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Kilishi (Nigerian Beef Jerky)

__notoc__ Kilishi is a spicy, thinly sliced beef jerky popular in northern Nigeria. It is made by marinating meat in a spiced peanut-based paste and then drying it. Traditionally sun-dried, modern versions are often oven-baked for convenience.

Source and licence

"Kilishi (Nigerian Beef Jerky)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kilishi_(Nigerian_Beef_Jerky), revision 4513620), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kilishi_(Nigerian_Beef_Jerky)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4513620

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Rub salt on both sides of the beef slices and let sit for 10 minutes.
  2. Lay the slices flat on a baking sheet. Bake in a preheated oven at 250°C (482°F) for 15 minutes, turning every 5 minutes.
  3. Pound or blend the ginger and garlic into a paste. In a bowl, mix the paste with the stock cube, cloves, cayenne seeds, suya spice, and a few tablespoons of water to form a marinade.
  4. Rub the marinade onto the partially baked meat slices, coating them well.
  5. Return the slices to the oven and bake for another 10–15 minutes, flipping occasionally until fully dry and slightly crispy.
  6. Remove from the oven and let cool before serving or storing.