Kilishi (Spiced Sun-Dried Beef)
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The Tale of Kilishi (Spiced Sun-Dried Beef)
Kilishi, spiced sun-dried beef jerky, is associated with the Hausa people of the Sahel spanning Niger and northern Nigeria, historically valued for preserving meat without refrigeration in a hot, arid climate. It's traditionally pounded thin, coated in spiced peanut paste, and dried in the sun.
Ingredients
Scale:· 6 servings
- 1.5 kg beef top round, sliced paper-thin
- 1 cup peanut butter (unsweetened, thinned with water)
- 3 tablespoons ground dried chili (or cayenne)
- 2 tablespoons ground ginger
- 1 tablespoon ground cloves
- 4 cloves garlic, crushed
- 2 cubes seasoning (maggi/bouillon), crushed
- 1 tablespoon salt
- 1 tablespoon vegetable oil for finishing
Instructions
- 1Lay the thin beef slices flat on drying racks and set in the sun or a very low oven (60C) until firm but still pliable, about 3-4 hours.
- 2Whisk the peanut butter with warm water until it forms a spreadable, thin paste.
- 3Stir the chili, ginger, cloves, garlic, crushed bouillon, and salt into the peanut paste to make the marinade.
- 4Brush the marinade thickly over both sides of each dried beef slice.
- 5Return the coated slices to the racks and dry again in the sun or low oven for another 1-2 hours until the coating sets.
- 6Just before serving, grill the kilishi briefly over hot coals or under a broiler for 2-3 minutes per side to char lightly and warm through.
- 7Brush with a little oil, slice into strips, and serve as a snack or with tuwo.
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