Niger-Style Fermented Rice Pancake

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A beloved breakfast and street food from Niger, these soft, pliable pancakes are made from rice that is soaked, blended, and naturally fermented to develop a gentle tang. Light and slightly yeasty, they are traditionally eaten warm alongside a rich tomato-pepper stew or a savory soup such as miyan kuka.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 7 gFat
• 1 gSaturated Fat
• 52 gCarbs
• 1 gFiber
• 0 gSugar
• 5 gProtein
• 150 mgSodium
• 85 mgPotassium
• 20 mgCalcium
• 1.5 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the fermented rice batter

• 2 cups (400 g) long-grain parboiled rice
• 3 cups (720 ml) warm water, for soaking
• 1 to 1 1/2 cups (240 to 360 ml) fresh water, for blending
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon instant yeast (optional, speeds fermentation)

For cooking and finishing

• 4 tablespoons groundnut oil or other neutral oil, divided, plus more for brushing
• 2 to 3 tablespoons water, to thin the batter as needed
• 1 teaspoon nigella or black sesame seeds, for sprinkling (optional)
• A small bowl of warm water, to keep stacked pancakes pliable

Directions

1. Rinse the rice under cool running water until the water runs clear, then drain and place in a large bowl.
2. Pour the warm soaking water over the rice, cover, and let stand at room temperature for 8 to 12 hours, or overnight.
3. Drain the soaked rice and transfer it to a blender with 1 cup of the fresh water. Blend on high until completely smooth, adding more water a splash at a time until the batter is the consistency of heavy cream.
4. Stir in the salt and the yeast (if using). Cover the bowl with a clean kitchen towel and leave it to ferment at room temperature for 12 to 24 hours, until the batter has a faintly foamy surface and smells pleasantly tangy.
5. When ready to cook, stir the batter gently. If it has thickened during fermentation, whisk in a tablespoon or two of water until it pours easily.
6. Heat a 10-inch non-stick skillet over medium-low heat and brush it with a thin film of groundnut oil.
7. Pour about 1/3 cup of batter into the pan and swirl to spread it into a thin, even layer about 8 inches across. Cover and cook for 2 to 3 minutes, until the surface looks set and tiny bubbles appear.
8. Carefully flip the pancake, sprinkle with a few nigella seeds if using, and cook for another 1 to 2 minutes until both sides are pale gold. Slide onto a plate and cover to keep warm.
9. Repeat with the remaining batter, lightly re-oiling the pan between pancakes and stacking the finished pancakes under a clean towel or in a covered dish.
10. Serve the pancakes warm, folded or rolled, alongside a savory stew, a simple tomato-pepper sauce, or a soup such as miyan kuka.

Cook’s Notes

• Fermentation time depends heavily on room temperature; in warm climates above 80°F (27°C), 8 to 10 hours is usually enough, while cooler kitchens benefit from the full 24 hours.
• For the most authentic flavor, reserve 2 tablespoons of a previously fermented batch and stir it into the fresh batter to inoculate it.
• The pancakes are best eaten the same day but keep in an airtight container at room temperature for up to 2 days; reheat briefly in a dry skillet over low heat.
• Groundnut (peanut) oil is the traditional choice and lends a nutty aroma, but any neutral vegetable oil works well.
• Aim for a thin, crepe-like layer rather than a thick pancake; the delicate, pliable texture is the hallmark of the dish.

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