Dafarko zaki auna rice then a barzashi In to grits ki wanke sosae then set aside. Now Ki sanu steamer dinki pour water a ciki kisa steam plate din then kisa leda kasa add your rice then cover it with another plastic wrap tightly and allow it to steam for about 40 minutes

Remove the rice from the steamer to a large mixing bowl. Add the ginger garlic paste, salt seasoning cube oil stock/water grated scotch bonnet and onions the moringa, fish chicken liver or kidney, groundnut, toast until everything is incorporated and put it back to the steamer cover tightly and cook till everything is soft and your kitchen is fully bombarded with the sweet aroma.

For the sauce heat oil in a pan add the ginger garlic and the vegetables and sauté them till fragrant, in a separate bowl crack and whisk the egg then add it to the veggies and the spices and the sauce and cook till everything softens. Serve along with your dambu and a chilled bottle of natural zobo or kunun ayah

Notes: you can mold the dambu as seen above

I prefer using chicken or beef stock than water because it adds to the flavor

I just strictly believed that twice steamed dambu AKA hawa biyu is the best and original dambu recipe

Make sure your steamer is tightly closed as the steam is what we need to cook the rice

You can serve it traditionally with oil and yaji or any sauce if your choice.

Your zogale must be well cleaned

Use a lot of groundnuts for a richer dambu