Kilishi is called the Nigerian Beef Jerky. It is most popular in Northern Nigeria, originating from the Hausas. Usually, after preparation, it is left out in the heated sun to dry. But, now you can make it easily at home.
So, Kilishi is a dry type of Suya made from beef (cow), sheep or goat meat. Here is how to make Kilishi.
INGREDIENTS (Serving size – 1 thin wafer slice of Kilishi):
– 1 thin wafer pieces of meat (beef or goat)
– 1 teaspoon cloves
– 3 cloves of garlic from the bulb
– a small piece of ginger
– 1 small stock cube
– ¼ teaspoon salt
– 1 teaspoon cayenne pepper seeds
– 1 tablespoon suya spice
- Grind the cloves with a dry mill.
- Pound the ginger and garlic and pour them in a bowl.
- Add the cloves into the ginger and garlic
- Then add some water and gently stir
- Add your stock cubes and sift through with a sieve.
- Add the cayenne pepper seeds and the suya spice.
- Stir thoroughly and set it aside.
- First of all, place a baking sheet in your oven and lay the pieces of beef flat on it.
- Bake in a preheated oven at 250°F for 15 minutes.
- Flip the pieces of meat after every 5 minutes.
- While that is drying up, prepare the seasoning and spices.
- After 15 minutes, take the beef out of the oven and rub the kilishi paste on them.
- Place them back in the oven for 10-15 minutes.
- Don’t forget to turn them from time to time.
Check out the video below by All Nigerian Recipes with a step by step instruction.
Notes: You can prepare the paste while you wait for the Kilishi to dry; that is after step four on “directions”
Did you know Kilishi can be kept for months without much change to its taste? Enjoy!