NIGERIAN KILISHI

Nigerian Kilishi
What gives kilishi its distinct taste? Why is kilishi so sweet? How can I make mine at home?
What ever your questions may be, this article Buttresses on all you need to knowand how...

Kilishi is a version of jerky that originates from the North. It is a dried form of suya, made from deboned cow, sheep or goat meat. Each of the selected muscles is sliced into sheets of one metre or less for easy drying. These dried sheets are then collected and kept for the next process.

The next process consist of mixing condiments and/or spices together. A paste made from peanuts, called labu, is diluted with water, salt,  ground onions, pepper and spices, sometimes sweeteners such as honey is mixed, to add sweetness. A more natural way to add sweetness is by adding date palm. The dried "sheets" of meat are then immersed one by one in the labu paste to coat them, before being left to dry for hours before roasting on a wire mesh.

Kilishi can be kept for months without much change to its taste.

Question, is it possible to eat kilishi without licking your fingers ??