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Kilishi

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

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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. 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. 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. 3

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

  4. 4

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

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Questions

What is Kilishi?

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. This reference files it under West African appetizer: made in the oven, rated medium and about 160 minutes start to finish.

What oven temperature does Kilishi need?

For Kilishi, the oven is set to 170 F (about 75 C) in step 1. The longest stretch at that heat is 2 hours, in step 1. The target internal temperature is 300 F (about 150 C), given in step 4. A probe thermometer removes the guesswork. The target internal temperature is 160 F (about 70 C), given in step 4. A probe thermometer removes the guesswork.

Can I make Kilishi less spicy?

Yes. The heat in Kilishi comes from 1 tsp cayenne pepper, ground. For a milder plate, halve the cayenne; nothing else in the method changes.

Is Kilishi gluten-free?

Yes. As written, nothing in the ingredient list for Kilishi is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the bouillon.

Can I start Kilishi the day before?

Yes. Step 1 is a built-in pause of 2 hours: "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." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

Serve it with

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