Small Chops

Dambu Nama

Name: Dambu Nama
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Cuisine: Nigerian
Ingredients: 800 g lean beef (Chuck or similar stewing cut; visible fat and tough silverskin removed); 1 medium onion (Finely chopped); 2 cloves garlic (Crushed); 10 g fresh ginger (Grated); 0.75 tsp salt; 2 tbsp prepared yaji (Peanut-based suya spice; check label for salt and other allergens); 0.5 tsp ground cayenne pepper (Optional, to taste); 3 tbsp groundnut oil; 1000 ml water (Plus extra if needed)

Very tender beef shredded finely, seasoned and pan-fried into loose, savoury strands. Dambu nama turns cooked meat into a fine-textured snack or accompaniment. The work lies in getting the meat tender enough to separate into fibres before seasoning and frying. It belongs to northern meat cookery alongside suya and kilishi, but uses its own distinct pounding-and-shredding technique. Cultural context: A northern shredded-meat preparation associated with Hausa and Fulani cooking; beef, ram and other meat versions exist.

: Loose fine strands of seasoned dambu nama beef

30 minPreparation

150 minCooking

6Servings

What you’ll need

6 servings

800 g lean beefChuck or similar stewing cut; visible fat and tough silverskin removed
1 medium onionFinely chopped
2 cloves garlicCrushed
10 g fresh gingerGrated
0.75 tsp salt
2 tbsp prepared yajiPeanut-based suya spice; check label for salt and other allergens
0.5 tsp ground cayenne pepperOptional, to taste
3 tbsp groundnut oil
1000 ml waterPlus extra if needed

Let’s get cooking

1
Cut beef into large pieces. Put in a heavy saucepan with onion, garlic, ginger, salt and water. Bring to a boil, then simmer covered for 90–120 minutes, until it pulls apart readily. Top up with hot water if necessary.
2
Lift the beef out and let excess liquid drain. While still warm, pound gently in a clean mortar or pull apart with two forks into fine fibres. Work in small portions.
3
Toss the fibres with yaji and cayenne. Heat oil in a wide frying pan over medium-low heat.
4
Add shredded beef in a shallow layer, in two batches if needed. Cook for 20–30 minutes, stirring and separating the strands until lightly browned and loose. Reduce heat if the seasoning darkens too quickly.
5
Spread on a clean tray and serve warm or cool promptly. Refrigerate within 2 hours in a shallow covered container and use within 3–4 days, or freeze.

A little kitchen wisdom

Do not stop the first cooking stage until the beef shreds easily This home version is not validated as shelf-stable dried meat, even if the surface feels dry Yaji varies in salt and peanut content: taste cooked meat before adding more seasoning Timing: active preparation 30 min; cooking 150 min; additional passive time 0 min; conservative planning allowance 180 min. Some stages may overlap. Recipe status: Research draft; not kitchen-tested. Allergens and checks: peanuts

Recipe notes & sources

Research draft; not kitchen-tested

Also known as: Dambun nama, Beef floss

A northern shredded-meat preparation associated with Hausa and Fulani cooking; beef, ram and other meat versions exist.

Allergens: peanuts

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Small Chops

Dambu Nama

30 minPreparation

150 minCooking

6Servings

What you’ll need

6 servings

800 g lean beefChuck or similar stewing cut; visible fat and tough silverskin removed
1 medium onionFinely chopped
2 cloves garlicCrushed
10 g fresh gingerGrated
0.75 tsp salt
2 tbsp prepared yajiPeanut-based suya spice; check label for salt and other allergens
0.5 tsp ground cayenne pepperOptional, to taste
3 tbsp groundnut oil
1000 ml waterPlus extra if needed

Let’s get cooking

1
Cut beef into large pieces. Put in a heavy saucepan with onion, garlic, ginger, salt and water. Bring to a boil, then simmer covered for 90–120 minutes, until it pulls apart readily. Top up with hot water if necessary.
2
Lift the beef out and let excess liquid drain. While still warm, pound gently in a clean mortar or pull apart with two forks into fine fibres. Work in small portions.
3
Toss the fibres with yaji and cayenne. Heat oil in a wide frying pan over medium-low heat.
4
Add shredded beef in a shallow layer, in two batches if needed. Cook for 20–30 minutes, stirring and separating the strands until lightly browned and loose. Reduce heat if the seasoning darkens too quickly.
5
Spread on a clean tray and serve warm or cool promptly. Refrigerate within 2 hours in a shallow covered container and use within 3–4 days, or freeze.