If I had to describe masa to someone who had never had it before, I’d say it was between a crumpet and a doughnut. That describes the texture. To imagine the taste, imagine the more savoury cousin of puff puff. Made from from rice and fermented into a dough, masa is a staple snack from Northern Nigeria and is enjoyed by eating it with suya spice. It is naturally gluten free, and excellent as a bread roll replacement for sarnies, dipping and dunking.
8 masa puffs, cut in half
2 pieces roast chicken, deboned and shredded
2 tbsp chopped coriander
3 tbsp suya spice
2 heaped tbsp mayonnaise
1 tsp lime or lemon juice
1 pinch sea salt
1 pinch black pepper
1. Cut the masa buns in half and set aside.
2. Gather all the remaining ingredients and mix together until well combined to create the filling.
3. Divide the filling into 8 equal parts and spoon a portion into each bun.
4. Close the buns and garnish with a bit more coriander before serving.
Note: Best served warm or at room temperature because masa stiffens when cold.