Entree: Niger – Kilishi (Spiced, sun- or oven-dried West African beef jerky coated with a ground-peanut and chili paste)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 6 hrs

Additional 4 hrs

Total 10 hrs

Ingredients

- 2 lb (907 g) beef top round, trimmed and thinly sliced across the grain, about 1/8 in (3 mm) thick
- 2 tsp (10 g) kosher salt
- 1 tsp (4 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) honey or sugar
- 1 cup (240 ml) roasted unsalted peanuts, finely ground (about 130 g)
- 2 tbsp (30 g) ground chili powder or yaji-style chili blend
- 1 tsp (5 g) ground coriander
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) cayenne pepper (optional, for extra heat)
- 1 tsp (5 g) bouillon powder or 1 tsp (5 g) instant beef bouillon
- 1 tbsp (15 ml) peanut oil or additional vegetable oil for brushing

Instructions

1. Pat the beef slices dry with paper towels and arrange in a single layer on a tray. Sprinkle 1 tsp (5 g) of the salt and 1/2 tsp (2 g) black pepper over the slices.
2. In a bowl, whisk together vegetable oil, garlic, ginger, lemon juice, honey, and the remaining 1 tsp (5 g) salt and 1/2 tsp (2 g) black pepper to make a thin marinade. Toss the beef slices in the marinade to coat evenly. Cover and refrigerate 2–4 hours or overnight for best flavor.
3. Meanwhile, make the kilishi paste: in a bowl combine ground peanuts, chili powder, ground coriander, paprika, cayenne (if using), and bouillon powder. Stir until evenly blended.
4. Preheat oven to the lowest setting (about 175°F–200°F / 80°C–95°C) or set a food dehydrator to 145°F–155°F (63°C–68°C). Line baking sheets with parchment and place a wire rack on each sheet.
5. Remove marinated beef from fridge and lightly press each slice into the peanut-chili mixture so both sides are coated with a thin crust. Shake off excess paste and arrange slices on the wire racks in a single layer.
6. Dry the coated beef in the oven or dehydrator until firm and dry but still slightly pliable, about 3–6 hours depending on thickness, oven temperature, and humidity. Rotate racks for even drying. Kilishi should be dry on the surface and chewy inside.
7. For a lightly charred finish, brush each dried slice with 1 tbsp (15 ml) peanut oil and briefly broil 1–2 minutes per side or torch lightly to toast the peanut crust—watch carefully to avoid burning.
8. Cool completely on racks. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.