Kilishi
The Quirky Foodster Team
Ingredients
- Lean beef, sliced very thin — 1 kg (2.2 lb)
- Ground roasted peanuts — 150 g (5 oz)
- Ground ginger — 2 tbsp
- Ground cayenne pepper — 1 tbsp
- Ground cloves — 1 tsp
- Salt — to taste
- Water, as needed
Method
- Slice the beef as thinly as possible, ideally using a meat slicer for even, paper-thin slices.
- Lay the slices flat on drying racks and dry in direct sun (or a low oven at 60°C / 140°F with the door ajar) for several hours until firm but still pliable.
- Combine the ground peanuts, ginger, cayenne, cloves and salt with a little water to form a thick paste.
- Coat the partially dried beef slices generously with the spiced peanut paste on both sides.
- Return to the drying racks and dry further, in the sun or a low oven, until the coating sets and the meat is fully dried.
- Finish briefly over a grill or under a broiler for a few seconds per side to lightly toast the coating before serving.
Introduction: Thin, spiced, sun-dried beef jerky, a beloved Nigerian snack especially associated with the northern regions of the country.
Cultural Background: Kilishi is a treasured northern Nigerian specialty, traditionally made by the Hausa people, thinly slicing beef, coating it in a spiced peanut mixture, and sun-drying it to create a distinctive, long-lasting snack.
Tips: Slicing the beef as thinly as possible is essential — kilishi is meant to be very thin and crisp once fully dried. The final grilling step toasts the spiced coating and adds a pleasant smoky finish, so don't skip it.
Variations: Adjust the spice blend to taste, with some regional variations including more or less chilli. Use a food dehydrator as a more controlled alternative to sun-drying.
Storage: Store in an airtight container at room temperature for several weeks, given its thoroughly dried nature.
Reheating: Not applicable — kilishi is eaten as is, without cooking or reheating.
FAQs:
Q: Is kilishi the same as biltong or jerky?
A: It shares the idea of dried, spiced meat, but kilishi's distinctive peanut-based coating and very thin slicing set it apart from other dried meat traditions.
Q: How long does kilishi keep?
A: Properly dried, it can keep for several weeks at room temperature, reflecting its traditional role as a long-lasting snack.
- Lean beef, sliced very thin — 1 kg (2.2 lb)
- Ground roasted peanuts — 150 g (5 oz)
- Ground ginger — 2 tbsp
- Ground cayenne pepper — 1 tbsp
- Ground cloves — 1 tsp
- Salt — to taste
- Water, as needed
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