Dambu Nama

With over 400 spoken languages, Nigeria is a country filled with people from different walks of life. Currently, Nigeria is going through a lot; the whole country seems to be in total chaos.
In the northern region, there is the group known as Boko haram slaughtering the citizens of Nigeria with reckless abandon. But through it all, struggles in continuing to find unity.
In the north and as well as in other regions of Nigeria, there are recipes that seem to have been extinct, but these days I see them being resurrected and even made better by different bloggers and chefs.
I wish for a day when the Nigerian people will live in tranquility. A day when we would bond all regions through food.
Today we are visiting northern Nigeria through the dish known as Dambu Nama.
Dambu Nama is a fried and shredded meat made with suya seasonings predominantly known to be a staple amongst the Northerners of Nigeria. Even as a northern delicacy, the rest of Nigeria’s citizens enjoy making this street snack. Even through all chaos we celebrate the north and their contributions to the country’s food chain.
A lot of Nigeria’s raw food ingredients come from the north. They are known to contribute more than 60% of the countries food supply. They grow rice, beans, yam, tomatoes, peppers, onions and even supply most parts of the country with beef; through the rearing of cows. Even with the economic and domestic crisis, the north has continued to thrive. And just like Suya, Dambu nama is making waves in Nigerian kitchens; even in the disapora. Good things still come out of the north.

Although with no measurements in place for this recipe, eyeballing will make you a great plate.

Dambu Nama
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • Beef(trim fat)
  • red bell peppers(sliced)
  • tomatoes(sliced)
  • onion
  • Suya Spice( a blend of uda, ehuru(calabash nut meg), garlic, ginger, bouillon, and peanuts)
  • bouillon(optional)
  • salt to taste
  • coconut or peanut oil
Instructions
  1. Season the meat with all the ingredients except the suya powder and oil. Cook the meat in it’s own juices until almost dry; then add some water, check for seasonings and cook it until soft and the water is dry. Shred by using a mortar and pestle, a fork or a food processor. Add some suya spice, some Cameroon or Chili pepper, ginger powder(as needed); then check for seasonings and add a little bouillon as needed.
  2. Add 1-2tsps of oil to a pan and fry the shredded meat. For a healthier option, you could use the oven at 350 degrees instead of frying the meat.
  3. Enjoy 🙂

Recipe inspired by Chef Lola

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