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Kilishi
Nigerian Spiced Dried Beef
Kilishi is a popular Nigerian snack, often described as a Hausa-style dried beef jerky. It's made from very thinly sliced beef that is dried and then coated in a flavorful, spicy paste before being dried again to a crisp.
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- 1 kg Beef (very lean cut like eye of round or sirloin)
- 200g Peanut butter (unsweetened, smooth)
- 3 tbsp Ground cayenne pepper(Adjust to your spice preference)
- 2 tbsp Fresh ginger
- 2 tbsp Fresh garlic
- 3 Maggi or Knorr seasoning cubes
- 1 tsp Onion powder
- 1 tsp Ground coriander
- 1 tsp Salt(or to taste, depending on seasoning cubes)
- 2-3 tbsp Water(to adjust paste consistency)
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- 1
Prepare the Beef: Freeze the beef for about 30-60 minutes. This will make it much easier to slice very thinly. Using a very sharp knife, slice the beef against the grain into paper-thin pieces (about 1-2 mm thick). The thinner the slices, the better the kilishi will be.
â±ïž 45 minutes - 2
Initial Drying (Optional but Recommended): Lay the thin beef slices on a wire rack set over a baking sheet. If sun-drying, place in direct sunlight for several hours until the surface feels dry to the touch. If using an oven, preheat to the lowest setting (around 60°C / 140°F) and dry the beef for 1-2 hours, flipping halfway, until it's leathery but not brittle. This initial drying helps remove surface moisture.
â±ïž 1-2 hours (oven) or 4-6 hours (sun) - 3
Make the Spice Paste: In a medium bowl, combine the peanut butter, cayenne pepper, grated ginger, minced garlic, crumbled seasoning cubes, onion powder, ground coriander, and salt. Mix well. Gradually add 2-3 tablespoons of water, a little at a time, until you achieve a smooth, spreadable paste consistency, similar to thick frosting. Taste and adjust seasoning if needed.
â±ïž 15 minutes - 4
Coat the Beef: Take each slice of beef and generously coat both sides with the spice paste. Ensure an even layer covers the entire surface. You can use your hands or a brush for this. Place the coated slices back onto the wire rack, ensuring they don't touch each other.
â±ïž 30 minutes - 5
Final Drying/Roasting: Place the wire rack with the coated beef slices back into the oven. Increase the oven temperature to 120°C (250°F). Bake for 30-45 minutes, flipping the slices halfway through. The goal is to dry out the paste and make the beef completely crisp and brittle. Keep a close eye on it to prevent burning. Alternatively, if weather permits and you have a clean setup, you can sun-dry them again until completely crisp.
â±ïž 30-45 minutes - 6
Cool and Serve: Once crisp, remove the kilishi from the oven and let it cool completely on the wire rack. It will become even crispier as it cools. Once fully cooled, it's ready to be enjoyed as a snack.
â±ïž 1 hour
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- âFor the best results, use a very lean cut of beef and slice it as thinly as possible. Partially freezing the beef makes slicing much easier.
- âSun-drying is the traditional method and can yield excellent results if you have the right climate and a clean, safe outdoor space.
- âAdjust the amount of cayenne pepper to control the spiciness. For a milder version, use less pepper or a milder chili powder.
- âEnsure the kilishi is completely dry and crisp before storing. Any moisture can lead to spoilage.
- âProperly dried and stored kilishi can keep for several months in an airtight container at room temperature.
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- Extra Spicy: Increase the amount of cayenne pepper or add a pinch of chili flakes.
- With Chicken: Thinly sliced chicken breast can be used instead of beef, though cooking times may vary slightly.
- Different Spices: Experiment with other spices like smoked paprika, cumin, or black pepper in the paste.