Kilishi (Nigerian Beef Jerky)
Serves 10 pieces Difficulty 1/5 Ingredients 9 Steps 6
Kilishi is a spicy, thinly sliced beef jerky popular in northern Nigeria. It is made by marinating meat in a spiced peanut-based paste and then drying it. Traditionally sun-dried, modern versions are often oven-baked for convenience.
Ingredients
- 250–300 g beef, trimmed of fat and sliced very thin
- ¼ tsp salt
- 1 small piece (about 1 inch) fresh ginger
- 3 cloves garlic
- 1 stock cube
- 1 tsp ground cloves
- 2–3 tbsp water (as needed)
- 1 tsp dried cayenne pepper seeds
- 1 tsp suya spice
Steps
- Rub salt on both sides of beef slices. Sit 10 minutes.
- Lay slices flat on baking sheet. Bake in preheated oven at 250°C (482°F) 15 minutes, turning every 5 minutes.
- Pound or blend ginger and garlic into paste. Mix paste with stock cube, cloves, cayenne seeds, suya spice and a few tablespoons water into marinade.
- Rub marinade onto partially baked slices. Coat well.
- Return to oven. Bake 10–15 minutes more, flipping occasionally, until fully dry and slightly crispy.
- Remove. Cool before serving or storing.
Notes from the original
- Traditionally, kilishi is sun-dried before roasting. The oven method provides a hygienic and faster alternative.
- For even drying, use a wire rack placed over a baking tray.
- Adjust spice levels by reducing or increasing cayenne and suya spice.
- Store in an airtight container for up to 1 week; refrigerate for longer shelf life.
- You can substitute beef with goat or chicken for different flavors.
- If available, ground roasted peanuts can be added to the spice mix for a richer, authentic taste.
Source. Adapted from “Cookbook:Kilishi (Nigerian Beef Jerky)” by Wikibooks contributors, revision of 2025-06-19, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. "Kilishi".JPG by Abubakar M. Ahmad, CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.