LounjeLounjePlan my week

Dambu Nama

Also known as Dambu Nama (Hausa Shredded Dried Meat)

Dambu Nama is a uniquely Northern Nigerian preparation of shredded, spiced, dry-fried beef that stands in a category entirely its own in Nigerian cuisine. Unlike the thin-sliced Kilishi or the skewered Suya, Dambu Nama begins with whole pieces of tough beef that are boiled until tender, pulled apart into fine fibres, marinated in Yaji and Northern spices, then dry-fried for 30 to 40 minutes until every fibre is completely dry, golden and intensely flavoured.

Dambu Nama, Nigerian cooking

Ingredients

  • 1 big tough cut of beef (shin, chuck or brisket — approximately a very big piece)
  • 1 teaspoon of ground ginger
  • 1 teaspoon of ground Cameroon pepper
  • Half a teaspoon of ground cloves
  • 3 big tablespoons of Yaji spice mix
  • 1 tablespoon of dissolved dawadawa, strained
  • 2 cooking spoons of groundnut oil
  • 1 big onion — half for boiling, half finely grated for the dry-fry
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Boiling the Beef. Season the beef with salt, 1 seasoning cube, ginger and sliced onion. Boil in water for 45 minutes to 1 hour until very tender. The meat must be completely cooked and soft enough to shred. Drain. Reserve the stock for another use.

  2. 02

    Shredding. Allow the cooked beef to cool for 10 minutes. Using two forks or your fingers, shred the beef into the finest possible fibres — pull along the grain of the meat. The goal is very fine, thread-like shreds, not chunks.

  3. 03

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

  4. 04

    Dry-Frying. Heat 2 cooking spoons of groundnut oil in a very large, wide pan over medium heat. Add all the seasoned shredded beef. Spread out as thinly as possible across the pan. Fry, stirring and turning constantly for 25 to 35 minutes. The meat will gradually lose all its moisture and become progressively drier, crispier and more golden as the water evaporates. Do not stop stirring.

  5. 05

    Final Drying. Once golden-brown and nearly dry, reduce heat to low and fry for a further 10 minutes until the Dambu Nama is completely dry, loose and each fibre is separate and slightly crispy. Remove from heat immediately. Spread on paper towels to cool and dry completely.

More main dishes