KILISHI: NIGERIAN JERKY BEEF SNACK
Kilishi is a dried beef snack ( a form of jerky (suya) meat) that originated from North Nigeria (Hausaland). The wafer thin sheets of lean meat is sun-dried then coated with spices (labu, pepper soup spices,honey etc) which are left to dry before being slow roasted on a wire mesh over glowing charcoal. The preserved meat can be kept for upto 6 months. Although the meat is traditional sun dried, you can 'somewhat' replicate the dish oven drying it in the comfort of your own home!
More information & tips
1) Using any other part of the meat apart from the lean part results in a hard to chew Kilishi.
2) All the spices mentioned here can be replaced by use of crushed Kuli kuli.
3)The traditional process of making Kiliishi is a very tedious 3 step process and I have to admit, it is never fully replicated in the kitchen! In the first process, the wafer thin meat is sun dried in the hot sun for a whole day (about 5-7 hours depending how hot it is). In the second stage, the partially dried meat is then smothered with the combination of herbs and sometimes, honey, and then sun dried again for another day (another 5-7 hours dependng on the sun) . The final stage is the meat gets roasted over glowing ambers for 5-10 minutes to bring out the full kick of the spices and seasoning that will eventually burst and dance in your mouth. If you ever get to visit North parts of Nigeria, make sure to taste the real thing! The taste is never the same compared to the authentic sun dried one from Kanu!