Khadija’s Kitchen: How to make Dambun Nama (Step-By-Step)
In this post, I have no interesting story as to why I decided to make Dambu Nama. I just had a craving for it and went into my kitchen and whipped this up. Did not take as much time as I thought it would which was good but I lacked a somewhat important tool in the process. A mortar! I decided to improvise by using my rolling pin to pound the beef and I also experimented by shredding it in the food processor. I have to say the pounding gives it a different texture that the food processor wont. If you have a mortar at home, go for it, if not you can manage with hitting the beef with a rolling pin on your chopping board. This appetizer is a favourite amongst the Hausa people in Nigeria.
Recipe for Dambu Nama
Ingredients (Serves 2 people)
1/2 pound of beef
2 seasoning cubes
1 teaspoon of pepper
Pinch of Salt
Handful of chopped onions
1/2 teaspoon of chopped ginger
1 clove of garlic
1 tablespoon of Suya Spice (Yaji)
1 tablespoon of groundnut oil
Method
Wash your beef and chop off the fatty parts of the meat.
In a pot, boil the meat with salt, pepper, onions, ginger, garlic and 1 seasoning cube.
Boil the beef till the water dries out and in a mortar, pour your meat and pound.
If you do not have a mortar, pound the meat with your rolling pin on the chopping board.
Mix the beef with the suya spice and another seasoning cube in a bowl and set aside.
In a pan, heat up the oil but don’t let it be too hot. Shallow fry the beef and strain the excess oil on a paper towel and serve.
