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Kilishi

Also known as Kilishi (Full Traditional Method)

Kilishi is Northern Nigeria's most celebrated and prestigious meat product — a sophisticated dried spiced beef preparation that is considered one of the finest food products in all of West Africa. Developed by the Hausa people of Kano over centuries, Kilishi involves pounding beef strips paper-thin, coating them in a thick paste of ground roasted peanuts, dawa dawa, spices and chilli, then drying them in the intense Northern sun until they become thin, crispy, intensely flavo

Kilishi, Nigerian cooking

Ingredients

  • 1 big piece of very lean beef (topside or silverside), sliced 3 to 4 mm thin FOR THE KILISHI PASTE:
  • 1 big cup of roasted groundnuts, ground to a fine paste
  • 2 big tablespoons of ground ginger
  • 2 big tablespoons of ground Cameroon pepper
  • 1 tablespoon of ground dawa dawa (fermented locust beans)
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of ground cloves
  • 2 seasoning cubes (Knorr), crushed to fine powder
  • 2 teaspoons of salt
  • Enough water to make a thick, spreadable paste (approximately 4 big tablespoons)

Method

  1. 01

    Day 1 — Preparing and First-Drying the Meat. Slice the lean beef as thinly and evenly as possible — 3 to 4 mm. Place each slice between cling film sheets and pound gently with a meat mallet to flatten further. The slices should be almost translucent when held up to light. Arrange on clean wire racks. Dry in direct strong sunlight or in a low oven (low heat, door slightly ajar) for 3 to 4 hours until the meat is partially dried — still flexible but the surface feels dry to the touch.

  2. 02

    Making the Kilishi Paste. Combine all paste ingredients in a bowl. Add water gradually, mixing until a thick, spreadable paste forms — similar in consistency to thick peanut butter. The paste should be well-seasoned and intensely spiced. Taste and adjust — it should be very bold as the drying process will mellow the flavours.

  3. 03

    Coating the Partially-Dried Meat. Using a pastry brush or the back of a spoon, coat both sides of each partially-dried meat slice generously and evenly with the Kilishi paste. Return the coated slices to the wire racks.

  4. 04

    Day 1 — Second Drying. Return the paste-coated slices to the sun or low oven for another 3 to 4 hours until the paste is completely dried and set onto the meat surface.

  5. 05

    Day 2 — Final Drying. The next morning, flip each slice and continue drying in the sun or low oven for a further 4 to 6 hours until the Kilishi is completely rigid, brittle and snaps cleanly when bent — like a cracker. There must be absolutely no flexibility or moisture remaining.

  6. 06

    Optional Finishing Grill. For extra depth of flavour and to ensure full preservation, briefly grill the finished Kilishi over hot charcoal for 30 to 60 seconds per side. This creates the characteristic slightly smoky, toasted quality of premium Kano Kilishi.

  7. 07

    Serving. Break or cut into smaller pieces for serving. Eat as a standalone snack.

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