Entree: Nigeria – Kanuri Northeast – Kilishi (Thinly sliced, spiced and sun- or oven-dried grilled beef jerky coated with a peanut-spice paste)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 min

Additional 6 hrs

Total 6 hrs 30 min

Ingredients

- 2 lb (900 g) lean beef (flank or top round), trimmed and sliced very thin across the grain, usable weight approx. 2 lb (900 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) peanut oil
- 1 cup (140 g) roasted peanuts, finely ground
- 2 tbsp (14 g) ground red chili powder or cayenne (adjust to taste)
- 1 tbsp (6 g) ground ginger
- 1 tbsp (8 g) rice flour (or fine chickpea flour) for binding
- 2 cloves garlic, minced (6 g)
- 1 tsp (2 g) ground black pepper
- 1 tsp (4 g) brown sugar
- 1 tbsp (15 ml) lemon juice
- Bamboo skewers or toothpicks for drying/grilling (if using)

Instructions

1. Pat beef slices dry and season with 1 tsp salt. Arrange slices in a single layer on racks and refrigerate uncovered for 1–2 hours to firm and dry slightly.
2. In a bowl combine ground peanuts, chili powder, ground ginger, rice flour, minced garlic, black pepper, brown sugar, and remaining salt; mix thoroughly.
3. Stir peanut oil and lemon juice into the dry spice mix to form a spreadable paste (labu). The paste should be thick enough to adhere to the meat.
4. Coat each beef slice evenly with a thin layer of the peanut-spice paste (both sides). Thread coated slices on skewers or lay flat on racks.
5. Dry the coated beef either by:
   - Sun/air-drying: place in direct sun or a well-ventilated warm area for 6–12 hours until tacky and slightly dehydrated, or
   - Oven method: place slices on a wire rack over a baking sheet and dry at 170°F (75°C) for 3–4 hours until mostly dry but still pliable.
6. Finish by grilling: preheat a grill, broiler, or stovetop grill pan to high. Quickly grill each side 30–60 seconds to develop smoky char and crisp edges without overcooking; the interior should remain chewy but not raw.
7. Cool slightly, then break or cut into bite-sized strips. Store in an airtight container; kilishi can keep several days at room temperature or longer refrigerated.