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!
Chef Iti
10 minutes
2.5 hours
African
Beef
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.
