massam

Massam, also known as m massam or massamam, is a type of fermented rice flour product originating from the West African nation of Senegal. It is a staple food, particularly in urban areas, and is a popular street food. Massam is typically prepared by fermenting rice flour with water, which causes the mixture to thicken and develop a slightly sour taste. The fermented paste is then cooked, often steamed or boiled, until firm.

The texture of massam can vary, but it is generally dense and chewy. It is commonly served with a variety of sauces and accompaniments. These can include spicy stews made with fish or meat, vegetable-based sauces, or sometimes a simple peanut sauce. The flavor profile of massam itself is relatively neutral, allowing it to absorb the tastes of the accompanying dishes.

Preparation methods can differ, with some variations involving the addition of other ingredients to the rice flour before fermentation. However, the core process of fermenting and cooking rice flour remains consistent. Massam's popularity stems from its affordability, versatility as a meal base, and its role as a readily available and satisfying food option in Senegalese society. It is often consumed as a main meal or as a substantial snack.