There are special pots made for this purpose. Some are made of clay and some are made of metal. You can also use your pan cake puff pan, which you can buy in the market. For many Nigerians in the south, waina is not a common feature on the menu but guess what; after reading through these recipes, you will change your mind -- after all it's made of rice and Nigerians love rice. Understanding that rice is actually the most consumed food item in Nigeria, the type of rice used for waina also known as masa is called jasmine rice, but of course in the open market you can simply ask for rice for tuwon shinkafa.
In making waina, you can break the process into days. The initial softening of the rice by soaking for about 12=18 hrs is the most vital step. This is critical to getting a nice finished product. When this processed rice is left in the fridge, it slows down the fermentation process. The next stage involves adding yeast and baking powder which also requires another 3 to 4 hrs waiting period. But again, these are times one could be doing other things. Leaving the batter in the fridge after each step helps to reduce further fermentation or activation of the batter. This is quite a simple dish to make.
RECIPE FOR MAKING WAINA BATTER
1 CUP OF UNCOOKED RICE.
2 TABLESPOONS COOKED RICE.
1/4 TEASPOON YEAST.
1/8 TEASPOON BAKING POWDER
2TABLESPOON SUGAR OR HONEY
1 TABLESPOON FLOUR FOR BAKING (OPTIONAL)
METHOD FOR MAKING WAINA.
Pick out dirt and wash the rice. Soak in 1 ½ cups of water over night, you will notice some foam on top of the water. This indicates a bit of fermentation.
2. Boil about 2 tablespoon rice till soft.
3. Blend the raw rice and sugar, blend batter to a smooth paste.
5.Pour batter into a bowl and add the flour, baking powder and yeast.
6. Allow the batter to rise for about 3 to 4hrs.
7. Mix the batter well and fry in the oiled pan.
8. Serve waina for breakfast or dinner.
BY RUKKAIYA GARBA