Masa or Hausa rice cake is another one of Hausa delicious meals. It is made with what we call ‘tuwo rice’ in Northern Nigeria.
Tuwo rice is a special kind of rice that is used particularly for tuwo shinkafa.

The good thing about tuwo rice is that it tends to stick together with one another, unlike the conventional rice grains that tends to stay apart.

Here is the recipe for tuwo shikafa and Miyan Geda

This recipe and pictures were sent by Ramatu. It is actually a simple recipe. Aside the soaking that happens to part of the rice used in making masa, the rest is very straight-forward.

It can be made in less than 90 minutes.

This is the picture of masa (Hausa Rice Cake).

This recipe shows you how to make masa (Hausa rice cake), I think you are going to love it if you do it right. Once you have the right kind of pan, you are good to go.

Ingredients. | Serving: 4

  • 3 cups of tuwo rice.
  • 2 Table spoons of sugar.
  • Teaspoon of yeast.
  • Teaspoon of potash.
  • Table spoon of oil
  • 50ml of vegetable oil
  • Salt to taste.

You will also need the masa baking pan as well as basic cooking utensils.

Masa is mostly taken with miyan taushe but u can still eat with yagi (spiced ground pepper). There are other complimentary meals that can be served alongside. However, these two are just top on the list.
Get 3 cups of tuwo rice in a bowl. Divide into two equal part. Wash the first part and soak in a bowl with potash. The image below is that of tuwo rice.
Tuwo rice
This is how tuwo rice actually looks like, it is readily available in Northern Nigeria and several other parts of the country.

How to Make Masa

This is what you should do; soak a teaspoon of ground potash in half cup of water, allow to setle. Then pour into the first part in a bowl, don’t add the residue. Add more water and allow to soak for 8-10hours. It is best if you soak it overnight.

When you are ready to prepare the masa, get the second part of the tuwo rice. Wash and boil it with just water. Boil it until it is very soft. Go ahead and mash it to pulp.

Mix the ground rice with the mashed rice together. Add sugar and salt to taste. Add teaspoon of yeast, stir and allow frothing for 30 minutes. The batter should be running not thick.
making masa
Grease your masa pan with vegetable oil and scoop your batter into the pan. Allow to cook until it is golden brown. Turn the other side with a spoon and also observe as it cooks and turn golden brown.
Baking rice cake

This is how to make Hausa Masa, you can serve with Yaji (Hausa spiced ground pepper) or miyan taushe.

This recipe and Pictures were sent by Ramatu. Do you think it is comprehensive enough? Do you know more about Hausa foods? Send me your Hausa recipe through my private WhatsApp line. I would love to publish your Hausa recipe. (08157668217)

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  1. Oluchi  March 3, 2016

    I am from igbo but my family have been living in the Bauchi for the last 26 years. I don’t even know how to make my tribal foods. All I know is how to make Hausa foods. I just made some delicious masa. I will send you the recipe picture soon. Thanks.

    • fikola  September 1, 2017

      Hello everyone..I’m new here…Masa is one of my favourite Hausa delicacies..I have one question tho,..d rice that was soaked overnyt, it would be grinded abi??..

  2. Obiora  April 25, 2016

    I’d probably start with masa. It seems quite simple and I am feeling confident already. I will get back to you once I am done.

  3. Sanusi  April 25, 2016

    Omg! I love masa, you just reminded me of my mother’s kitchen. I am from Hausa but serving in the east. It have been a long time since I enjoyed anything from home. Igbo foods are great but there is nothing that compares with an original Hausa food.

  4. niks  April 30, 2016

    what do I do with the soaked rice? it looks simple though complicated. can I use foreign rice and the pan, ha! that’s another problem. please help me o, I would love to try it… thank you. looks yummy

    • Comfort  October 9, 2016

      Wao.. As simple as dis, i love masa and am going to try making it, Tnx

    • Husnah  September 20, 2017

      You grind the soaked rice. Some people grind it along with the boiled one, easier than mashing (softer if done in local grinding machines not blender)
      The rice used is white rice.
      For the pan, you could always use a non-stick pan, and make it wider like pancakes

  5. debbie  June 22, 2016

    My mum used to make us masa….but there’s something different about masa bought by d road side or in bauchi.I will try this recipe.tanx.

