Waina is a simple meal that is also known as Masa. It is a dish that can be prepared with soaked white Maize or local Rice.
It is mostly prepared in the Northern part of Nigeria and is eaten with Miyan Waina/Taushe.
It can be prepared plain or sweetened with sugar. When prepared with sugar, it is often served with a drink of choice or mixed pepper.
Today on Dee’s Mealz, I’m going to show you how to prepare the plain Waina. This type is usually eaten with soup.
The pan used for frying is pretty special because it gives the Waina its shape. The pan is known as tanda or tandan waina in Hausa.
Vegetable oil is used in the frying to avoid the paste sticking to the pan. To pour the paste in the pan, you can use a deep cooking spoon or a small jug. It makes the frying process a lot easier.
So, let’s begin cooking.
Ingredients
- 8 cups of local rice
- 1 cup of foreign rice
- 2 cups of braised Maize
- 1 medium onion bulb
- 1 ½ tablespoon of yeast
- 2 cups of vegetable oil
Preparation
Clean up the local rice by getting rid of any form of dirt in it and soak for 15 minutes.
Wash the foreign rice and parboil.
Wash the soaked rice with water till the water is colorless. Drain and turn in a bowl or bucket.
Turn the parboiled rice with the water in it and also turn in the braised maize.
Wash and slice in the onions. Mix and grind into a smooth paste.
After grinding, add the yeast, a little water and mix. Cover the paste and leave it under the sun or in a warm place and allow to rise.
When the paste has risen, the frying process begins.
Set the pan on heat and allow to heat up before greasing with vegetable oil.
Using a jug or deep cooking spoon, add the paste to the pan and allow to fry till brown (optional) before flipping it over.
Tips: it’s advisable to use a table spoon for the greasing and flipping.
When it’s all brown, pack into a plate with a spoon and serve with the prepared soup.
Serve while hot.
Enjoy and expect more Nigerian recipes.
Thanks very much for this wonderful piece.
Pls what do you mean by foreign and local rice if I may know in hausa.
And can I add little sugar to enhance the brownish look
You’re welcome.
The foriegn rice is the imported rice (shinkafan gwamnati) while the local rice is the shinkafan tuwo (the unprocessed rice). You can add little sugar if you want or you can allow it fry longer for the brownish look.