Pancakes
Masa
Waina
Kano, Niger
Fermented rice batter cooked in a dimpled iron pan into small, spongy, faintly sour cakes, eaten with pepper sauce or honey.
Original eatfuls sticker artwork
What it is
A closer look at Masa.
Fermented rice batter cooked in a dimpled iron pan into small, spongy, faintly sour cakes, eaten with pepper sauce or honey.
What to look for
Know it when you find it.
The batter is left overnight, so it should taste sour. Cooked to order in a pan of round wells at northern stands.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Masa.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Indonesia
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A soft, bowl-shaped rice pancake from Kerala and Sri Lanka with lacy, crispy edges and a fluffy center. It is often served with stew or coconut milk.
Latvia
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Morocco
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Rwanda
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Pancakes made with mashed ripe bananas mixed into the batter, cooked on a griddle; a sweet breakfast or snack using Rwanda's abundant bananas; popular in urban cafes and guesthouses.