Dambu Nama, originating from Northern Nigeria has won hearts south of Nigeria. When we thought nothing could top suya and kilishi, we were introduced to this fluffy meaty snack. Now you get to make this in the comfort of your home. No hawkers involved!
500 grams beef
2 pcs seasoning cube
2 teaspoons chilli powder
1 pc onion
1 pc garlic
3 tbsps yaji (suya spice)
2 tbsps vegetable oil
1 teaspoon ginger powder
Wash the meat and cut into chunks.
Put meat into a pot with 1½ seasoning cubes, half chopped onions, 2 crushed garlic cloves and ginger powder. Cook with little water until very tender and the meat pulls apart very easily. Ensure water dries out.
Put meat on a cutting board and shred the meat using two forks to pull apart in opposite direction. Alternatively pound meat in mortar.
Transfer meat to mixing bowl. Add in the suya spice, remaining ½ seasoning and chilli powder. Mix well and set aside.
Pour oil into a wok/frying pan and put on medium heat. Shallow fry the meat and stir constantly until golden brown and crumbly. Ensure the oil is not too much.
Allow to cool before serving. Dambu Nama can keep in the fridge for about 2 weeks if kept air tight.
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