Kilishi
Spiced, air-dried beef strips with bold heat and savory depth from peppers, spices, and peanut oil. A traditional Nigerian street food that's protein-packed, shelf-stable, and addictively flavorful.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1.5 lbs beef sirloin or flank steak, thinly sliced against the grain
- 6 whole red chile peppers, fresh and dried mixed
- 4 whole garlic cloves
- 2 tbsp, grated ginger, fresh
- 1 whole onion, medium yellow
- 1 tsp ground cayenne pepper
- ½ tsp ground black pepper
- 1.5 tsp fine sea salt
- ½ tsp smoked paprika
- ¼ cup peanut oil
- 3 tbsp ground roasted peanuts or peanut powder
- 2 tbsp ginger-garlic paste (optional alternative to fresh)
Instructions
- 1
Remove the stems and seeds from 6 red chile peppers (both fresh and dried). Soak the dried chiles in hot water for 5 minutes to soften them, then drain. Peel 4 garlic cloves and roughly chop them. Roughly chop the softened red chiles and the fresh ones.
- 2
Dice a medium yellow onion into large chunks. Place the chopped peppers, garlic, 2 tablespoons of freshly grated ginger, onion chunks, 1.5 teaspoons of fine sea salt, 0.5 teaspoon of ground cayenne pepper, 0.5 teaspoon of ground black pepper, and 0.5 teaspoon of smoked paprika into a blender or food processor.
- 3
Pulse until you have a coarse paste with small flecks of pepper still visible — you want texture here, not a completely smooth purée. The paste should look rustic and chunky. Transfer to a small bowl.
- 4
Pat 1.5 pounds of beef sirloin or flank steak completely dry with paper towels. Slice it as thinly as you can manage — ideally 1/4-inch thick or thinner. Slice against the grain to ensure the dried meat will be tender to chew. Arrange the strips on a clean cutting board.
- 5
Pour 0.25 cup of peanut oil into a shallow bowl. Add the spice paste and 3 tablespoons of ground roasted peanuts or peanut powder, stirring to combine into a thick, spreadable coating. The peanuts add richness and help the spice blend adhere to the meat.
- 6
Working with a few beef strips at a time, coat both sides generously with the spice-peanut mixture, pressing gently so the coating adheres. Place each coated strip on a large clean plate or baking sheet. Don't let them overlap — they should dry evenly.
- 7
Arrange the coated beef strips in a single layer on a wire rack set over a baking sheet, or directly on a large tray. Leave them uncovered in a warm, well-ventilated area — traditionally hung in the sun or near a heat source. If drying indoors, place in a warm spot (75–85°F is ideal) for 12–24 hours, depending on thickness and humidity.
- 8
The kilishi is ready when the strips are completely dried out and stiff but not brittle — they should bend slightly without breaking, and the center should be firm when you press it. The spice coating should have darkened and caramelized slightly from the peanut oil. Taste a small piece to check the seasoning.
- 9
Once fully dried, store the kilishi in an airtight container or resealable bag at room temperature for up to 2 weeks. Serve as a snack on its own, tear into smaller pieces and toss over salads, or crumble as a protein-rich topping for rice and stew. The flavor actually intensifies slightly over a few days as the spices fully permeate the meat.
Tools you’ll need
- sharp chef's knife
- cutting board
- blender or food processor
- shallow bowl
- paper towels
- wire rack
- baking sheet
- large tray or plate
- airtight container or resealable bag
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