Masa is a Northern Nigerian delight but this stuffed Savory Nigerian Masa (Waina) is my own way of revamping the Nigerian Masa. Masa is made by soaking a special type of Rice called Tuwo Rice (the uncooked one) in water for at least 6 hours or overnight. This Rice is then rinsed out and blended into a smooth paste before it’s now cooked inside a special pan which we refer to as the Masa Pan.
I have decided to make a savory version of this recipe because quite a number of people don’t like the fermented taste that comes with the plain Nigerian Masa (Waina) and I also stuffed it with my version of Dambu Nama (Nigerian beef floss).
Feel free to check my former post on Masa (Waina ) here for a more detailed explanation.
Stuffed savory Nigerian Masa (Waina) – with a little twist
- Prep Time: 600
- Cook Time: 15
- Total Time: 10 hours 15 minutes
- 3 Cups of Rice
- 3 Heaped tablespoons of cooked Rice
- 11/2 Tablespoons Ginger
- 2 Tablespoons Yogurt
- 1/2 Teaspoon Baking powder
- 1 Medium sized Onion
- 2 teaspoons of yeast
- 1 Teaspoon Salt
- 2 to 4 Tablespoons Sugar
- 1 Cup Water (plus 2 to 4 more Tbs)
- 1/4 Cup water to proof the yeast
- Dambu Nama (for stuffing)
- Soak the Rice in Water for at least 6 hours or leave overnight
- Rinse out the Rice until it’s clean and proof your yeast by mixing the Water with the Yeast and 2 Teaspoons of sugar then set that aside
- Blend the soaked Rice, pre-cooked Rice, Onion sand Ginger together until it’s smooth and creamy
- Pour the Batter into a very large Bowl, add the Yeast and mix it together and leave to proof for 6 to 8 hours you can as well leave overnight. The longer you leave it the more fermented it becomes.
- Add the Baking powder, Salt, Sugar and the Yogurt
- Drizzle some cooking Oil in your Masa Pan and once the Oil is hot enough pour some batter into the Pan about half way full, immediately add the Dambu Nama stuffing and immediately cover this up with another layer of batter – this should be done very fast because Masa cooks really fast.
- When the edges begin to solidify, flip the Masa over with two skewers (check video above) and once both sides are well cooked (golden brown) remove from heat and enjoy while still hot and fresh with your favorite stew or sauce. Enjoy!
Masa (Waina) is traditionally made with Tuwo Rice but in the absence of that, Jasmine Rice can be used and that is exactly what I used in this recipe.
I used the Masa Pan for this recipe but you can use a small pan if you don’t have the Masa Pan
- Serving Size: 3
- Calories: 785