Kilishi is a spicy beef jerky originated from northern Nigeria. It is similar to suya but the preparation and texture are not the same.

Traditionally, Kilishi is dried under the sun's intense heat for about 3 days. They simply dry the fillets of beef in the sun for 2 days then soak them in the Kilishi spice solution and spread in the sun (on flat rafia baskets) till it dries.

But here's how to make it under an hour in your kitchen.

Ingredients
• 10 pieces wafer-thin beef
• 1 tablespoon suya spice
• 3 cloves of garlic
• 1 teaspoon cloves (Kanafuru)
• A small piece of ginger
• 1 small stock cube
• ¼ teaspoon salt
• 1 teaspoon dry cayenne pepper seeds

Notes
1. The beef you will use for Kilishi should be cut from the reddest part of the beef with no fat at all.

2. Cut the beef as thin as possible. It is usually as thin as 3mm.

3. Be careful when adding salt else the Kilishi will be over-seasoned when done.

4. You only need a small quantity of salt. You may not even need it if you do not eat a lot of salt.

5. You get the dry cayenne pepper seeds by removing the red part of the pepper.

Directions
• Grind the cloves with a dry mill and set aside. Peel the garlic and ginger and grind into a smooth paste.

• Add the ground cloves and crushed stock cubes to the garlic and ginger paste. Add some water, stir and sieve to get an extract of these spices and seasoning.

• Add the suya spice and cayenne pepper seeds to the solution, stir and set aside.

• Cut the beef into very thin fillets if it has not been done for you by the butchers. Cut off all traces of fat from the beef.

• Set your oven to 250°C (475F) or Gas Mark 9 to preheat. If your oven temperature settings are not up to these, use the highest possible setting but this means that your own drying times will change.

• If your oven has a fan, turn it on as well because it helps dry the beef faster. Sprinkle a tiny quantity of salt on the fillets of beef and spread them around. You only need a tiny quantity and you can skip salt altogether.

• Line your oven tray with a baking sheet and lay the pieces of beef flat on it.
Put the tray of beef into the oven and bake for 15 minutes.

• Flip the beef every 5 minutes for even drying. After 15 minutes, bring out the beef from the oven and brush the Kilishi all over them, making sure that both sides of the beef are well covered.

• Some grill it after soaking in the Kilishi solution. Put them back in the oven and bake for additional 10 to 15 minutes. Flip them from time to time and this time, keep a very good eye on it else it will become bone dry.

• You want it dry and chewy not crunchy. Please note that the Kilishi will become drier when it has cooled down completely so bear this in mind when deciding the time to bring it out of the oven.

• Serve Kilishi with a chilled drink. Enjoy!

Source: http://www.versatileblog.com.ng/2018/01/kilishi-nigerian-beef-jerky.html

cc; lalasticlala, Mynd44, Ddominique, Obinoscopy, MissyB3

What should be beef jerky?

Delicious) can it be different?)

It’s no secret that the key to making great jerky is using high-quality meat. My father is a farmer so he can distinguish good quality meat from a bad one. He advise me when I am choosing the beef jerky in the supermarket to look first thing on the expiration date to ensure that you get the best quality meat. He also said the beef products should be a nice, deep shade of red and smell not too much when opened from the packaging. Any meat with dark spots or bad smells are not good enough to buy them. To be sure in your choice and make beef jerky test to read more about all the steps please check the link.

https://www.youtube.com/watch?v=jZJA5Cg3jYw

Here’s a video[b]yesss [/b] on Kilishi is made in the north

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