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
- 250–300 g beef, trimmed of fat and sliced very thin
- ¼ tsp salt
- 1 small piece (about 1 inch) fresh ginger
- 3 cloves garlic
- 1 stock cube
- 1 tsp ground cloves
- 2–3 tbsp water (as needed)
- 1 tsp dried cayenne pepper seeds
- 1 tsp suya spice
Instructions
- 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.