Entree: Nigeria – Hausa-Fulani North – Kilishi (Thin, spiced sun-dried beef jerky coated in a seasoned ground-peanut and chili paste)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 4 hrs

Additional 24 hrs

Total 24 hrs

Ingredients

- 2 lb (900 g) beef top round, thinly sliced across the grain (about 1/8–1/4 inch / 3–6 mm)
- 1 tsp (5 g) kosher salt
- 1 cup (120 g) roasted peanuts, finely ground to a powder
- 3 tbsp (45 ml) peanut oil or vegetable oil
- 2 tbsp (15 g) ground cayenne or red chili powder (adjust to taste)
- 1 tbsp (8 g) ground ginger
- 1 tbsp (8 g) garlic powder
- 1 tbsp (8 g) onion powder
- 1 tsp (5 g) black pepper, freshly ground
- 1 tbsp (12 g) granulated sugar
- 1 tbsp (15 ml) tamarind paste (optional, for tang)
- 1 tsp (5 g) bouillon powder or seasoning cube, crushed (optional, for depth)
- Bamboo skewers or a wire rack for drying

Instructions

1. Pat the beef slices dry, sprinkle with 1 tsp (5 g) kosher salt, and let rest 30 minutes in the refrigerator to draw out a little moisture; pat dry again.
2. In a bowl combine ground roasted peanuts, peanut oil, cayenne, ground ginger, garlic powder, onion powder, black pepper, sugar, tamarind paste (if using), and bouillon powder to form a thick paste; add a little water (1–2 tsp / 5–10 ml) if needed to achieve a spreadable consistency.
3. Working with one slice at a time, spread a thin even layer of the peanut-spice paste on one side of each beef slice; arrange pasted slices on a wire rack (paste side up) or thread onto bamboo skewers with space between pieces.
4. Traditional sun method: place racks in direct sun on a fly-proofed tray for 1–3 days, turning once, until dry and chewy. Oven method: preheat oven to 175°F (80°C) and place racks on baking sheets; dry for 3–6 hours, turning once, until meat is dry but still slightly pliable.
5. Once dry, let cool completely, then break into strips or chunks. Store in an airtight container at room temperature for short term or refrigerate for longer storage.