Dambu, Dambou, Dambun Shinkafa (Rice CousCous Hausa Food). Dambu, Dambou, Dambun Shinkafa (Rice CousCous Hausa Food). Eating DAMBUN SHINKAFA with My Hausa Friends Dambun shinkafa is a northern delicacy that is gradually finding its way into the home of many Nigerians.
Dambun shinkafa is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Dambun shinkafa is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have dambun shinkafa using 10 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Dambun shinkafa:
- Take Shinkafa
- Take Albasa
- Make ready Attaruhu
- Make ready Alayyahu
- Take Curry
- Take Gyada
- Take Maggi
- Take Nut meg
- Prepare Salt
- Get Oil
Ka/ki na sha'awar dambun shinkafa da ya sha kayan hadi, musamman ma wanda ya sha ganyen zogale da ba kasafai. Dambu, Dambou, Dambun Shinkafa (Rice CousCous Hausa. Dambu Dambou Dambun Shinkafa Rice Couscous Hausa Food. Eating DAMBUN SHINKAFA with My Hausa Friends
Instructions to make Dambun shinkafa:
- Zaa barza shinkafa sai a zazzage garin a aje a gefe sannan a dauki tsakin a wanke shi sai a zuba a abin tatar koko a saka a a yi stemming
- Idan yayi sai a sami baho a juye a ciki a zuba jajjagen albasa da attaruhu,maggi,dakakken gyada,Curry,Nut meg,Salt sai a gauraya sannan a zuba yankakken kuma wankakken alayyahu da aka gyara a cakuda sosai Sai a mayar dashi cikin abin tatar koko din a sake turara shi ya karasa dahuwa sai a sauke a juye a baho a zuba mai sosai yaji a gauraya sannan ayi serving
Dambu Dambou Dambun Shinkafa Rice Couscous Hausa Food. Eating DAMBUN SHINKAFA with My Hausa Friends Gwamnatin Najeriya ta ce duk da buɗe iyakokinta na tudu da ta yi, har yanzu ba a ɗage dokar da ta haramta shigo da wasu kayayyaki ba da suka haɗa har da shinkafa da motoci a ƙasar. Yadda ake hadin shinkafa da vegetable sauce. Ku koyi yadda ake hadin dambun shinkafa.
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