Kilishi – West African Spiced Dried Meat

Name: Kilishi – Westafrikanisches Gewürztrockenfleisch
Total time: 12 h
Ingredients: 20 g Grobes Salz; 80 g Erdnusspaste (ungesüßt); 5 g Ingwerpulver; 4 g Cayennepfeffer; 5 g Zwiebelpulver; 10 ml Maggi-Würze oder Sojasauce; 3 g Knoblauchpulver

Kilishi – West African Spiced Dried Meat

MarinadeBeefCold SmokingMedium12-24 hrs50-60 °CAcacia

Kilishi is a West African dried meat (especially from Nigeria and Niger), sliced paper-thin, coated with an aromatic peanut-spice paste, and dried. The combination of spices, peanut paste and drying gives Kilishi its distinctive savory flavor. Traditionally sun-dried; here the drying is done in a smoker at low temperature.

Ingredients(for 1 kg)

Coarse salt20 g

Unsweetened peanut paste80 g

Ground ginger5 g

Cayenne pepper4 g

Onion powder5 g

Maggi seasoning or soy sauce10 ml

Garlic powder3 g

Instructions

Meat Preparation

2 hours (including freezing)

Trim beef rump or top round of fat and sinew. Place in the freezer for 2 hours until slightly firm. Then slice into 2–3 mm thin sheets using a sharp knife or slicer.

Prepare & Apply Marinade

15 minutes

Mix peanut paste with salt, ginger, cayenne, onion powder, garlic powder and Maggi seasoning into a spreadable paste. Apply the paste evenly and thinly to both sides of each meat slice.

Drying in Smoker

6–10 hours

Spread coated meat slices on racks in the smoker at 50–60 °C. Lightly smoke with acacia wood for 1–2 hours. Then continue drying without smoke until slices are completely dry, crispy, and reduced to about 40% of their original weight.

Pro Tip

Briefly freezing the meat before slicing makes it much easier to cut evenly thin – 2 hours in the freezer is ideal.

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