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Waina (rice cakes): photo of the dish
Illustrative photo: Zmu'az4Z — CC BY 4.0, Wikimedia Commons
Breakfast

Waina (rice cakes)

Soft fermented rice pancakes, lightly sweet, cooked in a pan and typical of Hausa cuisine in northern Nigeria. They are eaten for breakfast or as a snack, often with sugar or spicy sauce.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

428 kcal per serving

Protein
7.4 g
Carbohydrates
81.4 g
of which sugars
3.4 g
Fat
7.7 g
of which saturated fat
1 g
Fiber
1.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the rice several times, then soak it for 4 hours in water.
  2. Drain the rice and blend it with the warm water until you have a smooth, fine batter.
  3. Add the yeast, sugar and salt, then let the batter rest for 2 hours at room temperature until it has doubled in volume and is frothy.
  4. Heat a non-stick pan over medium heat and lightly oil it.
  5. Pour in a small ladle of batter and spread it into a disc without letting it overflow. Cook for 2 minutes, until the edges pull away.
  6. Flip the cake and cook for 1 more minute. Serve warm with sugar or spicy sauce.

Variations and tips

Coconut version. Add the grated coconut to the batter before fermenting for a milder flavour.

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Original Ecomely recipe.