Entree: Nigeria – Kanuri Northeast – Waina (fermented rice pancake common in northern Nigeria)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

- 2 cups (370 g) short-grain rice
- 1/2 cup (100 g) cooked rice
- 1 tsp (3 g) active dry yeast
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) fine salt
- 1 cup (240 ml) warm water plus more as needed
- 2 tbsp (30 ml) vegetable oil, plus more for cooking
- 2 tbsp (30 ml) plain yogurt (optional, for extra tenderness)
- 2 tbsp (8 g) finely chopped scallions or onion greens (optional)

Instructions

1. Rinse the short-grain rice until water runs clear, then soak the rice and the cooked rice together in enough water to cover for 4 to 6 hours.
2. Drain and transfer the soaked rice to a blender. Add 1 cup (240 ml) warm water and blend to a smooth, slightly thick batter; scrape down the sides and add extra water a tablespoon at a time if needed to reach a thick pancake-batter consistency.
3. Stir the yeast, sugar, and salt into the batter along with the yogurt and scallions if using. Cover and leave to ferment in a warm place for 2 to 4 hours until bubbles form and the batter rises slightly.
4. Heat a nonstick skillet or cast-iron pan over medium heat and brush lightly with vegetable oil. Spoon 1/4 cup (60 ml) of batter per pancake into the pan and spread gently to form rounds about 3 to 4 inches (7–10 cm) across.
5. Cook the pancakes until the undersides are golden and the tops show small holes and set, about 2 to 3 minutes; flip and cook 1 to 2 minutes more until cooked through and lightly browned.
6. Repeat with remaining batter, adding more oil to the pan as needed. Serve warm with a pepper sauce, stew, or soup typical of northern Nigerian cuisine.