Northern Nigerian Masa (Fermented Rice Cakes) with Groundnut Protein Dip

How to Make It

1. 1

   Soak and Ferment the Rice

   Rinse the whole grain parboiled rice thoroughly under cold water, then place it in a bowl and cover with enough water to submerge by at least 5 cm. Allow to soak for 12 to 18 hours at room temperature. This natural soaking process begins fermentation, reducing phytic acid, improving mineral absorption, and developing the characteristic tangy flavour of authentic masa.

   Tip: For a more pronounced tangy flavour, soak for the full 18 hours. In hot Nigerian climates, soaking overnight on the kitchen counter is ideal.
2. 2

   Prepare the Masa Batter

   Drain the soaked rice and transfer it to a blender along with the cooked leftover rice, yogurt, active dry yeast, sea salt, and warm water. Blend on high speed for 2 to 3 minutes until you achieve a very smooth, lump-free, pourable batter slightly thicker than pancake batter. Pour into a clean bowl, cover loosely with a clean cloth, and allow to rest and ferment for a further 1 to 2 hours in a warm spot until the batter is slightly bubbly and has risen a little.

   Tip: The leftover cooked rice softens the texture of the final masa. Do not skip the resting period — the bubbles indicate active fermentation which gives masa its signature sponge.
3. 3

   Prepare the Groundnut Protein Dip

   While the batter rests, dry-roast the raw groundnuts in a pan over medium heat for 5 to 7 minutes, stirring constantly, until golden and fragrant. Remove the papery skins by rubbing between your palms. Blend the roasted groundnuts with the tatashe, red onion, grated ginger, suya spice blend, lime juice, and water until smooth. Transfer to a small saucepan and simmer over low heat for 8 to 10 minutes, stirring frequently, until the dip thickens slightly and the raw pepper taste is cooked out. Season conservatively with additional salt if needed.

   Tip: Keep the dip thin enough to spoon over the masa. The ginger and tatashe provide anti-inflammatory compounds that complement the probiotic benefits of the fermented masa perfectly.
4. 4

   Heat and Grease the Masa Pan

   Place your traditional masa pan (or a non-stick mini muffin or æbleskiver pan) over medium-low heat. Allow it to heat gently for 2 minutes. Using a pastry brush or folded kitchen paper, apply a very thin, even coating of coconut oil to each cavity. The pan should be hot enough that a drop of batter sizzles immediately on contact.

   Tip: Using coconut oil sparingly instead of frying oil keeps the calorie count lower while adding a subtle flavour. A well-seasoned iron masa pan will require very little oil after the first batch.
5. 5

   Cook the Masa

   Gently stir the rested batter to redistribute any bubbles. Using a small ladle or large spoon, fill each cavity of the masa pan about two-thirds full — do not overfill as the batter will puff up during cooking. Cover the pan with a lid and cook over medium-low heat for 3 to 4 minutes until the edges are set and the tops appear mostly dry with a few moist patches in the centre. Using a thin wooden skewer or chopstick, gently flip each masa and cook uncovered for a further 1 to 2 minutes until lightly golden on the second side. Remove to a warm plate and repeat with the remaining batter.

   Tip: The key to perfectly spongy masa is low, even heat. High heat will brown the outside before the centre cooks through. Patience is essential — do not rush the first side.
6. 6

   Plate and Serve

   Arrange 3 to 4 masa cakes per serving on a warm plate. Spoon the warm groundnut protein dip generously alongside or in a small bowl for dipping. Garnish with a squeeze of fresh lime juice and a light dusting of suya spice if desired. Serve immediately for the best spongy texture.

   Tip: Masa can also be served with a light vegetable soup such as miyan kuka (baobab leaf soup) for a more complete balanced meal. For diabetic management, pair with the protein dip rather than honey or sugar to avoid rapid glucose spikes.