Nigeria / Bread
Kilishi (Nigerian Beef Jerky)
Kilishi is a spicy, thinly sliced beef jerky popular in northern Nigeria. It is made by marinating meat in a spiced peanut-based paste and then drying it. Traditionally sun-dried, modern versions are often oven-baked for convenience.
Ingredients
- beef, trimmed of fat and sliced very thin250–300 g
- salt1/4 tsp
- ginger, fresh; about 1 inch1 piece
- garlic3 clove
- stock cube1 cube
- ground clove1 tsp
- water, as needed2–3 tbsp
- cayenne pepper seeds, dried1 tsp
- suya spice1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Rub salt on both sides of the beef slices and let sit for 10 minutes.
Lay the slices flat on a baking sheet. Bake in a preheated oven at 250°C (482°F) for 15 minutes, turning every 5 minutes.
Pound or blend the ginger and garlic into a paste. In a bowl, mix the paste with the stock cube, cloves, cayenne seeds, suya spice, and a few tablespoons of water to form a marinade.
Rub the marinade onto the partially baked meat slices, coating them well.
Return the slices to the oven and bake for another 10–15 minutes, flipping occasionally until fully dry and slightly crispy.
Remove from the oven and let cool before serving or storing.
