Masa (West African rice cake)

Masa

Ingredients7

• Rice300 g
• Millet flour150 g
• Water500 ml
• Active dry yeast1 tsp
• Sugar1 tbsp
• Salt½ tsp
• Vegetable oilfor frying

Method

1. Rinse the rice thoroughly and soak it in 300 ml of water for at least 4 hours, then drain.
2. Blend the soaked rice with the remaining 200 ml of water until smooth, then strain to obtain a thin rice batter.
3. Stir the millet flour, yeast, sugar, and salt into the rice batter, mixing well to form a uniform batter.
4. Cover the batter and let it ferment at room temperature for 12–16 hours, or until bubbles appear on the surface.
5. Heat a shallow layer of vegetable oil in a non‑stick skillet over medium heat.
6. Spoon a ladleful of batter into the hot oil, spreading it slightly to form a small pancake about 8 cm in diameter; cook for 2–3 minutes per side until golden brown and puffed.
7. Remove the cooked masa with a slotted spoon, drain on paper towels, and serve hot with honey, pepper sauce, or stew.