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.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 6 method steps from beginning to end.
- Measure and arrange all 9 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
Traditionally, kilishi is sun-dried before roasting. The oven method provides a hygienic and faster alternative.
For even drying, use a wire rack placed over a baking tray.
Adjust spice levels by reducing or increasing cayenne and suya spice.
Store in an airtight container for up to 1 week; refrigerate for longer shelf life.
You can substitute beef with goat or chicken for different flavors.
If available, ground roasted peanuts can be added to the spice mix for a richer, authentic taste.
Adapted from the source recipe's notes.Method
- 01
Rub salt on both sides of the beef slices and let sit for 10 minutes.
- 02
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.
- 03
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.
- 04
Rub the marinade onto the partially baked meat slices, coating them well.
- 05
Return the slices to the oven and bake for another 10–15 minutes, flipping occasionally until fully dry and slightly crispy.
- 06
Remove from the oven and let cool before serving or storing.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Abubakar M. Ahmad; view original image record .
More from International
InternationalAadun (Nigerian Corn Flour with Palm Oil)
Cuisine of Nigeria Aadun is a snack common amongst Yoruba-speaking people of Nigeria. There are two types of aadun: one made from pure corn flour and one made from corn flour mixed with palm oil and salt. This recipe is for the latter. The Kogi people add ground beans to modify the taste.
InternationalAcorn Crusted Salmon
You can use any type of salmon for this dish. Typical seasons are June/July for Sockeye Salmon, July-November for Coho Salmon, and August/September for Chinook Salmon.
InternationalAdobo Chicken (Philippine)
Cuisine of the Philippines Adobo chicken is the most indigenous in the Philippines. It has evolved over the centuries to prepare foods that won't spoil easily in a tropical climate. The vinegar gives it a tangy taste and acts as a preservative. Each region has its own version, but pork and/or chicken are most commonly used. The steps below are the traditiona
InternationalÆbleskiver (Danish Spherical Pancakes)
Æbleskiver or ebleskiver (literally "apple slices") are traditional Danish cakes, somewhat similar in texture to American pancakes. Æbleskiver are cooked in a special æbleskive pan, a cast-iron pan with several hemispherical indentations in the bottom of the pan.