Ingredients


1 small stock dice
¼ teaspoon salt
1 teaspoon dry cayenne pepper seeds

10 pieces wafer-skinny red meat
1 tablespoon suya spice (suya pepper)
three cloves of garlic
1 teaspoon cloves (Kanafuru)
A small piece of ginger

Notes
The beef you will use for Kilishi must be cut from the reddest part of the pork and not using a fat in any respect.
Cut the pork as skinny as possible. It is generally as thin as 3mm. The Mai Kilishis have the sharpest knife inside the international. Their capacity to reduce a huge blanket of beef so thinly is a ability that can not be rivalled.
Where I live, the butchers have an equipment for cutting beef into very skinny fillets. Unfortunately, they can not get a large blanket of pork so I manipulate the small pieces the size of my palm.
You can purchase the suya spice (suya pepper) in African food stores, you could additionally make yours. Visit How to make Nigerian Suya Spice for details.
By 3 cloves of garlic I suggest 3 small portions of garlic you get while you split a bulb of garlic.
Cloves is a spice that gives the Kilishi a unique flavour.
I used fresh ginger however you could use dry floor ones as an alternative.
You only need a small amount of salt. You may not even want it in case you do not eat a number of salt. Be careful when adding salt else the Kilishi may be over-pro whilst finished.
You get the dry cayenne pepper seeds through removing the crimson part of the pepper.

Prepare the Kilishi Spice Solution
Grind the cloves with a dry mill and set apart.
Peel the garlic and ginger and pound/grind into a smooth paste.
Add the floor cloves and crushed stock cubes to the garlic and ginger paste.
And a few 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.

Directions below!

http://nigerianrecipes.net/how-to-make-kilishi/

Good thread.

Thanks for sharing OP.