Nazira scoops out the Masa with a ladle spoon and places it into a heated Masa pan containing groundnut oil. She explains that there are two ways to fry Masa: with the Masa-pan or with a regular frying pan. She prefers to use the Masa pan because it provides the shape and texture that her Masa requires.
Here’s the Masa served in a thermos flask at Iftar. It comes out just like a pancake when it is ready.
Nazira stirs Masa sauce while cooking on the gas. She learned how to make her Masa sauce from her mum. She blends tomatoes, scotch bonnet and onion into paste, heats up oil, pours it in and lets it fry until it is a bit dry. She then adds seasoning, beef, boiled egg, and spinach—leaves it to steam for five minutes and removes it from the pan.