Dambu Nama (Nigerian Shredded Meat)
Dambu nama is fried, shredded beef seasoned with suya spice, a staple of northern Nigeria and a familiar sight at Salah celebrations. The meat is boiled dry so it drinks up the onion, tomato and pepper, then pounded to a fibrous pulp before a short fry in peanut oil. Eat it as a snack or beside rice and fried eggs. Lamb and chicken also work.
Instructions
Cut the beef into very large pieces, wash it, and put it in a big pot. Add the chopped onions, tomatoes, peppers, salt and bouillon cubes, then rub the seasonings into the meat.
Cover the meat with water and boil until the liquid has cooked away, which lets the meat take up the seasoning. Watch the pot closely and keep adding hot water until the beef is tender and the fibres pull apart easily.
Pound the cooked meat with a mortar or mallet until it becomes a fibrous pulp. Add the suya spice and work it through the shredded meat.
Heat peanut oil in a large pan and shallow fry the pounded meat for about 5 to 8 minutes. If the oil is too hot the meat turns dry, and if it is not hot enough the meat soaks up too much oil. Fry a small test portion first and taste it to check the seasoning before cooking the rest.
Lift the fried dambu out of the oil and drain it on clean kitchen towels to remove excess fat. Serve it on its own or with rice and fried eggs.
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