Waina

About This Recipe

Waina (also called masa) are small, soft pan-fried cakes made from a fermented rice and millet batter. Slightly tangy, lightly crisp on the outside and pillowy within, they are eaten for breakfast or as a snack with suya sauce, honey, or miyan kuka. They are cooked in special multi-well clay or cast-iron pans.

Ingredients

Serves 4

• 1½ cupslong-grain rice, soaked overnight
• ½ cupmillet flour
• 1 tspactive dry yeast
• 1 tspsugar
• ½ tspsalt
• oil for cooking

Instructions

1. 1

   Blend batter

   Drain rice and blend until smooth with ½ cup water. Mix in millet flour, yeast, sugar, and salt. The batter should be thick and pourable.

2. 2

   Ferment

   Cover batter and leave at room temperature 1 hour until slightly bubbly.

3. 3

   Cook

   Heat a well-seasoned muffin tin, aebleskiver pan, or regular frying pan. Add a drop of oil per well. Pour batter in to half-fill. Cover and cook 3-4 minutes until set and edges are golden.

4. 4

   Serve

   Serve warm with honey, suya spice dip, or fermented milk.

Variations

• •

  Add a pinch of ground cinnamon to the batter for a sweeter version.

• •

  Make savoury waina by adding diced onion and chilli.

Storage

Best fresh. Reheat in a dry pan or low oven.

Frequently Asked Questions