Entree: Nigeria – Fulani Pastoral – Kilishi (Thin sun-dried spiced beef strips served as a savory Nigerian jerky)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 3 hrs

Total 3 hrs 45 min

Ingredients

- 1.5 lb (680 g) beef top round, very thinly sliced across the grain
- 1 tsp (5 g) kosher salt
- 1 tsp (5 g) chicken or beef bouillon powder
- 1 tbsp (12 g) brown sugar
- 3/4 cup (90 g) roasted peanuts, finely ground
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) fresh ginger paste or finely grated ginger
- 1 tbsp (15 g) garlic paste or finely minced garlic
- 2 tsp (4 g) ground red chili or cayenne pepper, adjust to taste
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (0.5 g) ground cloves (optional)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) water, as needed to make a spreadable paste

Instructions

1. Combine salt, bouillon, brown sugar, ginger paste, garlic paste, and lemon juice in a bowl; add the thin beef slices and toss to coat evenly. Marinate covered in the refrigerator for 2–4 hours or overnight for deeper flavor.
2. Meanwhile, mix the ground roasted peanuts, vegetable oil, ground red chili, ground coriander, black pepper, and cloves if using; add 2 tbsp water to form a thick, spreadable paste (kilishi coating).
3. Remove beef from the marinade and pat slices lightly to remove excess moisture. Arrange slices on a wire rack over a baking sheet in a single layer.
4. Dry the beef in a low oven at 200°F (95°C) for 2–3 hours, turning once, until the slices are firm and slightly dehydrated. (If you have a dehydrator, use according to manufacturer instructions.)
5. Brush both sides of each semi-dried slice lightly with the peanut-spice paste, then place under a hot broiler or on a very hot grill for 1–2 minutes per side until the coating is toasted and slightly crisp but the meat is not overcooked.
6. Cool on a rack to room temperature so the coating sets; break into strips and serve. Store in an airtight container in a cool dry place for several days.