LounjeLounjePlan my week

Kilishi Feast Platter

Also known as Kilishi Feast Platter (Eid al-Adha Celebration)

Kilishi prepared specifically for Eid al-Adha (Big Sallah) is the most prestigious gift food in Northern Nigerian Islamic culture. When the Eid ram is slaughtered, the finest portions of lean meat are immediately prepared as Kilishi — a special honour reserved for the best cuts.

Kilishi Feast Platter, Nigerian cooking

Ingredients

  • 1.5 to 2 big pieces of freshly slaughtered Eid ram meat — the leanest, most premium cuts FOR THE EID KILISHI PASTE:
  • 2 big cups of roasted groundnuts, ground very smooth
  • 3 big tablespoons of ground ginger
  • 3 big tablespoons of ground Cameroon pepper
  • 2 big tablespoons of ground dawa dawa (locust beans)
  • 1 teaspoon of ground cloves
  • 1 teaspoon of ground selim pepper (uda) — for the festive aroma
  • 1 teaspoon of garlic powder
  • 4 seasoning cubes (Knorr), crushed to powder
  • 2 teaspoons of salt
  • Water — as needed to form a thick paste

Method

  1. 01

    Selecting and Slicing the Eid Meat. On Sallah morning, immediately after slaughter, select the finest, leanest cuts — topside, silverside, rump. Trim all fat completely. Slice paper-thin against the grain — 2 to 3 mm. The freshness of just-slaughtered meat makes slicing easier and the final product more tender.

  2. 02

    Day 1 — Morning Sun-Drying. Arrange the fresh thin meat slices on clean wire racks in the morning Eid sun. The Kano Sallah sun is intense. Dry for 3 to 4 hours until partially dried but still pliable.

  3. 03

    Making the Eid Kilishi Paste. Combine all paste ingredients with water to form a thick, very well-seasoned paste. Adjust — this should be intensely spiced as the sun-drying will mellow all flavours.

  4. 04

    Coating and Second Drying. Coat all partially-dried meat slices with Kilishi paste on both sides. Return to wire racks. Continue sun-drying in the afternoon Sallah sun for 3 to 4 more hours.

  5. 05

    Day 2 — Final Drying and Charcoal Finish. The second day under the morning sun for 4 to 6 hours until completely rigid. Finish over hot charcoal for 30 to 60 seconds per side. The Sallah Kilishi should snap cleanly and have the distinctive deep, smoky Eid aroma.

  6. 06

    Packaging for Gifting. Wrap the finished Kilishi in clean paper and package for distribution as Eid gifts to family, neighbours and community members.

More festive & ceremonial dishes