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Masa is a type of puffy pancake from northern Nigeria. It is made by frying a rice paste made of:

Yeast (optional),
Sugar (optional and to taste),
Cooking potash.

I think it is the only sweet main dish in our food. And even then, it is often eaten with a savory sauce, soup or stew. Like most dishes, it can be eaten at any time of the day. When I eat it for breakfast, I like to combine it with runny fried eggs, ground pepper powder and honey. Everyone thinks my combination is disgusting but I think they are just closed minded, unadventurous bigots. Considering how popular cooking shows are here, and how chefs combine all sorts of ingredients, I'd think my inventiveness ought to be commended.

The shape is like an M&M, only larger. There are usually 3 sizes. A small size about 3-4 inches across, a larger one about 5 inches across and the largest one can be up to 10 inches. All 3 can be called masa or waina. But traditionally the smallest one used to be called waina, while the middle is called masa. The largest is called sinasir and that term is never used for the other 2. Sinasir is traditionally a Kanuri food. The serving size for waina is usually more than 5, for masa it is between 3 and 5 and for sinasir rarely more than 2. A good masa is soft but a bit springy. If kept in the fridge, it can be heated either in a microwave or steamed before serving.

There are similar foods from India even though I think each region developed its own separately.

This link shows sinasir at the top right and masa below it in the gridle used to fry it. The depressions in the gridle are lightly oiled, and the paste is poured in. When one side is done, it is turned over.

As I said, it can be eaten for any meal. If eaten for breakfast, it is accompanied by sauce or sugar or honey. For lunch, usually just sauce and for dinner with grilled meat or sauce. It is common at street side barbecues which are all over the country, usually run by northerners.

Iron Noder 2020, 16/30