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Kilishi

Also known as Kilishi (Dried Spiced Beef Jerky)

Kilishi is a prestigious dried spiced meat delicacy that originates from Kano State in Northern Nigeria and is considered one of the most sophisticated food products in Nigerian culinary heritage. Unlike regular beef jerky, Kilishi is made by pounding and flattening thin slices of beef, coating them in a thick paste of ground groundnuts, spices, locust beans (dawa dawa) and chilli, then drying them under the intense Northern Nigerian sun until they become thin, crispy, intens

Kilishi, Nigerian cooking

Ingredients

  • a big quantity of lean beef (topside or silverside), cut into very thin slices (3 to 4 mm) FOR THE KILISHI PASTE:
  • 1 cup of roasted groundnuts, finely ground to a paste
  • 2 big tablespoons of ground ginger
  • 2 big tablespoons of ground chilli pepper (Yaji)
  • 1 tablespoon of ground dawa dawa (locust beans)
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 2 teaspoons of salt
  • 1 cube of Knorr, crushed
  • Water — enough to make a thick paste

Method

  1. 01

    Preparing the Meat. Slice the beef as thinly and evenly as possible — ideally 3 to 4 mm thick. Place each slice between sheets of cling film and pound gently with a meat mallet to flatten further. The meat should be almost translucent. Lay the slices on a wire rack.

  2. 02

    First Drying. Place the wire rack in direct sunlight (or in an oven set to its lowest setting, low heat to low heat). Dry the meat for 2 to 3 hours until partially dried but still pliable. In a home oven, leave the door slightly ajar to allow moisture to escape.

  3. 03

    Making the Kilishi Paste. Combine the ground roasted groundnuts, ginger, chilli, dawa dawa, garlic powder, onion powder, salt and crushed seasoning cube in a bowl. Add just enough water to form a thick, spreadable paste.

  4. 04

    Coating the Meat. Using a pastry brush or the back of a spoon, generously coat both sides of the partially dried meat slices with the Kilishi paste. Return to the wire rack.

  5. 05

    Second Drying. Return the coated meat to the sun or low oven for another 3 to 4 hours until completely dry, hard and crispy. The Kilishi is ready when it snaps cleanly when bent.

  6. 06

    Optional Final Step. For an extra smoky flavour and to kill any bacteria, briefly grill the finished Kilishi over a charcoal fire for 1 to 2 minutes per side.

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