Nigerian
Kilishi
Kilishi is a thin, sun-dried Northern Nigerian beef snack coated in a spicy groundnut and yaji paste. It should be chewy, smoky, nutty, and hot, with the beef sliced almost paper-thin.
Ingredients
- Beef rump or sirloin, thinly sliced500 g
- Ground peanuts (peanut paste or finely ground roasted peanuts)1/2 cup
- Hot red pepper, ground2 tbsp
- Ground ginger1 tsp
- Ground garlic1 tsp
- Paprika or ground dried red pepper1 tbsp
- Onion powder1 tsp
- Salt1 tsp
- Bouillon powder1 tsp
- Vegetable oil2 tbsp
- Water2 tbsp
Method
- Slice the beef very thinly against the grain and remove any excess fat.
- Lightly season the beef with half the salt and set aside for 15 to 20 minutes.
- Mix the ground peanuts, hot red pepper, ginger, garlic, paprika, onion powder, remaining salt, bouillon powder, oil, and water into a thick spicy paste.
- Coat the beef slices thoroughly with the spice paste and let them marinate for at least 30 minutes, or longer if possible.
- Arrange the beef on a rack or skewer and dry-roast or grill over medium heat until fully cooked, firm, and slightly crisp at the edges, turning once or twice.
- Brush with a little extra paste during cooking if desired, then slice and serve warm.
Common questions
Can I substitute the beef cuts for kilishi if I can’t get topside or silverside?
Yes. Use any very lean beef with little marbling, such as rump, eye of round, or sirloin tip. Avoid fatty cuts because the spice paste won’t cling well and the finished kilishi can turn greasy instead of crisp.
How long does kilishi take to make, including drying?
Plan for 1 to 2 days total. Mixing and coating take under an hour, but the beef needs several hours to overnight drying after marinating, plus slow sun-drying or low-heat drying until fully leathery and crisp.
What are the most common mistakes when making kilishi?
Cutting the beef too thick is the biggest mistake, because it won’t dry properly. Other problems are using too much paste, drying at too high a heat, or not drying long enough, which leaves the beef chewy and unsafe to store.
How should I store homemade kilishi?
Cool it completely, then store in an airtight container in a dry place for up to 1 week. For longer storage, refrigerate for 2 to 3 weeks or freeze for up to 2 months. Keep it away from moisture to stay crisp.
What should I serve with kilishi?
Serve kilishi as a snack on its own, or with sliced onions, cucumber, tomatoes, or roasted peanuts. It also works well with cold drinks, pap, or as part of a small party platter with other Nigerian snacks.