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Meat
Kilishi
Thin strips of beef sun-dried then coated in a spiced groundnut paste.
- Category
- Meat
- Origin
- All of Niger
- Preparation
- 1 h
- Cooking
- 2 days drying
- Serves
- 6 people
An iconic speciality of Niger, kilishi is beef cut into very thin sheets, sun-dried, coated in a spiced groundnut paste and then briefly grilled. It keeps for a long time and is eaten as a snack or brought back as a souvenir.
Ingredients
- 1 kg lean beef (topside or silverside)
- 200 g groundnut paste or powder (kuli-kuli)
- 1 onion
- 1 piece of fresh ginger
- 2 tsp chilli powder
- 1 stock cube, salt
- A little water
Method
- Cut the meat along the grain into very thin, wide strips (2–3 mm).
- Spread the strips on a rack and dry in the sun for a day, turning them over.
- Blend the onion and ginger, then mix with the groundnut, chilli, stock cube, salt and a little water to make a smooth paste.
- Dip each dried strip into the paste to coat it well, then return to dry in the sun for a second day.
- Briefly grill the kilishi over embers for a few seconds on each side, then leave to cool before serving.
