Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Beef , trimmed of fat and cut into chunks
- Onions , chopped
- Tomatoes , chopped
- Red bell peppers
- Salt
- Bouillon cubes , crushed (optional)
- Suya spice
- Peanut oil
Directions
Cut beef into very large pieces, wash, and place in a big pot. Add chopped onions, tomatoes, peppers, salt, and bouillon cubes. Rub the seasonings into the meat.
Cover the meat with water, and boil until all the liquid dries out. This act enables the meat to absorb all the added seasoning. Monitor the meat closely, and continue to add more hot water until meat is tender and the fibres peel off easily.
Use a mortar or a mallet to pound the meat into a fibrous pulp. Add the suya spice, and work it into the pounded meat.
Heat peanut oil in a large pan, and shallow fry the pounded meat for about 5–8 minutes. This is crucial to achieving the right texture. If the oil is too hot, it becomes too dry. If the oil is not hot enough, it soaks up too much oil. Test a small amount of the meat before frying the whole lot to make sure the seasoning is correct.
Remove the freshly fried dambu from the oil, and remove excess fat by placing on clean kitchen towels .