Entree: Nigeria – Hausa-Fulani North – Dambu Nama (Spiced shredded dried beef sautéed with aromatics to a dry, savory texture)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 20 min

Total 2 hrs 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) beef brisket or rump, trimmed and cut into large chunks
- 4 cups (960 ml) water or enough to cover beef for simmering
- 1 medium onion, halved (about 6 oz (170 g))
- 3 cloves garlic, smashed
- 1 inch (2.5 cm) piece fresh ginger, smashed
- 1 tsp (5 g) salt, or to taste
- 1 bouillon cube (optional)
- 2 tbsp (30 ml) groundnut (peanut) oil or vegetable oil
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 2 fresh tomatoes, chopped (about 8 oz (225 g))
- 1–2 Scotch bonnet or habanero peppers, finely chopped (adjust to heat)
- 2 tbsp (30 g) roasted peanuts, finely ground into powder
- 1–2 tbsp (15–30 g) suya spice (yaji) or 1 tbsp (15 g) ground chili + 1 tbsp (8 g) ground roasted peanut + 1 tsp (2 g) ground ginger as substitute
- 1/2 tsp (2.5 g) ground turmeric
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil or rendered beef fat for frying
- Fresh cilantro or chopped scallions for garnish (no measurement)

Show original ingredient measurements

- 1.5 lb (680 g) beef brisket or rump, trimmed and cut into large chunks
- 4 cups (960 ml) water or enough to cover beef for simmering
- 1 medium onion, halved (about 6 oz / 170 g)
- 3 cloves garlic, smashed
- 1 inch (2.5 cm) piece fresh ginger, smashed
- 1 tsp (5 g) salt, or to taste
- 1 bouillon cube (optional)
- 2 tbsp (30 ml) groundnut (peanut) oil or vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 fresh tomatoes, chopped (about 8 oz / 225 g)
- 1–2 Scotch bonnet or habanero peppers, finely chopped (adjust to heat)
- 2 tbsp (30 g) roasted peanuts, finely ground into powder
- 1–2 tbsp (15–30 g) suya spice (yaji) or 1 tbsp (15 g) ground chili + 1 tbsp (8 g) ground roasted peanut + 1 tsp (2 g) ground ginger as substitute
- 1/2 tsp (2.5 g) ground turmeric
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil or rendered beef fat for frying
- Fresh cilantro or chopped scallions for garnish (no measurement)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place beef chunks, halved onion, smashed garlic, ginger, salt, bouillon cube, and water in a large pot. Bring to a boil, then reduce to a simmer and cook until beef is very tender, about 1.5 to 2 hours. Drain, reserving a cup of stock.
2. When cool enough to handle, shred the beef finely with forks or by hand into thin strands. Press out excess moisture with a towel if needed.
3. In a bowl, combine shredded beef with ground roasted peanut powder, suya spice (or substitute mix), turmeric, and black pepper. Add 1–2 tablespoons (15 to 30 ml) reserved stock if mixture seems too dry for even coating.
4. Heat 2 tablespoons (30 ml) groundnut oil in a large skillet over medium-high heat. Add sliced onion and cook until soft and starting to brown, about 5–7 minutes.
5. Add chopped tomatoes and chopped hot peppers; cook until tomatoes break down and oil separates slightly, about 4–5 minutes.
6. Add the seasoned shredded beef to the skillet and spread into a thin layer. Press down and let cook undisturbed for 2–3 minutes to develop slight crisping, then stir and continue frying, pressing and turning occasionally, until meat is dry to your liking and begins to brown, about 8–10 minutes total. Add a splash of reserved stock only if mixture becomes too dry.
7. Taste and adjust salt and spice. Finish with a drizzle of vegetable oil or rendered fat if desired and toss once.
8. Transfer to a serving dish and garnish with chopped cilantro or scallions. Serve hot with tuwo, rice, or flatbread.

1. Place beef chunks, halved onion, smashed garlic, ginger, salt, bouillon cube, and water in a large pot. Bring to a boil, then reduce to a simmer and cook until beef is very tender, about 1.5 to 2 hours. Drain, reserving a cup of stock.
2. When cool enough to handle, shred the beef finely with forks or by hand into thin strands. Press out excess moisture with a towel if needed.
3. In a bowl, combine shredded beef with ground roasted peanut powder, suya spice (or substitute mix), turmeric, and black pepper. Add 1–2 tablespoons reserved stock if mixture seems too dry for even coating.
4. Heat 2 tablespoons groundnut oil in a large skillet over medium-high heat. Add sliced onion and cook until soft and starting to brown, about 5–7 minutes.
5. Add chopped tomatoes and chopped hot peppers; cook until tomatoes break down and oil separates slightly, about 4–5 minutes.
6. Add the seasoned shredded beef to the skillet and spread into a thin layer. Press down and let cook undisturbed for 2–3 minutes to develop slight crisping, then stir and continue frying, pressing and turning occasionally, until meat is dry to your liking and begins to brown, about 8–10 minutes total. Add a splash of reserved stock only if mixture becomes too dry.
7. Taste and adjust salt and spice. Finish with a drizzle of vegetable oil or rendered fat if desired and toss once.
8. Transfer to a serving dish and garnish with chopped cilantro or scallions. Serve hot with tuwo, rice, or flatbread.