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HOW TO MAKE KILISHI

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10 pieces wafer thin beef
1 tablespoon suya spice (suya pepper)
3 cloves of garlic
1 teaspoon cloves (Kanafuru)
A small piece of ginger
1 small stock cube
1/4 teaspoon salt
1 teaspoon dry cayenne pepper seeds
Preparation for Kilishi spice:
Grind the cloves with a dry mill and set aside.
Peel the garlic and ginger and pound/grind into a smooth paste.
Add the ground cloves and crushed stock cubes to the garlic and
ginger paste.
Add some water, stir and sieve to get an extract of the spices and
seasoning.
Add the suya spice and cayenne pepper seeds to the solution, stir
and set aside.
Procedure for making the Kilishi:
Cut the beef into very thin fillets .
Cut off all traces of fat from the beef.
Set your oven to 250c, 475F or Gas Mark 9 or the highest possible
setting.
Sprinkle a tiny quantity of salt on the fillets of beef and spread
them around.
Line your oven tray with baking sheet and lay the pieces of beef
flat on it.
Put the tray of beef in the oven and bake for 15 minutes.
Flip the beef over every 5 minutes for even drying.
After 15 minutes bring out the beef from the oven and brush the
Kilishi all over them making sure both sides of beef are well
covered.
Put the beef back in the oven for an additional 10 to 15 minutes
Flip it over from time to time. Keep an eye on it or else it will
become bone dry and crunchy.
Please note Kilishi will become drier when it has cooled down
completely so bear in mind when deciding the time to bring it out
of the oven.
Northern style:
Dry the fillets of beef in the sun for 2 days then soak in Kilishi
spice and spread in the sun using flat rafia baskets till dry.
Some grill it after soaking in the Kilishi spice.

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Abdulwasiu mohammedTheresa JosephSalahuddeen Abubakar Recent comment authors
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Salahuddeen Abubakar
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Salahuddeen Abubakar

Good

Theresa Joseph
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Theresa Joseph

Ok

Abdulwasiu mohammed
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Nice