Fulani Breakfast · Rice Fritters
Maasa (Fulani Rice Fritters)
📷 Closely related photo — Photo: Zmu'az4Z / Wikimedia Commons · CC BY 4.0
Maasa is traditionally cooked in a distinctive cast-iron pan with multiple shallow round wells, the same style of pan used across the Sahel for its Hausa cousin, masa.
A fermented batter of rice or millet flour, sugar, and a touch of baking soda is ladled into a divided pan and fried into small, fluffy discs, crisp at the edges and soft in the center. Sold hot at breakfast stalls, they're often eaten plain or with a drizzle of honey.
Why it's made this way: Maasa comes from Fulani culinary tradition, adapted from portable cooking methods suited to a historically semi-nomadic, cattle-herding people, and it's a common morning bite in the fishing-and-herding towns of the Inner Niger Delta around Mopti.
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Part of World of Street Food — 3248 dishes from 118 countries.
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