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.
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
…and got loads from Yahuze – the popular joint for suya and some things meat.
Introduction, Dambu Kazaa – of chicken.
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)
And then my friend brought me some Dambu Kazaa, Borno-style, she said – with lots of ginger and garlic.
This time I decided not to eat it up. I had it in and on salads…
…sprinkled it on pizza…
…let it top yam waffles…
…added it to stir-fries – all yum.
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? [wpurp-searchable-recipe]Introduction: Dambu Kazaa – – – [/wpurp-searchable-recipe]