Kilishi (Nigerian Spiced Beef Jerky)

Ingredients

• •500 g beef sirloin steak, sliced very thinly
• •80 g peanuts, finely ground
• •1 tbsp ground ginger
• •1 tsp cayenne pepper
• •1 tsp paprika
• •1 tsp garlic powder
• •1 tsp salt

Directions

1. 1Slice the beef as thinly as you can across the grain, then spread the slices in a single layer on racks.
2. 2Steam the slices over boiling water for fifteen minutes, until an instant-read thermometer reads 71C at the thickest point.
3. 3Dry the slices at 70C for about two hours, until leathery and stiff.
4. 4Whisk the ground peanuts with the ginger, cayenne, paprika, garlic powder, salt and enough water to make a loose paste.
5. 5Coat each dried slice on both sides and rest thirty minutes so the paste grips.
6. 6Dry a further ninety minutes, until the coating sets and the meat snaps when bent.
7. 7Cool completely before storing in an airtight jar.

💡 The steam is a safety step, not a texture one. Drying at 70C alone may never bring the beef to a temperature that makes it safe.

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