West African Kilishi Beef
Kilishi is a West African specialty from Nigeria and Niger where paper-thin sliced beef is coated with a rich peanut spice paste and dried in the sun or oven. The paste made from peanut puree, onions, chilis, and spices gives the meat a unique depth and texture. Kilishi is considered one of the most complex African meat specialties.
Ingredients(for 1 kg)
Instructions
Thinly slice and pre-dry meat
4-6 hoursSlightly freeze beef (preferably top round or silverside) then slice into 2-4 mm thin sheets. Lay on a wire rack and pre-dry in oven or smoker at 60 °C for 4-6 hours until the surface is dry but the meat is still pliable.
Applying the Kilishi paste
30 minutesStir all spices with the peanut puree and 20-30 ml water into a smooth paste. Coat the pre-dried meat slices completely and evenly with the paste – on both sides. Ensure no uncovered spots remain.
Final drying in smoker
8-12 hoursDry the coated slices in the smoker at 60-80 °C with acacia and hickory smoke for 8-12 hours. Ensure a core temperature of at least 72 °C. Kilishi is ready when it is crispy and firm but still slightly pliable.
Cooling and storage
1 hourAllow Kilishi to cool completely on a rack. Store in paper or breathable packaging – do not seal airtight, as residual moisture can promote mold. Shelf-stable at room temperature for up to 2 weeks.
Pro Tip
Briefly pre-dry the meat in the oven at 60 °C before coating with the paste so the paste adheres better and absorbs evenly.
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