Kilishi: Hausa Spiced Beef Jerky with Groundnut-Pepper Crust

How to Make It

1. 1

   Prepare and Tenderise the Beef

   Place the lean beef in the freezer for 20 minutes — this firms the meat and makes thin, even slicing much easier. Remove and slice against the grain into strips approximately 2–3mm thick and 3–4cm wide, mimicking the classic kilishi shape. Pat all strips completely dry with paper towels to remove surface moisture, which is essential for proper drying and paste adhesion.

   Tip: Slicing against the grain shortens the muscle fibres, giving you a tender chew rather than a tough, stringy bite — critical for lean cuts like topside.
2. 2

   Make the Groundnut-Spice Paste (Labu)

   Dry-roast the raw groundnuts in a skillet over medium heat for 6–8 minutes, stirring constantly, until golden and fragrant. Allow to cool, then grind in a food processor or with a mortar and pestle to a coarse, crumbly paste — do not over-process into peanut butter. Transfer to a mixing bowl and combine with grated ginger, minced garlic, all ground spices (suya blend, paprika, cayenne, coriander, cloves, cinnamon, onion powder, and locust bean powder if using). Add groundnut oil, lime juice, and low-sodium stock one tablespoon at a time, mixing until the paste reaches a thick, spreadable consistency that will coat the back of a spoon.

   Tip: The paste should be thick enough to cling to the meat strips without dripping. If too thick, add a few more drops of stock. The groundnut-to-spice ratio is the defining character of kilishi — do not reduce the groundnuts.
3. 3

   Coat the Beef Strips

   Working one strip at a time, press the groundnut-spice paste firmly onto both sides of each beef strip, ensuring full, even coverage. The crust should be approximately 2–3mm thick on each side. Lay the coated strips in a single layer on clean wire racks set over baking trays, ensuring no strips overlap. Allow to rest and absorb the paste for 15 minutes at room temperature before drying.

   Tip: Press the paste in firmly with your fingertips rather than spreading — this helps it bond to the beef fibres and prevents cracking or falling off during drying.
4. 4

   Sun-Dry or Oven-Dry the Kilishi

   Traditional method: Place wire racks outdoors in direct, intense sunlight for 2–3 full days, bringing indoors at night and covering with a clean cloth. The strips are ready when fully dried, firm, and the groundnut crust has set solid. Clinical oven method: Preheat oven to its lowest setting (60–70°C / 140–160°F) with the fan on if available. Place wire racks on oven shelves and dry for 4–6 hours, flipping strips once at the halfway point. The kilishi is ready when the meat is completely dry, dark mahogany in colour, firm but with a slight flex, and the groundnut crust is dry and deeply fragrant.

   Tip: Leave the oven door very slightly ajar with a wooden spoon to allow moisture to escape — this replicates the hot, dry harmattan wind conditions of Northern Nigeria and produces the characteristic texture.
5. 5

   Rest, Test, and Store

   Remove kilishi from the oven or sun-drying rack and allow to cool completely on the wire rack for at least 30 minutes. Test doneness by bending a strip — it should be firm and leathery with no soft or moist spots. If any strips feel soft, return to drying for a further 30–60 minutes. Once completely cool and dry, store in an airtight container or zip-lock bag at room temperature for up to 5 days, refrigerated for up to 3 weeks, or freeze for up to 3 months.

   Tip: For clinical meal prep, portion into 80–100g servings in individual bags for a ready-to-go high-protein snack that travels well and requires no refrigeration for short periods.
6. 6

   Serve in the Hausa Tradition

   Serve kilishi at room temperature as a standalone protein snack, or accompany with sliced raw onion, fresh tomatoes, and fresh chilli — the classic Hausa serving style. For a clinical nutrition plate, pair with cucumber sticks, a small portion of roasted groundnuts, and a wedge of lime. In Northern Nigerian culture, kilishi is also enjoyed at celebrations, shared communally, and gifted as a mark of hospitality.

   Tip: For individuals managing diabetes or blood sugar, kilishi makes an ideal between-meal snack — its protein and fat content slows gastric emptying and prevents the blood sugar spikes associated with carbohydrate-based snacks.