Kilishi

Using a very sharp knife, slice the beef into extremely thin, wide sheets about two to three millimetres thick, cutting against the grain. The slices should be large and paper-thin. Partially freezing the meat for thirty minutes beforehand makes this precision slicing much easier.

Spread the thin beef slices on clean drying racks or screens and place in direct sunlight for four to six hours, or until the slices are partially dried and leathery but still slightly pliable. Alternatively, use a food dehydrator at 60C for four hours.

Prepare the kilishi sauce by mixing the groundnut paste with warm water until smooth, then adding cayenne pepper, ground ginger, garlic powder, onion powder, crushed Maggi cube, honey, and salt. The paste should be spreadable like thick paint.

Coat each partially dried meat strip generously with the spiced groundnut paste on both sides, using your hands to press the paste firmly into the surface. Every part of the meat should be covered with a visible layer of the fiery peanut coating.

Return the coated strips to the drying racks and dry again in the sun for another four to six hours until the paste coating is dry to the touch. The coating should feel firm and set, forming a protective spiced crust around the dried beef.

Toast the dried, coated kilishi strips over very low charcoal heat or in an oven at 100C for ten minutes, turning once. This final toasting step caramelizes the peanut coating slightly and develops the deep, smoky flavour that characterizes authentic kilishi.

Allow the kilishi to cool completely before storing in an airtight container. It keeps at room temperature for weeks. To eat, tear or cut into pieces and enjoy as a high-protein snack. This Nigerien delicacy is prized across the Sahel region of West Africa.