Appetizer

Kilishi

Name: Kilishi
Total time: 8h
Yield: 6 servings
Cuisine: Nigeria
Ingredients: 1 kg lean beef, sliced paper thin; 1.5 cups roasted peanut powder; 2 tbsp ground ginger, 2 tbsp paprika; 2 tbsp cayenne (to taste); 2 tbsp garlic powder, 1 tbsp ground cloves; 2 stock cubes, 1 tbsp salt, 2 tbsp honey or sugar; Warm water to make a thick paste

Northern Nigeria's spiced beef jerky — paper-thin beef sun-cured, coated in peanut-yaji paste and roasted to smoky, fiery sweetness.

8h 6 servings Medium

Ingredients

• 1 kg lean beef, sliced paper thin
• 1.5 cups roasted peanut powder
• 2 tbsp ground ginger, 2 tbsp paprika
• 2 tbsp cayenne (to taste)
• 2 tbsp garlic powder, 1 tbsp ground cloves
• 2 stock cubes, 1 tbsp salt, 2 tbsp honey or sugar
• Warm water to make a thick paste

Method

Step 1 of 425%

Lay beef slices on racks, sun-dry or oven-dry at 70°C for 3-4 hours until leathery but flexible.

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1
Lay beef slices on racks, sun-dry or oven-dry at 70°C for 3-4 hours until leathery but flexible.
2
Mix peanut powder, spices and seasonings with warm water and honey to a thick paste.
3
Coat each beef sheet generously on both sides with the paste.
4
Roast at 150°C or over low charcoal 25-30 minutes until dark, fragrant and crisp at edges. Cool and store airtight.