Onga chicken and classic
And any other additional spices
Put fresh meat into a pot, add onions, curry, garlic, cubes, onga, thyme and all other ingredients listed earlier and add water inside. Allow the meat to cook very well till it becomes very soft and easily separable, then transfer the meat into another cooking pot. Put it on fire and start stirring it with stick, you will see the meat itself separating. The more you are stirring it with the stick, the more the meat will become dried and it will tear into slightly golden brown pieces. You will continue until the golden brown becomes very light.
Don’t use high temperature.
If you’d like your dambun nama to look good, use fire wood or stove.
It requires much attention and presence.
BY: UMMU KHULTHUM ABDULKADIR