Classic Northern Nigerian Masa Rice Cakes with Tomato Beef Stew

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Masa rice cakes with a rich tomato beef stew is a beloved Northern Nigerian combination often enjoyed for breakfast or dinner. The lightly fermented rice cakes are fluffy and slightly tangy, perfect for dipping into the savory, peppery miya-style stew.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 6 gSugar
• 32 gProtein
• 720 mgSodium
• 680 mgPotassium
• 80 mgCalcium
• 5 mgIron
• 45 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Masa Rice Cakes

• 2 cups parboiled short-grain rice, soaked 4-6 hours
• 1/2 cup cooked white rice
• 1 tsp active dry yeast
• 1 tbsp granulated sugar
• 1/2 tsp fine salt
• 3/4 cup warm water
• 1 cup vegetable oil, for shallow frying

For the Beef and Broth

• 1 lb beef chuck, cut into 1-inch cubes
• 1 small onion, quartered
• 1 tsp grated fresh ginger
• 2 cloves garlic, smashed
• 1 tsp curry powder
• 1/2 tsp dried thyme
• 1 tsp salt, plus more to taste

For the Tomato Pepper Stew

• 3 tbsp groundnut oil
• 1 large onion, finely chopped
• 4 ripe tomatoes, blended
• 2 red bell peppers, blended
• 1 scotch bonnet pepper, chopped
• 2 tbsp tomato paste
• 1 cup reserved beef broth
• 1 stock cube, crumbled

Directions

1. Drain the soaked rice and blend it with the cooked rice, yeast, sugar, salt, and warm water until you have a smooth, pourable batter. Cover loosely and let it ferment in a warm spot for 2 to 4 hours until slightly bubbly and tangy.
2. While the batter ferments, place the beef in a pot with the quartered onion, ginger, garlic, curry powder, thyme, and salt. Cover with water and simmer for 25 to 30 minutes until the beef is fork-tender. Strain and reserve 1 cup of the broth.
3. Heat the groundnut oil in a saucepan over medium heat and sauté the chopped onion for 4 minutes until translucent. Stir in the scotch bonnet and cook for 30 seconds.
4. Add the blended tomatoes, bell peppers, and tomato paste. Simmer for 12 to 15 minutes, stirring often, until the mixture thickens and the oil begins to separate at the edges.
5. Crumble in the stock cube, pour in the reserved beef broth, and add the cooked beef. Simmer uncovered for 8 to 10 minutes until the stew is rich and slightly reduced. Taste and adjust salt.
6. Heat about 1/2 inch of vegetable oil in a nonstick skillet to 350°F. Stir the masa batter gently and ladle about 1/4 cup per cake into the hot oil, leaving space between each.
7. Fry the cakes for 3 to 4 minutes per side until puffed, golden, and cooked through. Drain on paper towels and keep warm.
8. Serve the warm masa cakes in a bowl with the tomato beef stew poured over or on the side for dipping.

Cook’s Notes

• Fermenting the batter is essential for the signature tang and airy texture; do not skip this step.
• Maintain oil temperature at 350°F so the masa cakes fry through without absorbing excess oil.
• For deeper traditional flavor, add 1 teaspoon of fermented locust beans (dawadawa) to the stew when you add the broth.
• Masa is best served fresh and hot; reheated cakes lose their characteristic fluffiness.
• If short on time, substitute the cooked rice with 2 tablespoons of rice flour to speed up blending.

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