water runs clear. Place in a clean bowl, cover with room-temperature water, and soak for a minimum of 8 hours or overnight at room temperature. This soaking period begins natural fermentation, breaking down phytic acid and improving digestibility — a key benefit for gut health and blood sugar regulation.

   Tip: For a deeper tangy flavour and enhanced probiotic activity, allow the rice to soak for up to 18 hours in a warm kitchen. The slight sour aroma means fermentation is working correctly.
2. 2

   Activate the Yeast

   Combine 5g of active dry yeast with 60ml of lukewarm water and 10g of coconut sugar in a small bowl. Stir gently and let it sit for 8–10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready to help leaven the batter, creating the signature airy, spongy texture of authentic Masa.

   Tip: If the yeast does not foam after 10 minutes, it may be expired. Use fresh yeast for best results. For diabetics, you can reduce sugar to 5g — just enough to feed the yeast.
3. 3

   Blend the Batter

   Drain the soaked rice and transfer it to a blender along with 100g of cooked cold rice and 200ml of filtered water. Blend on high speed for 3–4 minutes until the batter is very smooth and silky with no visible grains. The addition of cooked rice is a traditional Hausa technique that gives Masa its characteristic soft, moist interior and prevents the cakes from being too dense.

   Tip: Blend in two batches if your blender is small. The batter should have a consistency slightly thicker than pancake batter — add the remaining 100ml water gradually to reach the right texture.
4. 4

   Combine and Rest the Batter

   Pour the blended rice batter into a large mixing bowl. Add the activated yeast mixture and 2g of sea salt, then stir well with a wooden spoon until fully combined. Cover the bowl loosely with a clean kitchen cloth or plastic wrap and leave to rest in a warm place for 1–2 hours. The batter will rise slightly and develop small bubbles on the surface, indicating it is ready for cooking.

   Tip: Do not over-stir once the yeast is added. Gentle folding preserves the gas bubbles that will make your Masa light and fluffy. In cold weather, place the bowl near a warm oven to assist rising.
5. 5

   Heat and Grease the Masa Pan

   Place your masa pan (abuche or a nonstick egg poacher pan with round moulds) over medium-low heat. Using a pastry brush or folded paper towel, lightly grease each round mould with a small amount of groundnut or coconut oil — about 1–2 drops per mould. Allow the pan to heat for 2 minutes until the oil shimmers gently. Proper greasing ensures clean release and avoids excess fat absorption.

   Tip: A cast-iron masa pan gives the most authentic result with slightly crisp edges and a soft centre. If unavailable, a nonstick blini pan or aebleskiver pan works well as a substitute.
6. 6

   Cook the Masa

   Stir the rested batter gently once more, then carefully ladle batter into each greased mould, filling about three-quarters full to allow room for rising. Cover the pan with a lid and cook on medium-low heat for 4–5 minutes until the tops appear set, dry, and have small airy holes across the surface. The bottoms should be lightly golden. Using a thin spatula or skewer, gently flip each Masa and cook uncovered for a further 2 minutes to lightly colour the other side.

   Tip: Resist lifting the lid during the first 4 minutes — trapped steam is essential for cooking the tops through. Masa should not be dark brown; pale golden is ideal for a soft, light texture.
7. 7

   Serve and Plate

   Remove the cooked Masa from the pan and arrange on a warm plate lined with a clean cloth to absorb any excess surface moisture. Serve immediately while warm. For a clinical nutrition-aligned meal, pair with miyan taushe (Hausa pumpkin leaf soup with no palm oil) or fresh unsweetened wara (Nigerian fresh cheese) and sliced cucumber. For lactating mothers or growing children, a drizzle of raw honey or natural groundnut paste makes a wholesome accompaniment.

   Tip: Masa freezes beautifully. Allow to cool completely, layer between parchment paper, and freeze for up to 4 weeks. Reheat in a dry pan or steamer for 2–3 minutes to restore softness — ideal for meal prep.