🇳🇬 Nigerian Cuisine

Kilishi

Spiced Dried Beef

Prep Time 2 days (including drying)
Servings 8
Difficulty Hard
Calories 234 kcal

Paper-thin sheets of beef coated in a fiery groundnut and spice paste, sun-dried to a crispy, intensely flavoured jerky.

Ingredients

Instructions

  1. 1 Slice beef into very thin, wide sheets (about 2mm thick). This requires a very sharp knife and partially frozen beef.
  2. 2 Spread slices on a drying rack and sun-dry for 4-6 hours or dehydrate until leathery.
  3. 3 Mix groundnut paste with all spices, crushed bouillon, salt, and enough water to make a spreadable paste.
  4. 4 Coat each dried beef slice thoroughly with the spice paste on both sides.
  5. 5 Sun-dry the coated slices again for 3-4 hours until the paste is set.
  6. 6 Grill briefly over low heat or toast in the oven at 150°C for 10 minutes until crispy. Store in airtight containers.

Did You Know?

Kilishi is sometimes called "Nigerian biltong" — but Hausa traders were making it centuries before the South African version existed.