Discover the delightful world of Nigerian semolina masa – a modern twist on the traditional rice-based delicacy. This version creates fluffy, golden snacks that are both easier to prepare and incredibly satisfying.
Originally a Northern Nigerian street food called Waina, this semolina adaptation maintains the beloved spongy texture of traditional masa while offering a quicker preparation method that doesn’t compromise on taste or quality.
Ingredients
- 2 cups fine semolina flour
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 2 tablespoons honey
- 2½ cups warm water (105-115°F)
- 1 teaspoon baking powder
- Cooking oil for greasing
Steps to Follow
- Step 1: Combine semolina flour, yeast, and salt in a large bowl
- Step 2: Add honey and warm water, mix until smooth
- Step 3: Cover and let proof in a warm place for 45 minutes
- Step 4: After proofing, stir in baking powder until well combined
- Step 5: Heat masa pan and add ½ teaspoon oil to each mold
- Step 6: Pour batter into molds, filling each about ¾ full
- Step 7: Cook for 2-3 minutes, then flip with a skewer
- Step 8: Cook another 1-2 minutes until golden brown
Additional Instructions
- Prep time: 50 minutes
- Cook time: 20 minutes
- Serves: 4-6 people
- Storage: Keep in airtight container for up to 3 days in refrigerator
- Reheating: Warm in microwave with damp paper towel for 30-60 seconds
- Serving suggestions: Enjoy with suya spice, pepper sauce, honey, or roasted vegetables
- Note: Not suitable for gluten-free diets as semolina contains wheat
General Nutritional Values
- Approx. Calories: 220 kcal per serving
- Protein: 7g
- Carbohydrates: 45g
- Fat: 2g
