Recipe: How to make masa (Rice puff puff) from scratch

Masa served with fish stew.
Masa also known as waina is a popular snack from Northern Nigeria. Tastes like the oily bun (puff puff) and is served with stew or any sauce of choice. This is my first attempt and I'm making just little. Masa is so delicious that right from the day I saw it chopped in bits and added to the suya I got outside, tasted, I fell in love and promised myself I was going to learn how to make this delicacy. If you like Nigerian puff puff, you'll love masa. I didn't use many ingredients, wanted to savour the natural taste of masa first before adding onion and others with my next try. I make puff puff a lot and one very common thing between masa and Nigerian puff puff is that same aroma after leaving to ferment and rise. When I opened the blended rice, the aroma confused me, I thought someone replaced my mixture with puff puff batter.

Masa is made with that special tuwo white rice used in making rice fufu (tuwo shinkafa). I was really
craving and eager to just make and enjoy, had to do with the rice I have at home which is the Nigerian Abakaliki rice, Lol. That's what I used for this delicious masa.


  • 2 cups raw rice
  • 1 cup boiled rice
  • 3 tablespoons sugar
  • 3 teaspoons yeast
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • Vegetable oil
  • Water for blending
Masa making procedure:

Very easy:
First I soaked 2 cups of rice overnight, the following day, I boiled another 1 cup very soft and blended the soaked and boiled rice together. After blending I add the yeast, sugar, salt and baking powder before stirring very well to mix. When completely mixed, the blended rice is poured into a transparent bucket and kept locked up in my cupboard for 5 hours. By the time I checked, Oh My God! It has risen and doubled in size. I brought out, heated the masa pan, grease and poured in some. When I had filled the pan, I dropped some more oil and waited for it to cook before flipping. Once both sides are cooked, the masa is ready. Served with Fish sauce and honestly speaking, it was very delicious. No one believed it's my first attempt at making masa.

 Rice soaked overnight

Boiled rice to be blended with the soaked rice

Blended rice

Blended rice mixed with other ingredients, covered and about to be kept in the cupboard

Blended rice doubles in size after being kept for 5 hours

 In the pan cooking already

 Delicious Hausa masa

 Masa with fish stew.

Happy cooking!