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Dambun nama
Dambun nama: northern Nigeria's fluffy, spiced beef floss, boiled, pounded and fried dry
During Ramadan and Eid in Kano, Kaduna and Maiduguri, tins of dambun nama appear on every table: beef boiled tender with onion and ginger, pounded in a mortar until it falls into fine threads, then fried slowly with onion and spices until it is dry, fluffy and golden. It keeps well, which is why it was made before long journeys, and it is eaten as a snack, with rice or tucked into bread. The texture should be like soft wool, not crunchy crumbs. Because the meat is fully cooked before drying, it is safe; store it in the fridge. Chef's tip: let the boiled beef steam dry for ten minutes before pounding, as wet meat clumps in the pan instead of separating into threads, which is the usual mistake.
- Total time
- 130 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For boiling
- 2 ¼ lb boneless beef chuck or brisketlean, cut into 5 cm chunks
- 2 onions1 chopped for boiling, 1 sliced for frying
- 1 oz fresh gingergrated
- 1 tsp salt
- 6 ¼ cups water
For frying
- ½ cup groundnut oil
- 4 garlic clovescrushed
- 2 tbsp yaji or suya spiceor 1 tsp chilli powder + 1 tsp ground ginger + 1 tsp ground roasted peanuts
- 1 tsp curry powder
- 1 tsp dried thyme
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Method
0/8 doneStep 1: Put 2 ¼ lb boneless beef chuck or brisket in a pot with 1 onions (the chopped one), 1 oz fresh ginger, 2 stock cubes, 1 tsp salt and 6 ¼ cups water. Bring to the boil, skim off the froth, then cover and simmer until the meat is very tender and pulls apart with a fork.
75 minStep 2: Drain the beef, keeping the stock for a soup. Spread the pieces on a tray and let them steam dry until no longer wet on the surface.
10 minStep 3: Pound the beef in a mortar a few pieces at a time, or pulse briefly in a food processor, until it breaks into fine, fluffy threads. Pull apart any lumps with your fingers.
15 minStep 4: Heat ½ cup groundnut oil in a wide, heavy pan over a medium heat and fry the sliced 1 onions until golden.
6 minStep 5: Add 4 garlic cloves, 2 tbsp yaji or suya spice, 1 tsp curry powder and 1 tsp dried thyme and stir for 30 seconds until fragrant.
1 minStep 6: Add the shredded beef and fry, turning constantly, until it is dry, golden and fluffy and no longer clumps.
15 minStep 7: Tip into a sieve set over a bowl and press to drain off the excess oil. Spread on paper towels to cool completely.
10 minStep 8: Fluff with a fork and store in an airtight jar in the fridge for up to 2 weeks.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 42 g
- Carbs
- 4 g
- Fat
- 22 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dambun nama take?
- About 130 minutes in total: 30 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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