How to Prepare The Latest Dambu Food in Arewa

Latest Arewa Dambu Food Preparation.

Arewa Dambu is a Northern Nigerian culinary treasure that shows the region's rich traditions and diverse flavors. This dish has an inseparable connection to the cultural fabric of the region, drawing on a variety of indigenous ingredients and cooking techniques.

Arewa Dambu's heart is in its foundational element, a substance that is granular and known as "tsaki" in Hausa. A number of whole grains, including maize, wheat, barley, and sorghum, contribute to this gritty texture. Dambu can be made from "tsakin masara" (maize grits) or "tsakin alkama" (wheat grits), depending on the grain used. This flexibility highlights the dish's adaptability, allowing for an incredible number of culinary interpretations.

Arewa Dambu's culinary journey, however, does not stop with its traditional preparations. The dish has an inherent versatility that allows it to be transformed into a delicious "jollof" form. Arewa Dambu can transcend its humble origins through integrating proteins, vibrant vegetables, aromatic oils, and a blend of seasonings. Imagine Arewa Dambu infused with the savory richness of shredded lean meat, punctuated by the vibrant colors and textures of assorted vegetables OMG! Its very delicious, its also my favorite.

Arewa Dambu's nutritional profile is one of the reasons for its popularity around the world. This dish masterfully integrates various food groups, providing a balanced and wholesome meal that appeals to health-conscious consumers. Below are three different methods on how to prepare a very delicious Dambu for you and even your family.

Different Arewa Dambu Recipes

• First Method: Traditional Dambu Preparation.

The first method offers a detailed guide to crafting Dambu, emphasizing the importance of proper steaming techniques and ingredient combinations. From the meticulous preparation of maize grits to the strategic layering of shredded boiled meat and groundnuts, each step is designed to maximize flavor and texture


- 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 g Coarsely ground peanuts

1.Prepare the Maize Grits: In a mixing bowl, combine the maize grits with water, ensuring a consistent texture. Add vegetable oil and salt, mixing thoroughly to distribute the flavors evenly.

2. Steam the Maize Grits: Transfer the mixture to a colander and cover it with a plastic bag or a light nylon cloth. Steam the mixture for approximately 15 minutes, ensuring that the Dambu achieves a soft but not fully cooked consistency.

3. Add Additional Ingredients: Remove the partially cooked Dambu from the steam and incorporate shredded boiled meat, seasoning, and coarsely ground peanuts into the mix. Add spring onions for a fresh burst of flavor.

4. Continue Steaming: Cover the mixture again and return it to the steam for an additional 10 minutes. This step allows the flavors to meld and intensify, culminating in a dish that is both flavorful and aromatic.

5. Final Touches: Once the Dambu is fully cooked, remove it from the steam and transfer it to a serving dish. Garnish with additional spring onions or groundnuts for added visual appeal.

• Second Method: Spinach and Sour Leaf Dambu:

The second method introduces a creative twist to the traditional Dambu recipe, incorporating elements like spinach, sour leaf, and ground pepper for a vibrant and aromatic variation. This method highlights the dish's adaptability, showcasing how a few simple modifications can yield a completely different culinary experience.


- 3 cups Soaked maize

- Spinach and sour leaf ("yakuwa" in Hausa)

- Sliced onion

- Oil

- Dry groundnut

- Knorr cubes and Ajino moto to taste

- Salt

- Water

- Sour leaves and ground pepper for garnishing


  • Soak the Maize: Clean the maize thoroughly and soak it in water for several hours, ensuring that it softens adequately.
  • Steam the Maize: In a large pot, create a steaming setup using a sieve or colander. Add the soaked maize, ensuring ample space for steam to circulate. Cover tightly and steam until the maize starts to soften.
  • Add Groundnuts and Oil: Transfer the partially cooked maize to a mixing bowl. Add groundnuts and a drizzle of oil, ensuring that the mixture remains loose and crumbly.
  • Introduce Aromatic Elements: Incorporate ground Scotch bonnet, garlic, and other seasonings into the mixture. Steam the mixture for an additional 30 minutes, allowing the flavors to infuse.
  • Layering and Final Steaming: Divide the mixture into 2-3 parts and layer it with sliced onions, spinach, and sour leaf. Add oil and seasonings between each layer, ensuring a harmonious blend of flavors. Steam the mixture for 4-5 minutes before serving.

• Third Method: Crushed Rice Dambu with Moringa:

The third method provides a comprehensive overview of the Dambu preparation process, focusing on the utilization of crushed rice and a diverse array of spices and seasonings. This method underscores the dish's versatility, demonstrating how it can be customized to suit individual preferences and dietary needs.


- 2 cups Crushed rice

- 4 Large diced onions

- 6 Atarugu peppers

- 1/2 cup Blended atarugu

- A bowl of Moringa leaves ("zogale")

- 2 cups Spring onions

- Maggi cube

- 1 cup Oil

- 2 cups Crushed groundnuts


  1. Boil the Crushed Rice: In a pot, boil the crushed rice until it reaches a soft yet firm consistency. 
  2. Prepare the Steamer: Place Moringa leaves on the steamer rack to prevent the rice from sticking or overcooking.
  3. Steam the Rice: Transfer the boiled crushed rice to the steamer, ensuring even distribution. Add onions, Atarugu peppers, and groundnuts to the mix. Steam for approximately 20 minutes.
  4. Incorporate Seasonings: Remove the mixture from the steamer and transfer it to a mixing bowl. Add blended Atarugu, Maggi cube, and oil, ensuring thorough mixing.
  5. Final Steaming: Return the mixture to the steamer and cook for an additional 20 minutes or until fully cooked. Drizzle with oil before serving for added richness.
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