Masa (Waina)

Masa, also called waina, is the rice cake breakfast of northern Nigeria, where Hausa and Fulani cooks have perfected the art of turning rice into spongy, slightly tangy cakes. The batter rests until it ferments and bubbles, then is fried in small wells until golden on the bottom and cloud-soft on top. It is served warm with spicy stew or groundnut soup, often in the morning. In Kano and Kaduna, masa sellers balance wide trays of the cakes on their heads, moving through the morning crowds.

Crisp-edged, cloud-centered rice cakes

Each masa is golden and lightly crisp at the edges, with a soft, spongy center full of tiny air pockets. The gentle tang from the rested batter is what sets it apart, a quiet sourness that makes it the perfect partner for rich, spicy sauces. Eat them warm, pulled apart by hand and dipped into stew — breakfast, northern Nigerian style. They are equally good with honey for those with a sweet tooth.

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