THE MAISON
Nigeria • Hausa Culinary Heritage

Classic Nigerian Kilishi

Hausa Spiced and Dried Beef

Thin, smoky and intensely seasoned, Classic Nigerian Kilishi combines lean beef with a fiery groundnut-and-spice coating before being slowly dried and lightly roasted.

PREPARATION

45 minutes

COOKING

4 hours 30 minutes

TOTAL TIME

5 hours 15 minutes

SERVES

8 snack servings

FROM THE MAISON PANTRY

Ingredients

  • 2 pounds very lean beef, such as eye of round or top round
  • ½ cup CaMasi Maison™ Premium Kilishi Spice Blend, divided
  • ½ cup smooth unsweetened peanut or groundnut paste
  • ¼ cup warm water, plus more as needed
  • 2 tablespoons neutral cooking oil
  • 1 tablespoon honey, optional
  • 1 teaspoon premium sea salt, adjusted according to the seasoning blend
THE MAISON METHOD

Preparation Method

  1. Trim the beef: Remove all visible fat, silverskin and tough connective tissue from the beef. Fat can prevent proper drying and reduce the storage life of the finished Kilishi.
  2. Partially freeze the meat: Place the trimmed beef in the freezer for 30–40 minutes, until firm but not completely frozen. This makes extremely thin slicing easier.
  3. Slice the beef: Using a very sharp knife, cut the beef across the grain into broad slices no thicker than ⅛ inch.
  4. Flatten the slices: Place each slice between two sheets of parchment paper. Pound it gently with a meat mallet or rolling pin until it forms a thin, nearly translucent sheet.
  5. Season lightly: Sprinkle both sides of the beef sheets with approximately 2 tablespoons of the Kilishi Spice Blend and a small amount of sea salt.
  6. Heat the beef safely: Arrange the sheets in a single layer on wire racks set over baking trays. Place them in an oven heated to 275°F and heat until the beef reaches an internal temperature of 160°F.
  7. Begin drying: Reduce the oven temperature to its lowest setting, ideally between 160°F and 175°F. Leave a small opening in the oven door if the manufacturer permits it so moisture can escape.
  8. Dry the first side: Dry the meat for approximately 60–90 minutes. Turn the sheets halfway through, continuing until their surfaces feel dry but remain slightly flexible.
  9. Prepare the labu coating: Combine the peanut paste, remaining Kilishi Spice Blend, cooking oil and honey if using. Add warm water gradually, stirring until the mixture forms a smooth, thin paste that can coat the meat without dripping heavily.
  10. Coat the beef: Remove the partially dried sheets from the oven. Brush a thin, even layer of the labu mixture over both sides of every sheet.
  11. Complete the drying: Return the coated beef to the wire racks. Continue drying at 160–175°F for another 2–3 hours, turning occasionally, until the Kilishi is thoroughly dry, dark and firm with lightly crisp edges.
  12. Finish over high heat: For a traditional smoky character, briefly place the dried sheets beneath a hot broiler or over a clean grill for 30–60 seconds on each side. Watch constantly because the thin sheets can burn quickly.
  13. Cool completely: Transfer the finished Kilishi to clean wire racks and allow it to cool completely before serving or storing. It will become slightly firmer as it cools.
  14. Store safely: Place the cooled Kilishi in an airtight container and refrigerate it. For longer storage, divide it into portions and freeze. Do not treat homemade Kilishi as shelf-stable unless its moisture level has been professionally tested.

A NOTE FROM THE MAISON

Maison Notes

The defining character of Kilishi begins with exceptionally thin beef. Partially freeze the meat, slice across the grain and pound each piece into a broad sheet before drying.
Apply the labu in a thin layer. A heavy coating traps moisture and can prevent the meat from drying correctly. The finished Kilishi should be dark, intensely seasoned and dry, with crisp edges and a slightly flexible center.
Because domestic drying conditions vary, refrigerate homemade Kilishi after it has cooled completely rather than assuming it is safe for room-temperature storage.

PLEASE NOTE

Allergen Information

Contains peanuts or groundnuts. Check the Kilishi Spice Blend for soy, gluten or other allergens. Prepare with dedicated equipment and prevent cross-contact when serving anyone with a peanut allergy.
FROM THE CAMASI MAISON PANTRY

CaMasi Maison™ Premium Kilishi Spice Blend

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