Get a Taste of Dambun Nama: A Northern Nigerian Delight!
Itidal Abdullah
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Is a northern Nigerian spicy beef floss that will delight your taste buds. The popular snack and condiment is the perfect delicacy to enjoy during Eid dul adha π and beyond.
The process typically involves cooking the meat (commonly beef, chicken, or fish) until fork tender, then shredding it into fine strands.
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The shredded meat is then sautΓ©ed alongside oil, spices, seasonings, and sometimes sweeteners to enhance its flavour.Β
The oil is then extracted resultingΒ is a light, fluffy texture that resembles cotton candy but is savoury. It can be used as a topping for rice dishes, added to soups or stews for extra flavour, or enjoyed on its own as a snack. Dambun nama is appreciated for its rich taste and versatility in Nigerian cuisine.Β
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Get a Taste of Dambun Nama: A Northern Nigerian Delight!
Rated 3.0 stars by 1 users
Category
Beef
Cuisine
African
Author:
Chef Iti
Prep Time
10 minutes
Cook Time
2 hours 5 minutes
π«πππππ π΅πππ
Is a northern Nigerian spicy beef floss that will delight your taste buds. The perfect delicacy to enjoy during and beyond Eid dul adha π and perfect for the serial snacker, one some eggs , alongside massa or as a delicious garnish to your meals.
Ingredients
-
1.3kg of beef topside
- 2 white onions
- 1 bulb of garlic
- Ginger to taste
- 1 small scotch bonnet pepper
- 1 tablespoons of natural spices/ pepper soup spice/ yajin nama
-
Sea salt to taste
- 1/4 tsp black pepper
- 1 tsp curry powder
- 1/4 tsp of dried rosemary
-
Chilli flakes to taste
- Seasoning cube to taste
- Water as needed
- 3 cups Grapeseed oil / peanut oil or vegetable oil
Directions
Blend or roughly chop onions, garlic, ginger and scotch bonnet together.
Slice beef topside into chunks add to a heavy bottomed pot alongside water, blended aromatics and spices.
Slow cook beef for 2 hour or until tender
Once the tender beef has completely cooled down. Turn the beef into fine shreds by pounding away with a mortar and pestle.
Transfer shredded beef into a pot and add 3 to 4 cups of oil.
Continuously stir the beef on medium heat until moisture cooks out and the beef browns. Add dried chilli flakes or any dry spices of choice.
Add the dambu into a milk bag or cheese cloth. Place a weighted object on the dambu to help extract the excess oil.
After extracting the oil, gently run your fingers through the dambu and pull at the threads of beef to create a floss-like texture.
Recipe Video
@indulgewithiti π«πππππ π΅πππ Is northern Nigerian spicy beef floss that will delight your taste buds. The perfect delicacy to enjoy during and beyond Eid dul adha π and perfect for the serial snacker. Will you be making this? ππ»π΄πΏπ²π±πΆπ²π»ππ β’1.3kg of beef topside β’2 white onions β’1 bulb of garlic β’Ginger to taste β’1 small scotch bonnet pepper β’1 tablespoons of natural spices/ pepper soup spice/ yajin nama β’Sea salt to taste β’1/4 tsp black pepper β’1 tsp curry powder β’1/4 tsp of dried rosemary β’Chilli flakes as needed β’Seasoning cube to taste β’Water as needed β’3 cups Grapeseed oil / peanut oil or vegetable oil β πΎπ€π€π ππ£π πππ₯π¨ β’Use a pressure cooker! 2 hours can be cut down to 25 β’Allow to beef to cool down completely before pounding the beef. This will help the strands of beef hold their shape and remain elongated. Pounding the beef while hot will result in a powder beef dust like texture. β’Go easy on the salt. Donβt add too much salt at the start of the cooking process. The salt becomes more concentrated as the stock reduces. You can always adjust the salt level after the beef has done the majority of its cooking. β’Choose a cut of meat that has minimal fat and sinew. Fattier cuts will make cause the oil foam as you fry the dambu. Beef topside is a great choice because it contains very little fat. Use a very meaty and boneless cut of beef. β’Take your time patience is key when it comes to frying the moisture out of the dambu. Although time consuming frying the dambu correctly will prevent the growth of mould as you enjoy your dambu over time. β’Store your dambu in a ziplock bag or an airtight glass container. Keep the dambu dry for prolonged freshness. Enjoyxxx Bark da sallah! πChef Iti #ghanatiktokπ¬π #hausatiktok β¬ original sound - Indulge with iti
Recipe Note
β CHefβs πππ₯π¨
β’Use a pressure cooker! 2 hours can be cut down to 25 to 30 mins of cooking
β’Allow to beef to cool down completely before pounding the beef. This will help the strands of beef hold their shape and remain elongated. Pounding the beef while hot will result in a crumbly beef dust like texture.
β’Go easy on the salt. Donβt add too much salt at the start of the cooking process. The salt becomes more concentrated as the stock reduces. You can always adjust the salt level after the beef has done the majority of its cooking.
β’Choose a cut of meat that has minimal fat and sinew. Fattier cuts will cause the oil to foam as you fry the dambu. Beef topside is a great choice because it contains very little fat. Use a very meaty and boneless cut of beef.
β’Take your time patience is key when it comes to frying the moisture out of the dambu. Although time consuming frying the dambu correctly will prevent the growth of mould during storage.
β’Store your dambu in a ziplock bag or an airtight glass container. Keep the dambu dry for prolonged freshness.
Enjoyxxx
Bark da sallah!
πChef Iti
