Anywy.....dats nt my worry 4 nw, though a member emailed requestin 4 waina recipee....said somethng bout her husband buggin out.....Anyone ups forrit?
I wanted since to reply to u about the recipe for waina, but unfortunately that did not happen, anyway here is one recipe ur friend might try to follow... WAINA:
long grain rice 3cups
Baking powder or Yeast 2tsp
Kanwa (potash) 1 small piece
Water 11/2 litres
Veg. Oil 21/2 cooking spoonsMETHOD:
Grind 2 cups of the rice to a fine powder, then wash and boil the remaining 1 cup with 11/2 litres of water for about 35 mins or until it is very soft.
Mash the cooked rice to form a paste, then mix with the rice flour. Mix thoroughly with the baking powder or yeast (some ppl use yogurt instead of the bak. pwdr or the yst) and allow to stay over night to ferment about 12hrs.
Add a litre of water to the fermented rice. Stir properly, then add the ground kanwa(which of course u soak in water). Cover up and allow to rise for about an hour.
Heat the waina pot ( a special clay pot with holes like "cup cakes" baking tray) for 10 mins. Grease each hole with 1 tbls of veg. oil and allow to heat up for about 2 mins. Scoop the rice mixture with a spoon and drop into each hole. Allow to fry for a few seconds, then turn over with a fork or spoon, and let all sides be properly fried till golden brown. Remove and place in a collander.SINASIR:
The ingredients and method for Sinasir, except u make the mixture a little watery and also u will grind the 3 cups of rice to a fine powder. You will fry it on a frying pan and cover to cook just like the waina.
You can of course eat Waina or Sinasir with ur favourite soup such as Veg. soup, egusi, or miyan taushe. Whichever u prefer. Bon appetit!!!
One thing i found out about it, is that u have to keep trying many times to perfect it, so even if it doesn't work out the first time don't give up.
There are of course many ways to do it, so if anyone has another way of doing it, by all means share with us.....