Kilishi

Kilishi
Alternative names	Kilichi
Place of origin	Hausaland
Main ingredients	Dried meat (cow, sheep or goat meat)
Media: Kilishi

Kilishi is a version of jerky that originated in Hausaland which consists of most of Southern Niger and Northern Nigeria. It is a dried form of meat, typically made with beef, Lamb and mutton or chevon.

Origin

Kilishi, believed to originate from the Hausa people in Niger, has transcended its regional roots, gaining popularity throughout the entire Hausaland (Southern Niger and Nothern Nigeria). Its appeal extends further, with widespread consumption in Cameroon, Chad, and across the broader region.^[1]

Preparation

It is prepared by drying thin strips of meat in the sun, generally beef but also camel, lamb, and goat. These strips are then coated in a paste made from peanuts and various condiments and vegetables, including onion and several spices. The resulting product is left to dry for a few hours in the sun and then roasted for a few minutes over high heat. There are significant variations in preparation methods across the region.^[2] Kilishi was born out of necessity, to preserve meat for longer as the lean meat supplies protein enough for merchants traveling through the Sahara for trade.^[3][4]

Kilishi can be kept for months without much change in its original taste.^[5][6]

Labu

Kilishi drying in the sun (Nigeria).

The paste used in making Kilishi is called labu. It is prepared by diluting groundnut paste with water. Spices, salt, ground onions, and sometimes sweeteners such as honey are added for flavor. A more natural way to add sweetness is with date fruit. 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. ^[7][8][9]

References