Dambu Nama, originating from Northern Nigeria has won the hearts of Southern of Nigeria. It used to be only suya, kilishi and fluffy meaty snack, now innovations has brought another way. Now you get to make this in the comfort of your home, no hawkers involved and its more convenient in a short time!
500 grams beef
2 pc seasoning cube
2 teaspoons chilli powder
1 pc onion
1 pc garlic
1 teaspoon ginger powder
3 yaji (suya spice)
2 Edible oil (Grand Pure Soya Oil)
- Wash the meat and cut into chunks – depending on your preferred size.
- Put meat into a pot with 1½ seasoning cubes, half chopped onions, 2 crushed garlic cloves and ginger powder. Cook with little water until very tender and the meat pulls apart very easily. Ensure water dries out.
- Put meat on a cutting board and shred the meat using two forks to pull apart in opposite direction. Alternatively pound meat in mortar if that will be more convenient with you.
- Transfer to mixing bowl. Add in the suya spice(yaji), remaining ½ seasoning and chilli powder. Mix well and set aside.
- Pour oil (Grand Pure Soya Oil) into a wok/frying pan and put on medium heat. Shallow fry the meat and stir constantly until golden brown and crumbly. Ensure the oil is not too much.
- Allow to cool before serving. Dambu Nama can keep in the fridge for about 2 weeks if kept air tight.