~266 cal · 4g protein · 59g carbs · 1g fat (estimated, per serving)
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Small golden rice fritters
🇧🇫 Ouagadougou
Massa are small fried cakes of the Sahel, made in Burkina Faso from a fermented rice (or millet) batter cooked in a special dimpled pan until golden and slightly sour. Sold hot from roadside stalls in Ouagadougou, they are eaten with a sprinkle of sugar or a spoon of spicy sauce for breakfast.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 cups rice flour (or soaked ground rice)
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1 tsp yeast
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2 tbsp sugar
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as needed warm water
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a pinch a pinch of salt
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as needed oil for the pan
Instructions
1
Whisk the rice flour, yeast, sugar, salt, and warm water into a thick batter.
2
Ferment until bubbly and tangy.
3
Heat an oiled dimpled (aebleskiver) pan.
4
Fill the wells and cook until golden and set, turning once.
5
Serve hot with sugar or a spicy sauce.
Ouagadougou tradition.
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🌏 While it simmers — know your destination
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Ouagadougou. The capital where riz gras simmers in tomato and oil.
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Burkina Faso. Sahel country of millet, rice, and rich groundnut sauces.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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