Foodnify - Waina or Masa

For masa/waina:

Wash and soak the non- parboiled rice for 4-6 hours hour or more

Take out ½ cup of the soaked rice and cook until soft

Blend/grind the soaked rice with water, ginger and onion until very soft

Now add in the cooked rice then blend everything together, you can also add some of the cooked rice without blending

Add the yeast, baking powder, pinch of salt and mix very well

Cover and allow to rise for 3-4 hours

Place the Waina pan on fire, add vegetable oil into each hole and allow to heat up

Pour in the mixture and allow to cook until bubbles form like pancakes

Flip it over and cook for 3 more minutes

Repeat this process until the batter is finished. And its ready….

Now lets make some Miyan Taushe:

Season meat with ginger, garlic, salt and maggi cubes

Place on fire, add some water and cook until soft (I took out the chicken first because its soft and cooked before the others

Blend my tomatoes, onion and peppers, chop onion, spring onions and spinach and set them aside.

Add palm oil in a pot, allow it to heat up then pour in onions and fry for 1 minute

Now pour in the blended tomatoes and pepper mix and fry for about 5 minutes

Add in stock and meats

Add locust beans, crayfish and peanut, stir and allow to cook for 15 minutes on low heat

Season with a pinch of salt and maggi cube.

Add in spring onions and spinach and stir

Allow to simmer for 1 minute and take off heat.

Our delicious and classic Miyan Tayshe is ready to be paired with our fluffy Waina. Miyan taushe can also be eaten with Tuwon Shinkafa, Tuwon Masara or any swallow of choice.

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