Masa (Nigerian Rice Cakes)

Who says street food can’t be gourmet? These Stuffed Masa (Rice Cakes) prove otherwise! Fluffy, golden, and slightly crisp on the outside, these Northern Nigerian rice cakes are pure comfort in every bite, especially when they’re stuffed with spiced beef or cheese.

Masa (also called Waina) is one of those recipes that instantly transport you to the streets of Kano or Kaduna — sizzling pans, smoky air, and that irresistible aroma of freshly fried batter. And the best part? You can easily make it right at home without any special equipment!

Whether you’re a masa lover from way back or just discovering this Nigerian gem, you’re in for a treat. Learn about the history of Masa and Nigerian cuisine

Why You’ll Love This Masa Recipe

• It’s fluffy, slightly crispy, and full of flavor.
• Uses simple pantry ingredients.
• You can make it plain or stuffed (think spiced beef, chicken, or even cheese!).
• Perfect for breakfast, snacks, or even light dinner.
• Gluten-free and delicious with suya pepper or stew.

Ingredients

For the Masa Batter

• 2 cups Tuwo (short-grain) rice – soaked overnight
• 1 cup cooked rice
• 1 tsp yeast
• 2 tbsp powdered milk
• ½ small onion (chopped)
• 1 tsp baking powder
• 1 tbsp sugar
• ½ tsp salt
• Water, as needed (for blending)

For the Filling (Stuffing)

• 1 tbsp vegetable oil
• ½ small onion (chopped)
• ½ tsp garlic powder
• ½ tsp ginger powder
• ½ tsp chicken seasoning
• A pinch of parsley flakes (optional)
• 150g cubed beef (or your preferred protein)

Step by Step Instructions on how to make Masa

• Soak the Rice:
  Soak your Tuwo rice overnight. In the morning, drain and transfer into a blender. (Discover the health benefits of fermented rice)

• Blend the Batter:
  Add yeast, cooked rice, powdered milk, onion, baking powder, sugar, salt, and a little water. Blend until smooth and slightly thick.

• Proof the Batter:
  Transfer to a bowl, cover, and let it rest for 30–40 minutes until doubled in size.

• Prepare the Filling:
  In a pan, heat oil and sauté onions. Add garlic, ginger, chicken seasoning, and parsley. Stir in the cubed beef and cook until well browned. Set aside.
• Fry the Masa:
  Heat a masa pan (or takamol pan) and lightly oil each hole. Pour in some batter, then quickly add your filling. Cover with a small spoon of batter to seal.

• Cook Gently:
  Fry on medium heat until the edges are golden brown. Flip carefully and cook the other side until done.

• Serve:
  Serve warm with suya pepper, spicy stew, or your favorite sauce.

Pro Tips

• If you prefer plain masa, skip the stuffing and cook the batter alone. It’s just as good!
• Use Tuwo rice or short-grain rice — it gives that signature soft texture.
• You can also bake masa in an oven-safe mold if you don’t have a masa pan.
• Make sure your batter isn’t too watery; it should coat a spoon lightly.
• For a richer flavor, add a dash of vanilla or nutmeg to the batter.

Serving Suggestions

• Pair with spicy Nigerian stew, suya pepper, or yaji.
• Enjoy with fried plantains and tea for a complete northern-style breakfast.
• Serve alongside Moi Moi or Jollof Rice for a festive spread (see Nigerian Vegetable Jollof Rice recipe).

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap in foil or plastic wrap and freeze for up to 1 month.
• Reheat: Warm in a pan, microwave, or oven until heated through.

Final Thoughts

This masa recipe is proof that simple ingredients can create magic! Whether you go for the plain or stuffed version, you’ll end up with a soft, spongy delight that’s perfect for sharing. So next time you crave something warm, comforting, and authentically Nigerian — skip the bakery and whip up some masa at home!

Recipe Video