Hausa Masa “Waina” Recipe (Rice puff puff) (2024)

Hausa masa or Waina is a very popular snack in the northern part of Nigeria. As early as 7am, the vendor always had hot balls of masa ready for hungry customers. As I watched from the side, Icouldn’thelp but marvel at her level of expertise. Masa reminds me of puff puffthough the batter is made slightly watery unlike puff puff batterand not as sweet as puff puff. It’s prepared in such a way that, as you are removing a batch from the pan you are also adding a new set into the pan due to the uncontrollable heat from the firewood burner. The rice usually used for this meal is the type used for tuwo known locally as sinasir (very white in color with broken rice particles, sold mostly by Hausa vendors, soaks up water when cooked). From my perspective, it requires some level of skill to achieve.

Hausa Masa “Waina” Recipe (Rice puff puff) (3)

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

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Nigerian Suya + Suya Spice Recipe

0 comment

sabo rachaelJuly 10, 2014 - 3:10 pm

Mmmm!!! Nice can't wait but I don't have masa pan what can I use? Thanks

AnonymousJuly 11, 2014 - 6:10 am

My 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

AdeolaJuly 11, 2014 - 2:00 pm

Thanks alot u av been blessing me with hausa recipe and i'm surely gonna try dis out.

Filipino FoodJuly 11, 2014 - 2:00 pm

That sound delectable and it name is very interesting 🙂

Nky@Nigerian Food TVJuly 11, 2014 - 2:00 pm

Looks delicious. It can also be prepared in a oven using cupcake pans,but you won't get that unique masa shape.
I can see you're enjoying yourself,hope they are not drilling you guys too much at the camp.

Olufunmi AfolabiJuly 11, 2014 - 2:00 pm

this looks soo good

AnonymousJuly 11, 2014 - 4:20 pm

Really doing a great job..wld like to knw if u can use any type of rice?

DobbyJuly 12, 2014 - 11:46 am

To 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.

DobbyJuly 12, 2014 - 12:18 pm

It 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.

DobbyJuly 12, 2014 - 12:20 pm

Thanks funmi, it even tastes better 🙂

DobbyJuly 12, 2014 - 12:31 pm

Thanks for the addition Nky :). I did enjoy myself over there, coped well too 😀 (Wasn't so recent though).

DobbyJuly 12, 2014 - 2:25 pm

Thanks Filipino food

DobbyJuly 12, 2014 - 2:26 pm

Thank you too adeola :). Do let us know how it goes

DobbyJuly 12, 2014 - 2:28 pm

Hausa Masa “Waina” Recipe (Rice puff puff) (2024)

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