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Dambu Nama

Also known as Dambu Nama (Shredded Spiced Dried Meat)

Dambu Nama is a uniquely Northern Nigerian meat preparation — a form of dry-fried, shredded spiced beef that is simultaneously a standalone dish, a garnish and a protein supplement. Tough cuts of beef are boiled until tender, then shredded into fine fibres and dry-fried with a Northern spice mix including Yaji, ginger, cloves and groundnut until completely dry, golden and intensely flavourful.

Dambu Nama, Nigerian cooking

Ingredients

  • 1 big piece of tough beef — shin, chuck or brisket work best
  • 1 teaspoon of ground ginger
  • 1 teaspoon of ground Cameroon pepper
  • Half a teaspoon of ground cloves
  • 2 big tablespoons of Yaji spice mix (see Suya recipe #005)
  • 2 cooking spoons of groundnut oil
  • 1 tablespoon of dawadawa, dissolved in a little water
  • 1 big onion — half sliced for boiling, half finely grated for dry-frying
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Boiling the Beef. Place the beef in a pot with the sliced onion, 1 seasoning cube, ground ginger and salt. Cover with water and boil for 45 minutes to 1 hour until the meat is very tender and falling apart. Remove the beef and allow to cool for 10 minutes. Reserve the cooking stock for another use.

  2. 02

    Shredding the Meat. Using two forks or your fingers, shred the cooked beef into very fine, thin fibres. The meat should pull apart easily along the grain. Shred as finely and consistently as possible — this is the labour-intensive key step of Dambu Nama.

  3. 03

    Seasoning the Shredded Meat. In a large bowl, combine the shredded beef with the Yaji spice mix, ground Cameroon pepper, ground cloves, remaining crushed seasoning cubes, grated onion and dissolved dawadawa. Mix very thoroughly so every fibre of meat is coated with the spice mixture.

  4. 04

    Dry-Frying. Heat the groundnut oil in a very large, wide frying pan or wok over medium heat. Add the seasoned shredded beef. Spread it out in the pan as thinly as possible. Fry, stirring and turning constantly, for 20 to 30 minutes. The key is constant movement — you are drying the meat out while simultaneously toasting the spices. The meat will gradually lose its moisture and become golden-brown, loose and completely dry.

  5. 05

    Final Drying. Once the meat is golden, reduce heat to low and continue dry-frying for a further 10 minutes until the Dambu Nama is completely dry, golden, fragrant and each fibre is separate. It should rustle like dried leaves when you shake the pan. Remove from heat immediately.

  6. 06

    Cooling and Serving. Spread the finished Dambu Nama on a tray lined with paper towels and allow to cool completely before storing or serving.

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