Nigerian semolina masa is a delightful twist on the traditional rice-based version, offering a quick and convenient way to create these beloved fluffy, golden snacks. This variation maintains the signature light, spongy texture while cutting down significantly on preparation time.
Originally a Northern Nigerian delicacy known as Waina, masa is typically made with fermented rice and served as popular street food. This semolina adaptation delivers the same satisfying results with a simplified cooking process, making it perfect for home preparation.
Ingredients
- 2 cups fine semolina flour
- 2 teaspoons active dry yeast
- 1 pinch salt
- 2 tablespoons honey
- 2½ cups warm water (105-115°F)
- 1 teaspoon baking powder
- Oil for cooking
- Prep time: 15 minutes
- Proofing time: 45 minutes
- Cook time: 20 minutes
- Serves: 4-6 people
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 on first side
- Step 8: Flip using a skewer and cook 1-2 minutes more until golden
Additional Instructions
- Store leftovers in an airtight container for up to 3 days
- Reheat in microwave with damp paper towel for 30-60 seconds
- Can be made savory by omitting honey and adding spices
- Serve with suya spice, pepper sauce, or honey
- If no masa pan available, use regular non-stick pan for pancake-style rounds
- Maintain medium heat to prevent burning outside while inside remains raw
- Not suitable for gluten-free diets as semolina contains wheat
General Nutritional Values
- Approx. Calories: 250 per serving
- Approx. Protein: 8g
- Approx. Carbohydrates: 48g
- Approx. Fat: 3g
