Cookbook:Kilishi (Nigerian Beef Jerky)

Kilishi (Nigerian Beef Jerky)
Category	Nigerian recipes
Yield	10 pieces
Difficulty

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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.

• 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

• Knife
• Oven
• Baking sheet
• Mortar or blender
• Tongs or spatula

1. Rub salt on both sides of the beef slices and let sit for 10 minutes.
2. 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.
3. 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.
4. Rub the marinade onto the partially baked meat slices, coating them well.
5. Return the slices to the oven and bake for another 10–15 minutes, flipping occasionally until fully dry and slightly crispy.
6. Remove from the oven and let cool before serving or storing.

• 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.