Masa Harina

Stuffed Savory Nigerian Masa Recipe – (sinasir/Waina) Chef Lola’s Kitchen

3 Cups of Rice
3 Heaped tablespoons of cooked Rice
11/2 Tablespoons Ginger
2 Tablespoons Yogurt
1/2 Teaspoon Baking powder
1 Medium sized Onion
2 teaspoons of yeast
1 Teaspoon Salt
2 to 4 Tablespoons Sugar
1 Cup Water (plus 2 to 4 more Tbs)
1/4 Cup water to proof the yeast
Dambu Nama (for stuffing)

Here is the link to where I got the Masa Pan  but I'll advise you get a slightly bigger one because this particular one is quite small.

I use the standard US standard measuring cup for my all my measurements and you can check for the unit conversion on this link

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33 thoughts on “Stuffed Savory Nigerian Masa Recipe – (sinasir/Waina) Chef Lola’s Kitchen

  1. Hello ma I love your food and keep enertaining us but just a point of correction sinasir is different from masa/waina (thesame thing) even though the ingredients are mostly the same. for the origin, Masa/waina is a hausa dish while sinasir is a kanuri dish. Sinasir is flat and wide and you dont turn the sides when making it.

    1. +Gladys Ibrahim Muffin pan is a good idea but I don’t think it can work on the stovetop except you bake it.

  2. love this recipe as I’m only familiar with yoruba and igbo food, good to try something else

    1. its a ‘shredded’ beef that has been fried to preserve, its kept outside the friedge without going bad, when done well, it looks like golden colored cotton so not like the typical shredded beef

  3. chef Lola may the Almighty God bless u for giving us the link on how to get massa pan. I’ve been looking for it ages and ages ago. Just ordered it right away. Thanks so much.

    1. +CHINONYE NWAOZUZU sure dear. Kindly let me know how it turns out whenever you try it.

  4. Nice job chef Lola, I always enjoy your videos. But why do you need to add already boiled rice before blending, What will happen if it is not added?

    1. Thanks +Blessing Ene Sule. The boiled rice acts as a thickener and binder. It gives more body to the Masa.

  5. Pity .. would like to cook but in Germany I do not get this pan .. I look very much like your videos ..

    1. Hi Rosa C, Thanks for your nice comment….They don’t sell it here in the states as well but I get to order it on and the link is on the description box.

    1. Great! Thanks for the feedback!! I’m glad it turned out well for you!!!

    1. Yes, it is a form of dry meat. You can cook the rice batter without adding it or you may choose to add any filling you like.

  6. Thanks chef Lola for sharing, i ordered the masa pan from the link you uploaded. I received the pan today, and is wey too small.

  7. Thanks for showing us what the inside of the cooked masa should look like. Now, my batter came out well and the outside cooks perfectly but the inside is not cooked solid. It’s rather sticky. I have tried cooking on lower heat but that didn’t make much difference. Any suggestions are welcome. I cooked on a non-stick pan. Thank you

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