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| Traditional pan used for masa |
Ingredients:::
•3 cups Rice (Tuwo rice)
•1 tsp. Potash (Akaun/Kanwa)
•1 tbsp. Sugar
•1/2 tsp. Salt
•1 tbsp. Yeast
Directions:::
Step 1: Dissolve the potash in water. In a medium sized bowl, pour the potash-water liquid into 2 cups of raw rice making sure it covers and soaks it (Don't pour in the potash residue). Leave to sit for about 8-10 hrs or overnight. This is done to ensure the potash which acts as a local tenderizer softens the rice while it ferments.
Step 2: Boil 1 cup or raw rice till soft. mash in the pot with a spatula and set aside
Step 3: Wash the soaked rice and blend till smooth with clean water. The batter should not be thick but runny.
Step 4: Mix the Mashed rice with the ground rice, add yeast, sugar, salt and leave to froth and rise for about 25mins or less. Mix Once more and set aside
Step 5: Grease the masa pan by pouring a little vegetable oil in each hole. Gently pour the masa batter into the holes and drizzle the top with more vegetable oil. Cook for about 1min till golden brown then flip over to cook the other side.
Step 6: Remove from the pan and serve. Masa is usually served with Yaji (dry spicy pepper), honey, stew, suya, soup,or just plain sugar
Related Posts:::
Mmmm!!! Nice can't wait but I don't have masa pan what can I use? Thanks
ReplyDeleteIt can be prepared in a small frying pan or According to Nky@Nigerian Food TV, it can be prepared in an oven using cupcake pans,but you won't get that unique masa shape.
DeleteMy commment is abt Fodants(cake covering)i do make cakes buh i found out dat my fondant doesnt get hard and strong,and also after a while it tends to slime (water pores),i wld av to dust with cornflour or put directly under d fan to get kinda dry again...pls help with any useful info and also if u kno where i can learn more on sugarcraft and fondants modelling at a cheap rate ....around lagos i wld appreciate (within d range of 15/20k)...thanks alot
ReplyDeleteTo strengthen your fondant,Just add about 1 to 2 teaspoons of CMC/tylose powder to 500grams of fondant while making the mixture(Don't add too much else it'd be hard as rock which isn't good). If your fondant is still too soft, just add more powdered sugar to it and knead to get the Soft, pliable, non-sticky texture you need. For good places where you could learn sugar craft, just send me an email and i'd forward the locations of some affordable places i know of.....Can't put up names for certain reasons.
Deletethis looks soo good
ReplyDeleteThanks funmi, it even tastes better :)
DeleteLooks delicious. It can also be prepared in a oven using cupcake pans,but you won't get that unique masa shape.
ReplyDeleteI can see you're enjoying yourself,hope they are not drilling you guys too much at the camp.
Thanks for the addition Nky :). I did enjoy myself over there, coped well too :D (Wasn't so recent though).
DeleteThat sound delectable and it name is very interesting :)
ReplyDeleteThanks Filipino food
DeleteThanks alot u av been blessing me with hausa recipe and i'm surely gonna try dis out.
ReplyDeleteThank you too adeola :). Do let us know how it goes
DeleteReally doing a great job..wld like to knw if u can use any type of rice?
ReplyDeleteYes you can use any type of rice Anon though the traditional type for this dish is the rice used for tuwo which soaks up water (cakes up) when cooked.
DeleteDobby, u just ve to b my inlaw. I used to hate mass cos d one i tried had a slight offensive odour but i fell in love wit mass wen i visited kaduna. I was reluctant at first but after day first bite hmmmmmmm. Ur blog make my day anytym
ReplyDeletei'd love to be your inlaw...lol!. Thanks Quin :)
DeleteI love Masa! Make Miyan Kuka. I'm from the north myself but I can't remember exactly how to prepare it plus I know you'll give it your own flavour :)
ReplyDeleteWould try making it one of these days. it's quite rare to find the kuka leaves in Lagos though.
Deleteamazing snack I'm sure kids gonna love this gotta try this at home Thanks for sharing :) personal chef in austin tx
ReplyDeleteyou are welcome cherry ;)
DeleteJust watched the videos and it's quite surprising. So, masa is actually Known as vitumbua in kenya. We africans are truly one people. Thanks a lot for this my dear Kenyan Reader :D *Hugs*
ReplyDeleteWe truly are! When done like pancakes using the same recipe the masa/vitumbua becomes vibibi in Swahili or Kibibi (singular) (English translation is rice pancakes) Puff puff in Kenya/Tanzania are called Kaimati:)
DeleteWow! Would definitely try it out on the blog. Thanks a lot my dear kenyan reader :)
DeleteTrying this out today! Will feed you back. Thanks for a nice blog
ReplyDeleteThanks Oluwatoyin, would await your feedback :)
DeleteHi Dobby... Masa turned out perfect! Wish I could send you some. I would add some more sugar and salt next time though :-) . Apart from that, I couldn't have enough of it. Definitely trying again this weekend. Thanks for your lovely blog. Cheers
DeleteHi Dobby... Masa turned out perfect! Wish I could send you some. I would add some more sugar and salt next time though :-) . Apart from that, I couldn't have enough of it. Definitely trying again this weekend. Thanks for your lovely blog. Cheers
ReplyDeleteThanks alot for the feedback Oluwatoyin, glad it turned out perfect :).
DeleteWaina is sweet with miyan taushe(groundnut spinach soup) little of mai shanu and kashi(biscuit bone)
ReplyDeleteYou've got that right!
DeleteThanks for the recipe I would try it soon
ReplyDeleteDo let us know how it turns out.
DeleteHi, thanks for sharing the recipe. Will rice flour work for this?
ReplyDeleteSure it will
DeleteYes! Finally someone writes about see this.
ReplyDeleteGlad you like.
Delete