please,hausa people in the house i want to learn how to make dambu nama.i would really appreciate it if anybody could teach me.

Meat (beef or chicken)
Seasoning
Salt
Spice (ginger garlic pepper)
Water
Oil
Boil the meat with the spice until tender
Pour it in a clean mortar and pound until soft, add more pepper and spice to yor taste as you pound.
Heat the oil and fry until golden brown
Drain properly and your delicious dambun nama is ready!

Can be eaten as a snack with bread or as a side dish with rice,

I have a feeling its not going to be as easy as it looks cos the end product is always flaky, crunchy with little oil. Timing and quantity of oil must be very critical to get desired results.

Trust me dearie, its not rocket science. Just make sure u deep fry on low heat so you get an even result.
The level of pounding will determine how flaky it turns out.

^ thanks dear, I'll try it out one of these days. How I wish it was sold down here in the south.

OK..so please I need another recipe..I don't know what this is called in the north, but there was this fried chicken (seems it was deep fried), it was fried, and at same time dry but had little sauce, and was so tasty!! I remember he brought it around fasting time maybe when they broke the fast....Please any northerner that knows what this is? The tastiest fried chicken I ever had in Abuja!