Killishi (Beef Jerky)

    Killishi (also known as Kilishi) is a popular Northern Nigerian dried meat snack. It is made by thinly slicing meat, marinating it with various spices, and then drying it to preserve it. The result is a flavorful and spicy jerky-like snack that is enjoyed by many in the region. Keep in mind that the following recipe is a basic version of homemade Killishi, but there may be regional variations.


    Homemade Killishi

    Avatar photoLaila Yetunde
    Deliciously Spicy Killishi Ingredients and Cooking Instructions.
    Prep Time 35 minutes
    Cook Time 5 hours
    Total Time 5 hours 35 minutes
    Course Dessert, Side Dish, Snack
    Cuisine Northern Nigerian


    • oven


    • A small amount of water (to moisten the meat)
    • 1 teaspoon ginger powder
    • 1 teaspoon garlic powder
    • 1 teaspoon cayenne pepper (adjust according to your spice preference)
    • 1 teaspoon paprika or chili powder
    • 500g beef or suya (thinly sliced)
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cloves
    • 1 teaspoon salt (or to taste)
    • 1 tablespoon vegetable oil
    • 2 teaspoons of peanut powder
    • 2 teaspoons of onion powder


    • Prepare the beef: Trim off any excess fat from the beef and slice it very thinly. It's important to have thin slices to facilitate the drying process.
    • Marinade the beef: In a mixing bowl, combine the peanut powder, groundnut oil, cayenne pepper, paprika, garlic powder, onion powder, ginger powder, ground cumin, ground coriander, and salt. Mix everything well to form a paste-like marinade.
      1 teaspoon ginger powder, 1 teaspoon garlic powder, 1 teaspoon cayenne pepper (adjust according to your spice preference), 1 teaspoon paprika or chili powder, 1 teaspoon ground nutmeg, 1 teaspoon salt (or to taste), 1 tablespoon vegetable oil, 2 teaspoons of peanut powder, 2 teaspoons of onion powder, 1 teaspoon ground cloves
    • Coat the beef: Add the thinly sliced beef into the marinade bowl. Ensure each piece is well coated with the spice mixture. You can use your hands to massage the marinade into the meat.
      500g beef or suya (thinly sliced)
    • Marinate: Cover the bowl with plastic wrap or a lid and let the beef marinate for at least 4 to 6 hours, or preferably overnight in the refrigerator. This allows the flavors to infuse and the meat to tenderize.
    • Prepare for drying: Remove the marinated beef from the refrigerator and let it sit at room temperature for about 30 minutes before drying. Meanwhile, preheat your oven to the lowest possible temperature, typically around 150°F (65°C)
    • Dry the beef: Place the marinated beef slices on a wire rack or a baking sheet lined with parchment paper. Make sure the slices are not touching each other to ensure even drying. Put the beef into the preheated oven and leave the oven door slightly open to allow moisture to escape. The drying process may take several hours, depending on the thickness of the slices and your oven temperature. The kilishi is ready when it becomes dry and chewy.
    • Cool and store: Once the kilishi is dried, remove it from the oven and let it cool completely. You can store it in an airtight container or zip-lock bags. It's best to consume it within a week or two, although it's so delicious it might not last that long!


    Enjoy your homemade Northern Nigerian Killishi as a delicious and spicy snack! It's perfect for sharing with friends and family or enjoying on its own.
    Keyword Killishi
    Tried this recipe?Let us know how it was!



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