Street Food
Kilishi (Spiced Dried Meat)
Ingredients
- - 500 g (1 lb) beef, sliced very thinly against the grain
- - 150 g (3/4 cup) roasted peanuts, finely ground
- - 1 tbsp chilli powder, or to taste
- - 1 tsp ground ginger
- - 1 tsp salt
- - 1/2 tsp ground cloves
- - 2 tbsp vegetable oil
Method
- Lay the thinly sliced beef out on wire racks in a single layer.
- Place in an oven set to its lowest temperature (around 60-70°C / 140-160°F) with the door slightly ajar, or use a food dehydrator, and dry for 3-4 hours until firm but still slightly pliable.
- In a bowl, mix the ground peanuts, chilli powder, ginger, salt, cloves, and oil into a thick paste.
- Coat both sides of each dried meat slice generously with the peanut spice paste.
- Return the coated slices to the wire racks and dry for a further 1-2 hours, until the coating has set.
- Finish by grilling briefly over hot charcoal or under a hot grill for 1-2 minutes per side, until fragrant and lightly toasted.
- Cool completely before storing or serving.
Introduction: Kilishi is a Sahelian specialty of thin, spiced, sun-dried meat, sold in markets across Burkina Faso as a shelf-stable, protein-rich snack ideal for travel or long journeys by road.
Cultural Background: Kilishi is a Sahelian specialty of thin, spiced, sun-dried meat, sold in markets across Burkina Faso as a shelf-stable, protein-rich snack ideal for travel or long journeys by road. Its bold peanut and chilli coating reflects the trade in groundnuts and spices that has long connected communities across the region.
Tips: Slicing the meat as thinly as possible ensures even, efficient drying. The final grilling step is what gives kilishi its distinctive toasted aroma and flavour; do not skip it.
Variations: Adjust the chilli powder quantity for a milder or spicier version according to preference. Some versions add a touch of ground garlic to the peanut paste for extra depth. No authentic vegetarian version exists, as the dish is defined by dried meat.
Storage: Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 1 month.
Reheating: Kilishi is eaten as is and does not require reheating, though a brief warm-through on a grill can refresh its aroma.
Nutrition: Approx. 210 kcal, 20 g protein, 5 g carbohydrate, 13 g fat per serving (based on 8 servings).
FAQs:
Q: Can this be made without an oven?
A: Traditionally kilishi is sun-dried on racks over 1-2 days in hot, dry conditions; an oven or dehydrator offers a more consistent modern alternative.
Q: How long does kilishi keep?
A: Properly dried and stored kilishi keeps well for several weeks at room temperature due to its very low moisture content.