    • funke  December 3, 2016

      Bauchi masa is da bomb!

    • Olalekan Badmus  June 22, 2019

      Bauchi masa is the best in Nigeria

    • Monica igwe  June 8, 2020

      Theres something about bauchi masa that’s bags differently. I am igbo and since I came to abuja it’s been hard to get tasty masa

  6. safiya  January 4, 2017

    i will to try it o,becoz i love masa and i want to do something different and special for my hubby.
    So can i use foreign rice in making it? pls i need to know. thanks

  7. Nd  March 8, 2017

    Hi chichi can I use the flat frying pan? Ll like to give it a try, but dat pan. Tnx

    • Chy Anegbu  March 9, 2017

      I haven’t tried that one yet, but you can try it and give us feedback.

      • keren  April 28, 2018

        Hi. Im trying to fry my masa, but it is not getting golden brown, it is not cooking and holding together. When i try to flip it, it breaks back into dough. Ive tried low heat, ive tried high heat. What am i doing wrong?

  8. Adaeze  March 29, 2017

    Please I need a favour or I’m going to have a nightmare. What are the kinds of sauce you can use to eat masa/waina apart from miyan taushe?

    • Chy Anegbu  March 31, 2017

      I will get back to you on that one. Please don’t have a nightmare.

    • Com  February 28, 2018

      Any kind of sauce will do as farrr as u love it.stew, ygwu or scent leeeavee source.

  9. Mariam Abdulsalam  April 18, 2017

    I tried it but it not stick together after frying I don’t maybe is because I did not add potash or because is watery

    • keren  April 28, 2018

      Did you fix it eventually? I have the same problem.

  10. Aliu Jalo  June 15, 2017

    Well done thus, buh I actually hav a different and spongy method of making Masa.
    Follow me on ma facebook Acc @ aliu abubakar jalo lets cook

  11. rachel  February 9, 2018

    Hello, I don’t live in Nigeria anymore, and it’s hard to get potash. Can I use baking soda, or something else? Thank you.

    • Chy Anegbu  February 11, 2018

      I am not sure baking soda does the same job as potash, your masa may end up slightly different from the real thing.

    • Umma  January 18, 2020

      5 stars
      You can eat it with any pepper soup of your choice, eg, oxtail, ram beef etc. you can also take it with normal vegetable soup, but it should be watery

  12. edith  May 16, 2018

    Simple and straight forward .

  13. DESTINY  August 25, 2018

    can you store it in the fridge? And how long can it be stored for?

  14. Jay  March 14, 2019


    Kindly advise on any Fulani food to prepare

  15. presh steve  August 21, 2019

    I tried my own Masa, the outer part what very ok but the inside was still raw. .. could it be coz yeast was too much or because I used the normal rice instead of tuwon shinkafa kind?

    • Chy Anegbu  August 25, 2019

      I think it’s probably because you had too much heat. It should be cooked slowly.

  16. Beekay  December 29, 2019

    I tried this recipe the golden brown colour was perfect but my masa is not fluffy inside instead it’s too thick and heavy. What can I do to get a fluffy or spongy kind of masa

  17. Chiagoziem Juliet  April 15, 2020

    Masa has always been my favorite😍😋😋. Thanks for the recipe tho

  18. Kinziv silver  May 14, 2020

    What if I want to make for 30 people how how will I go about it

  19. kabirat ibrahim  May 28, 2020

    Thanks for the recipe. I tried ur recipe but my Masa is not coming up well. I think the batter is watery bcoz the outside of the Masa was well fried but the inside was undone. Pls is there any remedy to this.


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