📝 About This Recipe
Hailing from the Hausa people of Northern Nigeria, Kilishi is a world-renowned delicacy that transforms lean beef into a thin, spicy, and nutty jerky. Unlike Western jerky, it is coated in a rich 'Labu' paste made from groundnuts (peanuts) and a blend of aromatic spices like ginger, cloves, and cayenne. This Halal staple is traditionally sun-dried and then flame-grilled to achieve its signature smoky, melt-in-your-mouth crunch and complex flavor profile.
🥗 Ingredients
The Meat
- 1 kg Beef Topside or Silverside (trimmed of all fat and sliced paper-thin)
The Labu (Spice Paste)
- 2 cups Roasted Groundnuts (Peanuts) (finely ground into a powder)
- 2 tablespoons Ginger Powder (provides the signature zing)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Ground Cloves (essential for authentic aroma)
- 2-3 tablespoons Cayenne Pepper (adjust based on heat preference)
- 1 tablespoon Smoked Paprika (for color and depth)
- 2 tablespoons Halal Beef Bouillon Powder (adds savory umami)
- 1 teaspoon Salt
- 1 tablespoon Honey (to balance the spice)
- 1.5 cups Water (room temperature)
For Finishing
- 2 tablespoons Vegetable Oil (for light brushing before grilling)
👨🍳 Instructions
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1
Place the beef in the freezer for about 30-45 minutes until firm but not frozen solid; this makes slicing it paper-thin much easier.
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2
Using a very sharp knife, slice the beef across the grain into translucent sheets, approximately 1-2mm thick. The thinner the slices, the better the final texture.
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3
Pat each slice of meat thoroughly dry with paper towels to remove excess moisture, which helps the spice paste adhere better.
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4
In a large mixing bowl, combine the groundnut powder, ginger, garlic, onion powder, cloves, cayenne, paprika, bouillon, and salt.
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5
Whisk in the honey and gradually add water, stirring constantly until the mixture becomes a smooth, slightly thick paste with the consistency of pancake batter.
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6
Dip each beef slice into the paste, ensuring it is completely submerged and coated evenly on both sides.
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7
Arrange the coated beef slices on wire cooling racks set over baking sheets. Ensure the slices are flat and not overlapping.
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8
Preheat your oven to its lowest possible setting (usually 50-60°C or 130°F). Place the trays in the oven with the door slightly ajar to allow moisture to escape.
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9
Dehydrate the meat for 3 to 5 hours. The meat is ready for the next stage when it feels dry to the touch and has darkened significantly, but is still somewhat flexible.
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10
Remove the meat from the oven and preheat a grill or a heavy-duty griddle pan to medium-high heat.
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11
Lightly brush the dried slices with a tiny bit of vegetable oil and grill for 1-2 minutes per side until the spices begin to sizzle and the meat becomes fragrant and slightly charred.
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12
Remove from the heat and let the Kilishi cool completely on a wire rack. It will become crisp and brittle as it cools, achieving the perfect jerky texture.
💡 Chef's Tips
Always use the leanest cut of beef available, as fat does not dry well and can cause the jerky to spoil quickly. If you can find 'Kuli-Kuli' (Hausa peanut cake) powder, use it instead of groundnuts for a more traditional and intense flavor. Ensure your drying area or oven is well-ventilated; without airflow, the meat will steam rather than dehydrate. Store your finished Kilishi in a brown paper bag or an airtight container in a cool, dry place to maintain its crunch for up to two weeks. Be careful during the final grilling stage; because the meat is so thin, it can go from perfectly charred to burnt in seconds.
🍽️ Serving Suggestions
Serve as a high-protein snack alongside a cold glass of Zobo (Hibiscus tea) for a classic Nigerian experience. Pair with extra 'Yaji' (Suya spice) on the side for those who want an extra spicy kick. Serve with fresh slices of red onion and cool cucumber to balance the heat and nutty richness. Crumble the Kilishi over a bowl of Jollof rice or a fresh green salad to add a smoky, crunchy element. Enjoy as a traditional appetizer during Eid celebrations or family gatherings.