Kilishi is a spicy, thinly sliced beef jerky popular in northern Nigeria. It is made by marinating meat in a spiced peanut-based paste and then drying it. Traditionally sun-dried, modern versions are often oven-baked for convenience.
Ingredients
- 250–300 g beef, trimmed of fat and sliced very thin
- ¼ tsp salt
- 1 small piece (about 1 inch) fresh ginger
- 3 cloves garlic
- 1 stock cube
- 1 tsp ground cloves
- 2–3 tbsp water (as needed)
- 1 tsp dried cayenne pepper seeds
- 1 tsp suya spice
Equipment
- Knife
- Oven
- Baking sheet
- Mortar or blender
- Tongs or spatula
Procedure
- Rub salt on both sides of the beef slices and let sit for 10 minutes.
- Lay the slices flat on a baking sheet. Bake in a preheated oven at 250°C (482°F) for 15 minutes, turning every 5 minutes.
- Pound or blend the ginger and garlic into a paste. In a bowl, mix the paste with the stock cube, cloves, cayenne seeds, suya spice, and a few tablespoons of water to form a marinade.
- Rub the marinade onto the partially baked meat slices, coating them well.
- Return the slices to the oven and bake for another 10–15 minutes, flipping occasionally until fully dry and slightly crispy.
- Remove from the oven and let cool before serving or storing.
Notes, tips, and variations
- Traditionally, kilishi is sun-dried before roasting. The oven method provides a hygienic and faster alternative.
- For even drying, use a wire rack placed over a baking tray.
- Adjust spice levels by reducing or increasing cayenne and suya spice.
- Store in an airtight container for up to 1 week; refrigerate for longer shelf life.
- You can substitute beef with goat or chicken for different flavors.
- If available, ground roasted peanuts can be added to the spice mix for a richer, authentic taste.