Hello everyone, welcome you all to another edition of HiveLearners creative Sunday. For today's creative day, we would be learning how to make masa. Happy right? I know. 😊
Masa is a northern delicacy that is enjoyed by both northerners and non-northerners for example me. It has two special ways of preparing it the first of which is the sugar masa and secondly preparing groundnut soup to devour the non sugar masa which requires adding a little salt into your paste. I have heard a lot of people say they prefer the sugar masa over the soup one but for me I love both, soup and sugar one are my favorite.
The good thing about this dish is that not only northerners can make but every part of the world can including you, yes you. You know I used to think it was so difficult and expensive to make not until I was taught how to do it by a good friend.....I mean it's one of those things I learned and I am grateful for learning it.
Also, it can be eaten for both breakfast and dinner and I promise you won't regret it. The sugar especially is eaten mostly as a snack so some people say nonetheless eat it the way you desire. Its ingredients are simple to source in the market and require little time to combine ingredients except for the frying time which would want to take some time especially when using a smaller pan like mine. 🥺
So without further waste of time and I know we all can't wait to learn just like I felt the first time so we begin by first listing out the ingredients which is and we would be preparing the sugar masa:
- Tuwo rice (one measure)
- Yeast (rising agent two tea spoons)
- Sugar ( according to taste)
- Oil
- Onion
- Water
Materials used include:
- Masa pan
- Scooping spoon
PROCEDURES
Firstly, pick out any dirt from the rice and proceed to wash it properly. After washing, add water so it soaks and becomes soft for easy blending.
When it's properly soaked, I blended it and you can either use your blender or local grinding machine. Ensure to blend till it's smooth.
After that we proceeded to add our yeast, mix and also add sugar for tasting and lastly add water to the paste. It should not be watering neither too thick.
I allowed it to rise for an hour and it's ready for frying. Slice some onion in it and stir. Set fire and drizzle oil in the masa pan and with the scooping spoon pour it into the pan. This should be done with not so much fire.
After two minutes, flip to the other side to also fry and then it's ready. You easily it's ready when it no longer becomes sticky to the pan .
Enjoy your masa like that or with some suya pepper or blender groundnut cake powder.
