Meat Floss (Beef Floss)

Are you ready for the next level of meat floss? Then, we present Dambu Nama, a dried shredded beef that is so delicious.

Course Appetizer

Cuisine African

Keyword beef floss, meat floss

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Servings

Calories 395kcal

Author Lola Osinkolu

Trim off any visible fat or connective tissue from the meat and cut it into 2-inch cube and rinse thoroughly.
Blend the onion and peppers in a food processor. set aside.
Put them in a place the meat into an instant pot or other pressure cooker and add the onion and pepper mixture, powdered chicken stock, cloves, curry powder, thyme, ginger, bay leaves, salt, and black pepper to taste. Mix well until all ingredients are evenly distributed throughout your meat mixture.
Note: Add water if you will be cooking it on the stovetop.
Cover the instant pot, seal the lid, and select 1 hour on high pressure.
Cook for 2-3hours if cooking on the stovetop.
Once the meat is the meat fully cooked, remove them from the stock, and place them in a sieve to drain any excess liquid. Place the drained meat in the food processor and blend using the pulse button - about 6 to 8 pulses. You can also pound this with a mortar and pestle if you don't have a food processor.
Add the oil to a large nonstick pan, and add the shredded beef. Cook on medium-high heat, stirring constantly while also trying to separate the beef as much as possible with a wooden spoon. Fry in batches for the best result.
Remove from heat immediately after it's dry (it burns easily). It should take about 15 minutes (a little more or less).
Allow it to cool before enjoying it.
You can store this in an air-tight container and leave it in the fridge for about 2 weeks. Enjoy!