Hausa Delicacy

MASA (RICE CAKE)

Masa is a northern staple similar to a pan fried rice cake, the recipes vary a little across households but the basic premise never changes. Traditionally Masa is made into an oval shape.  You can experiment with some onions and ginger in your masa

Ingredients

• 1.5 cups raw rice
•  1.5 tablespoons cooked rice
• 1.5 teaspoons active dry yeast
• 4 tablespoons sugar
• 2 cups water at room temperature
• ½ teaspoon ground akaun (cooking potash)
• ½ teaspoon salt


Direction:

1. Soak the raw rice in 5 cups of water overnight
2. Dissolve the sugar and akaun in the  2 cups of water and add the yeast. Set aside in a warm area* for 10-15 minutes, until very frothy.
3. Drain the rice and grind it in a blender with the yeast and akaun mixture to make a smooth batter. Add the cooked rice, and blend to combine well. The batter should be very thick
4. Pour batter into a large bowl, cover and leave in a warm place for 8-12 hours. You want the mixture to rise, collapse and ferment.
5. Add the salt and a little bit more sugar if needed. Add a bit of water if necessary so that you have a batter that is just as thick as pap
6. Heat your pan over medium heat. Wipe a few drops of oil over it , Stir the batter and pour in 3-4 tablespoons, depending on the size of the pan.
7. Flip after 2.5mins and cook the other side for another 2 mins. keep making until you use up all the batter

Serve Masa as a snack or as a breakfast cake

TUWO SHINKAFA

 

This is a Northern Nigerian recipe made from soft rice. It is mostly served with the Northern soups like the Miyan Taushe, Miyan  Kuka and sometimes with other Nigerian soups.

INGREDIENTS

• Short/medium size rice
• Water(enough quantity to cook the rice soft).

Procedure

1. Wash the rice in cold water and put in a size-able pot.
2.  Pour enough water to cover the rice an cook.
3. When the water dries up, mash the rice with your fingers to know how soft the rice has cooked
4. If it is not soft enough to give a smooth paste, add more water and cook.
5. Carry out this exercise till the rice is soft enough to give no single resistance when mashing it.
6. Once this is done, with the use of a wooden spatula move the soft rice grains from one end to the other mashing it till you have derived a satisfactory smooth paste.
7. Cover and steam for 2 minutes.
8. Mix thoroughly and dish required quantities into a cling film and wrap(this helps the tuwop not to dry up).

Tuwo Shinkafa can be served with other Nigerian soups like Okro soup.