📝 About This Recipe
Originating from the Northern regions of Nigeria, Kilishi is a world-class delicacy that elevates beef jerky to an art form. Unlike Western jerky, it is characterized by a double-drying process and a rich, spicy coating of 'Labu'—a complex peanut-based paste infused with ginger, garlic, and onions. This recipe delivers a smoky, nutty, and fiery snack that is thin enough to snap but rich enough to melt on the tongue.
🥗 Ingredients
The Meat
- 1 kg Beef (Topside or Eye of Round) (trimmed of all visible fat and sliced paper-thin)
The Labu (Spice Paste)
- 1.5 cups Roasted Peanut Flour (Kuli-Kuli powder) (finely ground and sifted)
- 2 tablespoons Ginger Powder (for a sharp, warm kick)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1-2 tablespoons Cayenne Pepper (Dry Shombo) (adjust to heat preference)
- 2 tablespoons Suya Spice (Yaji) (authentic Nigerian blend)
- 3 pieces Bouillon Cubes (crushed into fine powder)
- 1 teaspoon Salt (to taste)
- 1.5 cups Water (room temperature; added gradually)
- 2 tablespoons Vegetable Oil (for a glossy finish)
- 1 teaspoon Honey or Brown Sugar (optional, to balance the heat)
👨🍳 Instructions
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1
Begin by partially freezing the beef for 1-2 hours; this makes it much easier to achieve the paper-thin slices (about 1-2mm) required for authentic Kilishi.
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2
Using a very sharp knife, slice the beef against the grain into wide, extremely thin sheets. Ensure all fat is trimmed off, as fat prevents the meat from drying properly and can cause spoilage.
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3
Lay the meat strips flat on a wire cooling rack placed over a baking sheet. In a traditional setting, this is done on large raffia mats under the hot sun, but we will use an oven set to its lowest possible temperature (around 50-60°C or 130-140°F).
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4
Dehydrate the meat in the oven for 3-5 hours, leaving the oven door slightly ajar to allow moisture to escape. The meat should be dry to the touch and somewhat stiff, but not yet brittle.
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5
While the meat dries, prepare the Labu paste. In a large mixing bowl, combine the peanut flour, ginger, garlic, onion powder, cayenne, Suya spice, crushed bouillon, and salt.
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6
Gradually whisk in the water and vegetable oil until the mixture reaches a consistency similar to light pancake batter. It should be thin enough to coat the meat but thick enough to cling to it.
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7
Once the first stage of drying is complete, remove the meat from the oven. Dip each piece of dried meat into the Labu paste, ensuring it is thoroughly submerged and coated on both sides.
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8
Place the coated meat strips back onto the wire racks. Let them sit for 20-30 minutes at room temperature to allow the spices to penetrate the fibers.
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9
Return the racks to the oven (or a smoker for better flavor) at 100°C (212°F). Bake for another 15-20 minutes to cook the peanut paste.
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10
For the final authentic touch, increase the heat or use a kitchen torch/grill for 2-3 minutes per side until the edges are slightly charred and the oil in the paste begins to sizzle.
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11
Remove from the oven and let the Kilishi cool completely on the racks. It will become crispier as it cools.
💡 Chef's Tips
Always slice the meat against the grain to ensure the jerky is easy to bite through. If you cannot find peanut flour, grind roasted unsalted peanuts and squeeze them in a muslin cloth to remove excess oil before using. Ensure the meat is 'bone dry' during the first stage; any remaining moisture will prevent the spice paste from adhering properly. Store the finished Kilishi in a brown paper bag or a breathable container; airtight plastic can cause it to lose its signature crunch. If using a smoker, use fruitwoods like apple or cherry for a subtle sweetness that complements the peanut flavor.
🍽️ Serving Suggestions
Serve as a premium snack alongside a cold bottle of Maltina or a fizzy ginger ale. Pair with extra Yaji (Suya spice) and sliced red onions for a classic Northern Nigerian experience. Roughly chop and toss into a salad for a smoky, protein-packed crunch. Enjoy with a side of soaked Garri (cassava flakes) for a traditional and refreshing light meal. Serve on a wooden board with fresh tomatoes and cucumber slices to balance the heat.