15/06/2024
MASA (WAINA)
Masa is a Northern snack similar to a pan fried rice cake. The recipes vary from one household to the other, but the basic premise never changes. Traditionally masa is made into an oval shape which one can bake with some onions and ginger.
The ingrediets needed to prepare this delicacy depends on what it is meant for; it is usually served, wrapped in paper especially by the commercial masa sellers. This helps it to regain its natural taste and texture for some time. When it is wrapped with paper, it neither swells nor gets wet. Masa happens to be the leading snack in most occasions in the northern part of Nigeria.
The secret to Masaโs distinct flavor profile lies in the fermentation process that the rice goes through before cooking.
Masa is made from a fermented rice batter that creates a slightly tangy and sour aroma, a characteristic that sets it apart from other rice-based dishes. The rice used for Masa is typically a short-grain variety, such as Tuwo rice, which is known for its ability to clump together and create a desirable texture when cooked.
The fermentation process not only adds a distinctive flavor to the dish but also aids in breaking down the rice grains, making them easier to digest.
Masa Making Process
1. Soaking the rice
To prepare Nigerian Masa, the rice is first soaked for several hours or overnight, which helps soften the grains and allows for a smoother batter.
2. Creating the batter
After soaking, the rice is blended with water, cooked rice, and finely chopped onions to form a thick paste.
3. Fermentation
The mixture is then combined with active dry yeast and sugar to kickstart the fermentation process. This mixture should be left to ferment for about 8 hours or overnight. As the batter ferments, it will become bubbly with a sour and slightly sweet taste.
4. Seasoning
Once the batter has fermented, season it with salt and add some baking powder to enhance the flavor and texture of the cooked Masa.
5. Cooking
Masa is traditionally cooked in a special Masa pan, which features round, shallow molds that give the rice cakes their iconic circular shape. You can also use a non-stick frying pan with a little oil to cook it. Spoon the batter into the molds or onto the pan, and cook until the Masa turns golden brown on both sides.
Masa Serving
Masa is best enjoyed fresh and warm, served with a variety of spicy dipping sauces, soups, or stews.
Some popular accompaniments include:
1. Suya pepper sauce: A spicy, peanut-based sauce that pairs beautifully with the tangy flavor of Masa.
2. Spicy tomato-based sauce: A rich and flavorful tomato sauce with a kick of heat to complement the rice cakes.
3. Miyan Taushe: A Nigerian pumpkin soup that adds more depth to the Masa experience.
Note
1. Choose the right rice
Opt for a short-grain rice variety, such as Tuwo rice, which is ideal for Masa due to its ability to clump together and create a pleasing texture when cooked.
2. Soak the rice properly
Soaking the rice for several hours or overnight is crucial for softening the grains and making them easier to blend. This step helps create a smooth batter for your Masa.
3. Fermentation time
Allowing the batter to ferment for at least 2 hours to enable it to double in volume. I personally like to leave it overnight (between 6 to 8 hours). This is essential for achieving the slightly sour and tangy aroma that characterizes Masa. Be patient and give the fermentation process enough time to work its magic.
4. Keep an eye on the batter consistency
The batter should be thick enough to hold its shape when spooned into the molds or the pan. If the batter is too runny, add a little more soaked and blended rice to thicken it. If itโs too thick, add a small amount of water to thin it out.
5. Proper oiling
Make sure to oil the molds or frying pan adequately before cooking the Masa. This step prevents the rice cakes from sticking to the pan and ensures they turn golden brown.
6. Cook on medium heat
To avoid burning your Masa, cook it over medium heat. This allows the rice cakes to cook evenly without getting too dark on the outside while remaining uncooked on the inside.
6. Use a powerful blender
The Masa should be well blended, so itโs advisable to use a very powerful blender. This ensures that the rice grains break down completely, creating a smooth batter.
Nutritional Benefit
1. The taste of Masa/Waina always stands Unique, it brings out the full pleasure and appetite some modern food canโt stand. Taking it always gives the eater to crave for more, less your satisfaction cannot withstand.
Basically rich in different nutrients you can find in a food, carbohydrate from its raw material, Protein and Vitamins from the accompanied stew which can contain any type of meat and assorted vegetable, there is fun and pleasure in taking Masa/Waina.
2. Masa is rich in magnesium and sodium
It helps to maintain normal nerve and muscle function, supports a healthy immune system, keeps the heartbeat steady and helps bones remain strong.
3. Lysine is present in masa
This is a building block for protein. It is an essential amino acid because your body cannot make it, so you need to obtain it from food.
4. Threonine is present in Masa
This promotes cell immune defence function.
5. Fiber is present in Masa
Dietary fiber is important for your digestive health and regular bowel movements.
6. Energy is present in Masa likewise
It provides good source of energy for full body function
7. Niacin (Vitamin B-3) presence in masa lower cholesterol, easy arthritis and boost brain functions.
8. Selenium plays critical role in metabolism and thyroid function. This helps to protect our body from damage causes by digestive stress. It is essential for male testosterone biosynthesis and the formation as well as normal development of spermatozoa.
Ingredients
6 cups of masa rice (Shinkafa masa)
3 ยผ tablespoons yeast
9 tablespoons sugar
1 tablespoon salt
2 tablespoons baking powder
Olive oil or canola for glazing pan
4 tablespoons powdered milk
1 small medium size onion
ยผ cut of fresh ginger
Procedure
1. Take some rice out to boil later
2. To the remaining rice, pour water and stir. Cover and allow to stay for 6 to 7 hours
3. Wash the rice properly this time
4. Wash and boil the other rice taken out initially.
5. Pour soaked rice, diced onion and minced ginger in a blender along with some little water and blend until smooth or take to the public grinding engine to be grinded.
6. Proof the yeast (mix yeast with little sugar in lukewarm water) and keep aside for about 2 minutes.
7. Pour the blended rice in a sizeable bowl. Blend the cooked rice coarsely and add to the blended soaked rice.
8. Add salt, powder milk, sugar, baking powder, proofed yeast and stir properly together.
9. Leave to rise for 40 to 50 minutes.
10. Whisk and start making masa as you spray oil before pouring in masa pan. Cook both side to evenly done and serve with any dipping sauce or soup of your choice
Credit to the owner
