Dambu is a traditional Hausa food normally eaten with oil and chilly flakes. A special way of cooking it and serving it is with this spicy sauce makes it more delicious.
What is Dambu Made From?
Dambu produced from cereal grains is produced mainly from moistened pearl millet flour, blended with spices, and steamed for 20 min using two-fold systems.
It is made of grits from whole grains-maize, wheat, barley, sorghum, etc. It looks like couscous. The grits are called “tasks” in Hausa.
How To Make Dambu With Veggies
Depending on which grain you use, you can make it from”tsakin masara”(maize grits) or “tsakin alkama”(wheat grits).
Dambu can be cooked plain and eaten with any soup. It can be eaten with local Hausa soups such as “miyar taushe”, “miyar Kuka” or tomato stew. But it can also be cooked as “Jollof” by adding protein, vegetables, oils, and seasoning.
This recipe is made with maize grits, shredded lean meat, and vegetables to it.
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Dambu with Veggies
Dambu is made of grits from whole grains-maize, wheat, barley, sorghum etc. It looks like couscous. The grits is called "tsaki"in Hausa. Depending on which grain you use, you can make Dambu from"tsakin masara"(maize grits) or "tsakin alkama"(wheat grits). Dambu can be cooked plain and eaten with any soup. It can be eaten with local Hausa soups such as "miyar taushe","miyar kuka"or tomato stew. But it can also be cooked as "jollof" by adding protein, vegetables, oils and seasoning. In this recipe, Dambu is made with maize grits, shredded lean meat and vegetables to it.
- 1 cup Maize grits
- 1/2 kg Shredded boiled meat
- 1 tbsp Vegetable oil
- 1 tsp Salt
- 1 tsp Seasoning
- 1 g Spring Onions
- 1 9 Coarsely ground peanuts
To 1 cup tsakin masara (maize grits), add water
Add vegetable oil and salt
Put mixture in a colander and cover with plastic bag or very light nylon cloth
Steam for 15 minutes. The dambu should be soft but not completely cooked
Remove the half-cooked dambu from steam
Add vegetables shredded boiled meat, seasoning and coarsely ground groundnuts
Add spring onions
Cover again and bring back to the steam. Steam for additional 10 minutes
At this point, a pleasant aroma of the groundnuts and spring onions becomes obvious
Remove from steam.