HOW TO MAKE DAMBUN NAMA | Northern Spiced Meat Floss скачать в хорошем качестве

HOW TO MAKE DAMBUN NAMA | Northern Spiced Meat Floss

RECIPE DAMBUN NAMA SPICED MEAT FLOSS Yield: 150g dry meat Preparation Time: 30 minutes. Cooking Time: 45 minutes Total time: 1hr 15 minutes Ingredients Knob of ginger 3-8 pieces shombo (Chilli pepper) 1 Cameroon pepper 200g beef Salt Method 1. Season and boil the meat for 2-3 hours, or until very soft and falling apart. A pressure cooker will save you time. 2. Coarsely blend or pound the ginger and chillies in a mortar 3. When the meat is fully cooked, remove it from the water and cool for 15 minutes. 4. Pound the meat until it breaks apart into small strings. 5. Set a non stick pan on medium high heat. 6. Dry the meat in batches, stirring frequently to ensure it doesn’t stick to the pan or burn. 7. Set the meat aside to cool for 20 mins 8. Enjoy! 9. It can be stored in a covered plastic container at room temperature for up to 2 weeks. MUSIC Beach by MBB   / mbbofficial   Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0 Free Download / Stream: https://bit.ly/Beach-MBB Music promoted by Audio Library    • Beach – MBB (No Copyright Music)   CONTACT Instagram: http://bit.ly/Shebitesig http://bit.ly/Moyorbig Facebook: SheBites Share | Like | Subscribe God bless! #DAMBUNAMA #SHEBITESCHANNEL #NORTHERNRECIPES