Entree: Nigeria – Fulani Pastoral – Waina (Fermented rice pancake pan-fried until golden, traditionally served with spicy pepper sauce or stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 8 hrs

Total 8 hrs 30 min

Ingredients

- 2 cups (360 g) long-grain rice
- 1/2 cup (90 g) cooked rice
- 1/2 tsp (2.5 g) active dry yeast
- 1 tsp (4 g) sugar
- 1 tsp (6 g) salt
- 1/2 cup (120 ml) warm water, plus more as needed
- 1 small onion, finely chopped — about 1/2 cup (75 g)
- 2 tbsp (30 ml) vegetable oil, plus extra for frying
- 2 tbsp (30 ml) unsalted butter or ghee, melted (optional for richer flavor)
- 1/4 cup (15 g) chopped fresh scallions (green onions)
- For simple spicy pepper sauce (optional accompaniment):
  - 2 medium tomatoes, chopped — about 1 1/2 cups (300 g)
  - 1 small scotch bonnet or habanero pepper, seeded if desired
  - 1 clove garlic, minced
  - 1/4 tsp (1 g) salt
  - 1 tbsp (15 ml) vegetable oil

Instructions

1. Rinse the rice under cold water until the water runs clear. Soak the rice in enough water to cover for at least 4 hours or overnight.
2. Drain the soaked rice and place in a blender with the cooked rice, chopped onion, sugar, and 1/2 cup (120 ml) warm water. Blend to a smooth, thick batter; add up to another 1/4 cup (60 ml) water if needed to reach a pourable but thick consistency.
3. Stir in the yeast and salt, then cover the batter and leave in a warm place to ferment for 6–8 hours or until slightly bubbly and airy. Stir in the chopped scallions and melted butter/ghee (if using) before cooking.
4. Heat a nonstick skillet over medium heat and add a little vegetable oil to coat. Pour about 1/4 cup (60 ml) batter per pancake into the skillet, spreading slightly to make rounds about 3–4 inches (7–10 cm) wide. Cook until underside is golden and edges crisp, 2–3 minutes, then flip and cook 1–2 minutes more until cooked through. Repeat with remaining batter, adding oil as needed.
5. To make the simple pepper sauce: heat 1 tbsp (15 ml) oil in a small pan over medium heat, sauté minced garlic briefly, add chopped tomatoes and scotch bonnet, simmer until tomatoes break down, season with 1/4 tsp (1 g) salt, then blend or mash to a coarse sauce. Serve warm alongside waina.