Nigerian Kilishi (Dried Spicy Beef)

Nigerian Kilishi is the West African equivalent of beef jerky, but with an explosion of flavors that make it an irresistible snack. Kilishi is a well-spiced, sun-dried beef delicacy that originates from Northern Nigeria and is loved across the country for its spicy, smoky, and savory taste. It is made by marinating thin strips of beef in a rich spice paste and drying them to perfection. If you love suya, you will absolutely adore Kilishi!

In this guide, we’ll take you through the step-by-step process of making Kilishi at home using locally available ingredients. Whether you’re craving a taste of home or looking to explore Nigerian cuisine, this is the perfect recipe for you!

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Ingredients

To make authentic Nigerian Kilishi, you will need:

For the Beef Preparation:

• 1 kg of lean beef (preferably from the thigh or flank)
• 1 teaspoon of salt

For the Kilishi Spice Paste:

• 3 tablespoons of ground peanuts (Kuli-Kuli or peanut butter)
• 1 tablespoon of ground ginger
• 1 tablespoon of ground cloves
• 1 tablespoon of cayenne pepper (adjust for spice preference)
• 1 tablespoon of ground garlic
• 1 teaspoon of onion powder
• 1 teaspoon of paprika (for added color and smokiness)
• 1 teaspoon of dried chili flakes (optional for extra heat)
• 1 tablespoon of sugar (to balance the flavors)
• 2 tablespoons of vegetable oil
• 1 teaspoon of bouillon powder (seasoning cube, Maggi or Knorr)
• 3 tablespoons of water

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Step-by-Step Instructions

Step 1: Preparing the Beef

1. Start by selecting lean beef. Fatty cuts are not ideal as Kilishi requires very dry meat.
2. Slice the beef into very thin sheets, about 2-3mm thick. The thinner, the better, as this ensures even drying and a crispier texture.
3. Sprinkle the beef strips lightly with salt and set aside for 10 minutes while you prepare the spice paste.

Step 2: Making the Kilishi Spice Paste

1. In a mixing bowl, combine the ground peanuts (or peanut butter) with ginger, cloves, cayenne pepper, garlic, onion powder, paprika, and chili flakes.
2. Add sugar, vegetable oil, bouillon powder, and water. Mix well to form a smooth, slightly thick paste.
3. Taste and adjust seasoning as needed. The mixture should be spicy, savory, and slightly sweet.

Step 3: Coating the Beef

1. Lay the beef slices on a clean surface or a tray.
2. Using a brush or your hands, apply the spice paste generously on both sides of each beef slice.
3. Ensure the spice mix is well massaged into the meat for maximum flavor absorption.
4. Let the meat marinate for at least 30 minutes (or up to 2 hours for deeper flavor penetration).

Step 4: Drying the Kilishi

1. Traditionally, Kilishi is sun-dried in the open air for a full day. If you have access to a hot, dry area, place the beef strips on a wire rack and allow them to sun-dry completely.
2. Alternatively, use an oven:
   • Preheat the oven to 150°C (300°F).
   • Arrange the Kilishi on a wire rack and place it in the oven.
   • Leave the oven door slightly open to allow moisture to escape.
   • Bake for 2-3 hours, flipping the meat occasionally, until completely dried and slightly crispy.
3. For a smoky effect, you can grill the Kilishi over low charcoal heat for a few minutes.

Step 5: Storing and Serving

1. Once the Kilishi is fully dried, allow it to cool completely before storing.
2. Store in an airtight container or vacuum-sealed bag to keep it fresh for weeks.
3. Serve as a snack or with a cold drink. Kilishi pairs excellently with peanuts, suya spice, or even honey for a sweet contrast!

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Tips for the Best Kilishi

• Use the right cut of beef: Lean meat works best for making Kilishi, as fat can go rancid over time.
• Ensure proper drying: Whether sun-drying or using an oven, ensure the beef is completely dehydrated to avoid spoilage.
• Customize the spice level: Adjust the cayenne and chili flakes to your preferred heat level.
• Store properly: Keeping Kilishi in an airtight container prolongs its shelf life and maintains its crispiness.