Dambu nama, also spelled dambun nama, is a traditional West African meat dish made from dried, shredded beef, goat, chicken or ram meat. It is especially popular in Northern Nigeria and among Hausa-speaking communities across the Sahel region. [1] Known for its candy floss texture and fibrous savoriness, it is often eaten as a snack or served with rice, noodles, or bread. [2]
The dish is prepared by boiling meat with spices until tender. [1] The meat is then shredded or pounded into fine strands, after which it is fried or dried further. [2] Additional ingredients such as chili powder, onions, bouillon seasoning, and oil are added to enhance flavor and texture. The result is a dry, chewy meat product with a long shelf life that allows for storage without refrigeration. [1]
While beef is the most commonly used meat, variations of Dambu Nama can be made with other proteins such as chicken. [3] Recipes differ by region and household, with adjustments made to spice blends, preparation methods, and levels of dryness or oiliness.