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Meat
Dambun nama
Shredded beef, spiced and fried until fine and crispy.
- Category
- Meat
- Origin
- All of Niger (Hausa)
- Preparation
- 30 min
- Cooking
- 1 h 30
- Serves
- 6 people
Dambun nama is boiled beef, pounded then shredded and fried with spices until you obtain thin, dry and aromatic fibres. It keeps for several days and is served with onions and tomatoes.
Ingredients
- 1 kg boneless beef
- 2 onions
- 3 garlic cloves
- 1 piece of ginger
- 1 tsp chilli powder
- 1 stock cube, salt
- 10 cl oil
- Tomatoes and red onions to serve
Method
- Cook the meat in water with one onion, the garlic, ginger, stock cube and salt for about 1 hour, until very tender.
- Drain, leave to cool then pound the meat in a mortar to separate it into fibres.
- Heat the oil with the second sliced onion.
- Add the shredded meat and chilli, then stir constantly over medium heat until dry and slightly crispy.
- Serve on a bed of tomatoes and red onions.
