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Cereals and bread from Northern Nigeria
Rice, millet, sorghum or maize is soaked, wet-milled and left to sour, often with some batter kept from the last batch. Lactic acid bacteria and yeast drop the pH from about 6 to below 4 in a day, and the batter is fried in a cup-shaped pan, or rolled into balls, as puffy cakes.
| Grain (rice, millet, sorghum or maize) | The study used white maize; the 2026 review lists rice, millet, maize and sorghum as the grains[sanni2013][olanbiwoninu2026] |
| Water, to a semi-solid slurry | [sanni2013] |
| Some fermented batter from an earlier batch (back-slopping), in many households | [olanbiwoninu2026] |
| Onions and salt, added after fermentation | [sanni2013] |
| Vegetable oil, for frying | [sanni2013] |
| Starter | spontaneous or backslop |
Total time across the recorded steps: 28 h
What changes: Warm water soaks into the grain and softens it
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Rice, millet, sorghum or maize is soaked, wet-milled and left to sour, often with some batter kept from the last batch. Lactic acid bacteria and yeast drop the pH from about 6 to below 4 in a day, and the batter is fried in a cup-shaped pan, or rolled into balls, as puffy cakes. Made in 4 steps over 28 h. The longest step, cover and ferment, takes 24 h (Sanni A.I 2013) and runs at 26–30 °C (Sanni A.I 2013). Lactobacillus plantarum and Pediococcus acidilactici do most of the fermenting.
| Main step | 24 hReported[sanni2013] | Cover and ferment |
|---|---|---|
| Temperature | 26–30 °CReported[sanni2013] | Cover and ferment |
| Acidity | pH 6 → 3.95Measured[sanni2013] | Cover and ferment |
Masa is a fried cake, where the West African ogi and koko are sour grain porridges, and it can be made from maize, millet, sorghum or rice. Many makers keep back some batter to start the next one.
The batter reaches pH below 4 before frying. A 2026 review of street-vended masa says Shigella, Salmonella, Pseudomonas, E. coli and Staphylococcus have been detected in it, that the spontaneous fermentation makes safety and quality vary, and that it recommends HACCP and routine testing for contaminants and mycotoxins.
Hazards the sources name: Shigella, Salmonella, Pseudomonas, Escherichia coli and Staphylococcus, detected in street-vended masa.
Every number is labelled with how it is known. How this atlas is made
Sanni and Adesulu (2013) write that masa is eaten with honey every Friday after Jumat prayers by Yoruba Muslims, and that it is also made the night before funerals, weddings or the 40th day after a child's birth.
