Dambun shinkafa. Dambun shinkafa is a northern delicacy that is gradually finding its way into the home of many Nigerians. See recipes for Steamed Rice Grits (Dambun Shinkafa) with Pepper and Onion Sauce too. Today video highlights our presenter, Warripikin who took a visit to the Hausa community again to make friends and tasted the menu for that morning, Dambun Shinkafa.… Ga dambun shinkafa da hadadden zobo ga mai marmarin siya.

Shinkawa developed a global network with the highest priority on technical support for customers. We also exchange technical information with overseas companies in order to. Tuwon shinkafa is a type of Nigerian and Niger dish from Niger and the northern part of Nigeria. You can have Dambun shinkafa using 22 ingredients and 10 steps. Here is how you cook it.

Ingredients of Dambun shinkafa

It's 4 cups of Rice grits.
You need 2 cups of gyada.
Prepare 1/2 cup of oil.
It's of Ginger garlic paste.
It's of Grated scotch bonnet and onions.
It's cube of Seasoning.
It's of Salt.
You need of Fresh zogale.
It's of Cooked liver: kidney: shredded chicken or fish.
Prepare of Stock or plain water.
Prepare of For the egg sauce.
It's 4 of large eggs.
Prepare of Sliced onions red bell pepper.
Prepare of Ginger garlic paste.
You need of About 1/3 cup olive oil.
You need 1/4 teaspoon of Curry.
It's 1/4 teaspoon of Cumin.
You need of Salt.
Prepare of Black pepper.
You need of Scallions.
Prepare cube of Seasoning.
It's Splash of Worcestershire sauce 🙌🏻.

It is a thick pudding prepared from a local rice or Maize or millet that is soft and sticky, and is usually served with different types of soups like Miyan kuka, Miyan kubewa, Miyan taushe. Dambu Dambou Dambun Shinkafa Rice Couscous Hausa Food. Tambun (Jawi: تمبون; Chinese: 打扪) is a major town in Kinta District, Perak, Malaysia. The Lost World of Tambun, a waterpark, is located here, as is the prehistoric Tambun rock art.

Dambun shinkafa instructions

Dafarko zaki auna rice then a barzashi In to grits ki wanke sosae then set aside. Now Ki sanu steamer dinki pour water a ciki kisa steam plate din then kisa leda kasa add your rice then cover it with another plastic wrap tightly and allow it to steam for about 40 minutes.
Remove the rice from the steamer to a large mixing bowl. Add the ginger garlic paste, salt seasoning cube oil stock/water grated scotch bonnet and onions the moringa, fish chicken liver or kidney, groundnut, toast until everything is incorporated and put it back to the steamer cover tightly and cook till everything is soft and your kitchen is fully bombarded with the sweet aroma..
For the sauce heat oil in a pan add the ginger garlic and the vegetables and sauté them till fragrant, in a separate bowl crack and whisk the egg then add it to the veggies and the spices and the sauce and cook till everything softens. Serve along with your dambu and a chilled bottle of natural zobo or kunun ayah.
Notes: you can mold the dambu as seen above.
I prefer using chicken or beef stock than water because it adds to the flavor.
I just strictly believed that twice steamed dambu AKA hawa biyu is the best and original dambu recipe.
Make sure your steamer is tightly closed as the steam is what we need to cook the rice.
You can serve it traditionally with oil and yaji or any sauce if your choice..
Your zogale must be well cleaned.
Use a lot of groundnuts for a richer dambu.

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