Stuffed Maasa/Masa or Rice Cake

To make Ghanaian stuffed maasa, start by soaking the rice for a few hours. In a bowl, mix the soaked rice with cooked rice, instant yeast, baking powder, salt, and sugar. Gradually add lukewarm water until you achieve a smooth batter. Fold in chopped spring onions, peppers, and onions. Heat oil in a pan over medium heat, scoop the batter into the pan without overcrowding, sprinkle water on top, cover with a lid to create steam, and cook until the bottom is golden brown and the masa is cooked through.

Yes, you can make stuffed maasa gluten-free by ensuring that the baking powder and any other ingredients you use are gluten-free. Additionally, you can substitute the instant yeast with a gluten-free yeast alternative if needed. This recipe is naturally vegetarian and can be adapted for vegan diets by using plant-based oil for frying.

If you don't have spring onions, you can use regular onions or chives as a substitute. For the peppers, any mild bell pepper will work, or you can omit them if you prefer a simpler flavor. If you don't have instant yeast, you can use active dry yeast, but you'll need to activate it in warm water first. For a sweeter version, consider adding mashed bananas or grated coconut.

To store leftover stuffed maasa, let them cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze them. Just make sure to wrap each piece in plastic wrap and place them in a freezer-safe bag. When ready to eat, reheat in a pan or microwave until warmed through.

Stuffed maasa pairs wonderfully with a variety of dips and sides. You can serve them with spicy pepper sauce, avocado dip, or a tangy tomato salsa. They also go well with grilled meats or vegetables, making them a great addition to a larger meal. For a traditional touch, consider serving them alongside a Ghanaian stew or soup.