Waina Tsufa (Northern Nigerian Steamed Rice Cakes)

How to Make It

1. 1

   Soak and Begin Fermentation

   Rinse the parboiled rice and black-eyed beans thoroughly under cold water. Place both in a large clean bowl, cover with room-temperature water, and soak overnight for a minimum of 8 hours. Soaking initiates natural fermentation which improves digestibility, reduces anti-nutrients, and gives Waina its characteristic slightly tangy flavour.

   Tip: The longer the soak (up to 24 hours), the more pronounced the fermented flavour and the better the gut-health benefits. If you are short on time, a minimum of 4 hours is acceptable.
2. 2

   Blend the Batter

   Drain the soaked rice and beans thoroughly. Transfer to a high-powered blender. Add warm water gradually — starting with 150ml — and blend until you achieve a very smooth, pourable batter with no visible grains. The consistency should resemble a thick pancake batter. Add the remaining water only if needed to loosen. Add grated ginger and coconut milk (if using) and blend again briefly.

   Tip: A very smooth batter is key to the light, airy texture of steamed Waina. If your blender struggles, add water in small increments and be patient — blend for at least 3–4 minutes.
3. 3

   Activate and Rest the Batter

   Pour the blended batter into a large clean bowl. Dissolve the active dry yeast and coconut sugar in 2 tablespoons of warm (not hot) water and allow to foam for 5 minutes. Stir this into your batter along with the sea salt and ground crayfish if using. Cover loosely with a clean cloth and leave in a warm spot in your kitchen to rise and ferment for 1 hour. The batter should become slightly bubbly and increase in volume.

   Tip: If using natural fermentation instead of yeast, skip the yeast entirely and leave the blended batter covered at room temperature for 6–8 hours or overnight. The resulting Waina will have a deeper, more complex tangy flavour — and more probiotic benefit.
4. 4

   Prepare Your Steaming Setup

   Fill a wide pot with 3–4 cups of water and bring to a gentle boil. Place a steaming rack inside. Lightly grease your Waina moulds (traditional clay pot with small round holes, a silicone muffin tray, or small ceramic ramekins) with groundnut or coconut oil using a pastry brush or paper towel. Arrange the greased moulds on the steaming rack above the boiling water.

   Tip: If you do not have a traditional Waina pot, a silicone muffin tray works beautifully and makes portion control very easy for clinical meal planning. Each cavity holds one serving.
5. 5

   Fill and Steam the Waina

   Gently stir the fermented batter — do not over-mix or you will knock out the air bubbles. Carefully ladle or pour the batter into each mould, filling approximately three-quarters full to allow room for rising. Cover the pot with a tight-fitting lid and steam on medium heat for 20–25 minutes without lifting the lid. The Waina are ready when they appear set, slightly domed on top, and a clean toothpick inserted in the centre comes out clean.

   Tip: Resist the urge to open the lid during steaming — steam loss will cause the Waina to collapse and become dense. Maintain a consistent medium heat throughout.
6. 6

   Rest and Serve

   Remove the moulds carefully from the steaming rack using tongs or oven gloves. Allow the Waina to cool in the moulds for 3–5 minutes before gently turning them out. They should release cleanly. Serve warm as a breakfast with unsweetened natural yoghurt, a small bowl of Miyan Taushe (pumpkin soup), a light groundnut dip, or simply a drizzle of raw honey. For weight management, serve with fresh cucumber slices and a high-protein yoghurt dip.

   Tip: Leftover Waina can be stored in an airtight container in the refrigerator for up to 3 days. Reheat by re-steaming for 5 minutes — do not microwave as this makes them rubbery.