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Street food
Massa
Fermented rice pancakes cooked in a griddle pan, served with chilli powder.
- Category
- Street food
- Origin
- All of Niger (Hausa)
- Preparation
- 20 min + fermentation
- Cooking
- 30 min
- Serves
- 4 people
Massa (or waïna) is a slightly tangy pancake made from fermented rice or millet, cooked in a dimple pan. It is enjoyed at breakfast or as a snack, with yaji, a sauce or sugar.
Ingredients
- 500 g rice
- 1 bowl of cooked rice
- 1 tsp dried yeast
- 2 tbsp sugar
- 1 tsp salt
- Oil for cooking
- Chilli powder (yaji) to serve
Method
- Soak the raw rice overnight, then drain.
- Blend with the cooked rice and a little water to obtain a thick, smooth batter.
- Add the yeast and sugar, cover and leave to ferment for 1 to 2 hours in a warm place.
- Salt the batter, oil the dimples of the pan and pour in the batter.
- Cook over medium heat for 3 to 4 minutes on each side until the pancakes are golden; serve with yaji.
