Kilishi

Name: Kilishi
Prep time: 25 min
Cook time: 135 min
Total time: 160 min
Yield: 4 servings
Cuisine: West African
Ingredients: 1 lb beef top round, thinly sliced; 1/2 cup defatted peanut flour; 1 tsp cayenne pepper, ground; 1 tsp ground ginger; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 tsp bouillon powder; 6 tbsp water

A traditional West African spiced beef jerky made by drying thin meat strips and coating them in a savory peanut paste before a final roast.

160 minMediumServes 4210 cal/serving

West AfricanAppetizerOvenHigh ProteinLow CarbGluten-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeCorn-Free

Ingredients

1 lb beef top round, thinly sliced
1/2 cup defatted peanut flour
1 tsp cayenne pepper, ground
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp bouillon powder
6 tbsp water

Instructions

1

Arrange 1 lb thinly sliced beef top round on wire racks set over baking sheets and dry in an oven at 170°F for 2 hours.
2

Mix 1/2 cup defatted peanut flour, 1 tsp ground cayenne pepper, 1 tsp ground ginger, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp bouillon powder with 6 tbsp water to create a smooth spice paste.
3

Dip dried 1 lb thinly sliced beef top round into the paste to coat both sides completely.
4

Return meat to oven at 300°F and cook until internal temperature reaches 160°F and paste sets, about 15 minutes.

Questions

How long does Kilishi keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Kilishi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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