Dambun shinkafa wani shahararren abinci ne na gargajiya a ƙasar Hausa, wanda ake yawan samu a arewacin Najeriya da wasu sassan ƙasashen yammacin Afirka. Ana yin sa ne da shinkafa da aka murƙushe ta ko a niƙa ta yadda za ta zama laushi sannan aka turara, kafin a haɗa ta da kayan miya kamar mai, yaji, albasa, gyada da sauran kayan ƙamshi.
Dambun shinkafa yana da sauƙin shiryawa kuma yana da matuƙar amfani ga jiki, domin yana samar da kuzari saboda shinkafa na ɗauke da sinadarin carbohydrates. Haka kuma ana iya ƙara masa kayan haɗi kamar kifi, nama, hanta, ko kayan lambu don ƙara masa ɗanɗano da ƙimar gina jiki.
A al’adar Hausawa ma, dambun shinkafa na da muhimmanci na musamman a lokutan bukukuwa.
Abubuwan hadawa
- Shinkafa
- Zogale
- Attarugu
- Albasa
- Maggi/Gishiri
Yadda ake hadawa
- Da farko uwargida zata wanke shinkafarta ta shanya ta.
- Bayan ta bushe sai ta bayar akai Inji a barzo mata.
- Idan an kawo sai ta samu rariya ta tankade barjajjjiyar shinkafar.
- Ta fitar da dusar, ita kuma shinkafar sai ta yayyafa mata ruwa.
- Ta zuba a madambaci (wato steaming pot a turance) ta dora a wuta, a barta tayi ta turaruwa sai an tabbatar tayi laushi.
- Sai uwargida ta sauke dama ta yanka albasa da attarugu,sai a zuba akan shinkafar.
- Ta kawo zogalenta da aka riga aka gyara shima ta zuba akai .
- Anan sai uwargida ta saka magi da gishiri da mai, ta cakuda yadda zai hade jikinsa
- Sai ta sake mayarwa kan wuta ya kuma turara, in ya yi za a ji yana ta kamshi.
- Idan uwargida tana so zata iya saka gyada a ciki
Za’a iya duba yadda ake danbun nama da dambun masara da ma makamantansu.
