How to make dambu nama
It is easy to learn how to make dambu nama, a delightful delicacy from Northern Nigeria. Dambu is a traditional snack of the Hausas, and Hausa cuisine is popular all over the world. You have probably eaten and enjoyed tuwo, kilishi, and miyan zogale, which are some of the most popular meals and snacks eaten by the Hausas, and you will definitely love dambu nama.
Is it easy to learn how to make Dambu nama?
The good news is that you don’t have to be Hausa to know how to make dambun nama. You don’t even have to be a great cook. This recipe is simple and easy to follow, so bring out your mortar and pestle and get ready to pound!
How to serve and eat dambu nama
You can make dambu nama at home for your own enjoyment. However, you can whip up this meaty goodness at your next party, so go ahead and learn how to make dambu nama right away.
Your guests will love the treat! Traditionally, the Hausas eat it during the Salah celebrations. The meat of choice is lamb, but you can use beef or chicken as substitutes.
Dambu nama is great as both a snack and a side dish. You can snack on it on its own or eat it with white rice and stew.
If you are a salad lover, you can throw in a few of your favourite vegetables to make a dambu salad. And if you are feeling like a fancy meal, you can wrap dambu in flatbread and make a delicious roll.
Things you need for Dambu nama
Learning how to make dambu nama perfectly means knowing how to get the ingredients right.
Here are the ingredients you need:
• ½ meat
You can use lamb, beef or chicken, but beef is the most popular choice for lovers of this snack
• 1 tablespoon Yaji
Yaji, popular known as suya spice, is a mix of chili powder, ginger powder, and garlic powder
• 2 seasoning cubes
• 2 fresh tomatoes
• 2 tablespoon Groundnut oil or any other vegetable oil of your choice
• 1 small onion
• A pinch of salt
• A clove of garlic
How to make dambu nama
Now that you have assembled your ingredients, here’s how to prepare the snack:
a. Wash your meat and remove every trace of fat
b. Cut the meat into cubes and pour into a pot
c. Combine meat with 1 seasoning cube, salt, chopped garlic, chopped onion and chopped tomatoes and boil
d. Cook meat until tender and the water dries out. Monitor the water level so that it doesn’t dry out before the meat is soft. You can keep topping up water until your meat is soft
e. Put the meat into a mortar and pound until it becomes a pulp (You can beat it on a chopping board if you don’t have access to a mortar)
f. Pour the yaji into the meat pulp and knead it until is well-blended
g. Put the remaining seasoning cube into the meat pulp and also work it in
h. Fry the groundnut carefully; if the oil is too hot some parts of the meat will burn; if it isn’t hot enough then the meat will soak up too much oil
i. Shallow-fry your meat until it is well-done and crispy
j. Drain the meat by placing it on some paper towels
Tips to know on how to make dambu nama come out perfectly
1. Fatty meat isn’t a great idea
2. To store your leftovers, put it in an airtight plastic bag and freeze it
3. Be careful with salt and seasoning cubes; dambu can get too salty
The Hausas have the best snacks! You too can make this meaty delight if you follow our tips on how to make dambu nama.
Resource: Encyclopaedia Britannica
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