Entree: Nigeria – Middle Belt – Kilishi (Thinly sliced, spicy air-dried beef seasoned with ground peanuts and regional aromatics)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 0 min

Additional 4 hrs

Total 4 hrs 45 min

Ingredients

- 2 lb (900 g) lean beef, thinly sliced across the grain into 1/8–1/4-inch (3–6 mm) strips
- 1/2 cup (60 g) roasted peanuts, finely ground
- 1/3 cup (80 g) smooth peanut butter
- 3 tbsp (45 ml) peanut oil or groundnut oil
- 2 tbsp (30 ml) honey or palm syrup
- 2 tbsp (16 g) smoked paprika
- 1 tbsp (8 g) ground ginger
- 1 tbsp (9 g) onion powder
- 1 tbsp (9 g) ground red pepper or cayenne (adjust to heat preference)
- 1 tsp (5 g) bouillon powder or 1 crushed Maggi cube
- 1 tsp (6 g) kosher salt
- 2 cloves garlic, minced
- 1/2 tsp (1 g) ground cloves (optional, for warm aroma)
- 1 tbsp (15 ml) lemon juice (to brighten)
- Oil for brushing or a few additional tbsp (optional) for drying rack

Instructions

1. Prepare the beef: pat slices very dry with paper towels. If slices are too thick, halve them lengthwise so they are uniformly thin.
2. Make the spice paste: in a bowl combine ground roasted peanuts, peanut butter, peanut oil, honey, smoked paprika, ground ginger, onion powder, ground red pepper, bouillon powder, salt, minced garlic, ground cloves, and lemon juice. Stir to form a spreadable paste; add a little warm water (1–2 tbsp / 15–30 ml) if needed.
3. Coat the meat: spread a thin even layer of the peanut-spice paste onto each beef strip, pressing so the paste adheres well. Place coated strips on a wire rack set over a baking sheet, leaving space between pieces.
4. Dry the meat: oven method — preheat oven to its lowest setting (ideally 175°F / 80°C). Place racks in the oven and prop the door slightly open with a wooden spoon to allow moisture to escape. Dry for 3–5 hours, turning once halfway, until pieces are dry but still slightly pliable. Alternatively use a food dehydrator at 145°F (63°C) for 6–8 hours.
5. Finish for flavor: optionally briefly grill or broil the dried pieces 30–60 seconds per side to get light charring and deepen the aroma. Let cool to room temperature.
6. Store or serve: keep in an airtight container; kilishi can be eaten at room temperature, torn into strips, or added to stews for flavoring.