MASA also know as “waina” is a northern dish that is enjoyed all over Nigeria. It is a fluffy rice cake eaten with spinach soup, spicy groundnut powder (Kuli Kuli, Yaji) or sugar.
MASA is a Northern Nigeria meal that is famously prepared in every northern home. It can be easily bought on the streets of Kaduna, Abuja, Jos, Katsina, Kano etc. It can also be made at home and could serve as breakfast, lunch or even dinner. It can be enjoyed at any given time of the day with any topping of your choice.
Masa has a particular tendency to induce sweet sleep for a number of people after eaten, so it is the best comfort food to consider after a long day.
There are various ways or recipes of making masa but here is a unique Masa recipe
It’s made with white rice (not per-boiled, or processed rice) which is soaked over night before being grinded into a thick smooth white paste, the yeast is added for it to rise, followed by sugar. It is fried into puffy white and brown colored cakes with a little oil. MASA is made in a round shaped small pan that holds the mix firmly. This pan mostly has multiple small mix holders in order to be able to fry many at the same time. It is called a “tanda” in the northern parts of Nigeria, a locally made nonstick pan used to fry multiple masa cakes at a time.
Masa can also be made from millet (gero), or semo.
MASA can also be eaten with suya, and has a lookalike sister called “gurasa”. They are sweet, fluffy, yummy and filling. Ready to go meal and ready to snack with at anytime which helps you on the go.
Northeners loves it, and living in Northern Nigeria, I have seen a lot of other tribes and ethnic background fall in love with the Masa delicacy. I am a party, especially with Yaji and suya; I’m good to go.
Whether it’s the way it is gracefully flipped in the pan or the way it is happily consumed by happy Nigerians, Masa is a delicious staple that has caught the heart and taste buds of many.
Written by Goodness Felix-Adebayo and Maryam Aliyu.
