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Introduction: Dambun Kazaa

by on December 17, 2014
 

Many years ago, I ‘met’ Dambu Nama and was fascinated. A cross between looking like steel wool shreds and candy floss, this ‘meat snack’ looked wispy but gained ground and flesh as you chewed.

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After wondering for ages, I learnt the mystery behind its texture. Typically, the meat is cooked in a mixture of spices – onions, ginger, garlic, Maggi cubes (bouillion), sweet pepper, hot pepper and tatashe). It is then pounded till shredded and deep-fried. An additional step is drying – the aim being to reduce moisture content and lengthen preservation times.

Dambu-nama is a dried meat product produced in the north of Nigeria by mainly by the Hausas and Fulanis.

For many years I did nothing but eat it out of hand. Pinch bites from the deep freezer. Chew, like gum and soft candy. And that was enough.

Then I went to Abuja

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…and got loads from Yahuze – the popular joint for suya and some things meat.

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Introduction, Dambu Kazaa – of chicken.

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Shortly after, I wanted to make yam balls with some Dambu but I’d run out and so I decided to blitz up Kilishi – (Nigerian-style Jerky)

#Yam and #Dambunama balls, rolled in #garriijebu.  In the mix: - 1 cup of yam, boiled and mashed by pounding - 1 heaped tablespoon of flour - 1or 2 teaspoons tomato, onion and pepper sauce - freshly picked scentleaves, sliced - dambu nama, to taste - garr
And then my friend brought me some Dambu Kazaa, Borno-style, she said – with lots of ginger and garlic.

Dambu Kazaa Salad

This time I decided not to eat it up. I had it in and on salads…

Dambu Kazaa Salad

…sprinkled it on pizza…

Pizza was delish  Spiced just right  Gone hours ago :) #vscocam #vscogram #vscolife #vscodaily #kitchenbutterfly #instafood #savoury #baked #pizza #newnigeriankitchen #Nigeriancuisine #Nigerianrecipes #Nigerianfood #Nigerianfoodrecipes #Naijafood #Naijafo

…let it top yam waffles…

Yam Waffles with Dambu Kazaa

…added it to stir-fries – all yum.

Yam Hash with Dambu Kazaa

 

Every single dish was delicious and played up the texture of the Dambu, not to mention they were quick and easy.

I’ll share the recipes I created in the next series of posts.

Have you experimented much with Dambu? What’s your favourite Dambu?