Masa: Northern Nigeria’s Ancient Delicacy That Still Feeds the Soul

By: Safiyya Muhammad Ikileel.

Soft, spongy, and slightly sweet, masa or waina as it’s called in Hausa, is one of the oldest and most beloved traditional dishes from Northern Nigeria, particularly in states like Kano, Katsina, and Sokoto.

 It is believed to have originated in the ancient   Hausa city-states, specifically Bauchi. 

Along trade and farming routes, masa developed as a clever solution to surplus rice harvests. Families in places like Kano and Bauchi would ferment the grains, turning them into a smooth batter and frying them into round, fluffy cakes a tradition that continues to this day.

Made from fermented rice or maize, masa is more than a meal. It is a deeply rooted symbol of Hausa culture, passed down through generations like folklore. The batter, made by soaking and grinding rice or maize, is left to ferment for one to two days. Yeast, sugar, and sometimes coconut milk or mashed potatoes are added for richness.

Masa is fried in a special iron pan called "Tandar Masa"

During Ramadan, it becomes a staple, and in Hausa weddings or naming ceremonies (suna), masa is almost always present. “In our house, no celebration is complete without masa,” says Memunatu Ibrahim, a mother from Kano. 

While once confined to home kitchens and special occasions, masa has become a fixture on city streets and in upscale restaurants, celebrated as a heritage food that speaks to identity, endurance, and hospitality.

Masa is eaten with pepper source(yaji). 

Food historian Alhaji Issah Mairago Jibril Abbas notes that masa’s journey from village courtyards in Bauchi to food festivals in Abuja or Lagos shows how traditional foods can travel and still stay true to their story.

   

In an age where fast food often drowns out local cuisine, masa stands tall. 

In the video below, we see masa being fried the traditional way. Each piece is being flipped and fried until golden brown.

Masa is not just as food, but as a taste of history, and a reminder of how culture lives on through the foods we pass down.