Alkali is a Hausa snack prepared with local ingredients by the Hausa people. It is a snack served to visitors, mostly during occasions. Like in weddings, it is usually prepared in large quantities for the bride to welcome her visitors and well-wishers. There is a...
Semovita is a popular Nigerian food commonly eaten in so many parts of Nigeria. In this write-up, I will teach you how to make Tuwon Semovita. It is very smooth, moldable, and easy to prepare. In addition, it is prepared just like Tuwon Masara, Tuwon Dawa, and the...
Fate is a Hausa term that means "anything in a watery form," and shinkafa means "rice" therefore, Faten Shinkafa refers to a meal made using braised rice. The letter 'n' in the word 'Faten' simply denotes ownership. In this post, I'll share my knowledge of how to...
Kosan Rogo recipe is one of the various northern cuisines that many love. Its major ingredient is cassava. It is to make and tastes great when done well. Kosan rogo, also called Dan na rogo, or wainan rogo can be done in two major ways, either by using cassava flour...
Kilishi (spicy Nigerian beef jerky) is a popular Northern snack and a delicacy gotten from drying meat for a long period of time. This Kilishi recipe is sold mostly in the Northern parts of Nigeria as it originated from the Hausa’s, but the good news is you can also make this delicacy at home.
Let’s tell you how.
Boneless meat
1-2 tablespoons of honey
1-2 tablespoons of olive oil
2 tablespoons red food colouring
1-2 tablespoon vinegar (optional)
Salt to taste
1-2 seasoning cubes
1 tablespoon garlic (powdered)
1 tablespoon onion powder
½ teaspoon of powdered cloves
1 tablespoon dried pepper (crushed pepper, cayenne pepper)
½ teaspoon of nutmeg (powdered or crushed)
STEP 1: Make sure you wash your boneless meat carefully before preparing this Kilishi recipe. Remove any trace of fats from it.
STEP 2: Carefully slice your meat as thin as possible using a sharp knife. Slicing meat is easier when meat is frozen. If you can’t do this, get sliced meat from the butchers because they have the sharpest knife for this job.
STEP 3: After slicing all your meat, place them on parchment (or baking) paper on an oven tray.
STEP 4: Bake in the oven for 20-30 minutes at 200F. Then;
STEP 5: Turn the meat pieces over to the other side and bake again for another 30-45 minutes till dry. You notice your meat having a brownish colour now.
STEP 6: This method is done easily, thanks to technology. But in the North, instead of using the oven, the meat is dried in the sun for hours till the meat gets dry. If you don’t have an oven, I suggest you go the local way. It hurts nobody and it gets the job done.
STEP 7: Now, let’s make our spicy sauce while it continues to bake.
STEP 8: Mix all the ingredients listed above in a bowl.
STEP 9: Using a whisk or a spoon, give this a stir.
STEP 10: Add in water to create a paste and to ease you in stirring. Give this mix a stir gradually till ingredients are well incorporated.
STEP 11: Add salt and little water if the paste is too thick or better yet add water till your desired consistency is achieved.
STEP 12: Now, add in food colouring for that distinct Kilishi recipe look! Then;
STEP 13: Take out the Kilishi from the oven.
STEP 14: Using a pastry brush, brush the Kilishi spicy sauce onto the meat. Then;
STEP 15: Brush evenly on both sides till well spread. After this;
STEP 16: Put the meat back in the oven for 10-15 minutes for that dryness and crispy taste.
STEP 17: Tada! Note: The longer it stays, the drier it gets. Decide on what texture you want it to be.
You can eat Kilishi with Jollof Rice, Spaghetti and it can be used to make soup too. Better yet, enjoy this delicacy with a cold bottle of your favourite soft drink.
This Kilishi recipe can be enjoyed over lunch and dinner. It can also be made for friends and family over the weekend.
Occasions to serve best
The Nigerian beef jerky can stay for months without losing its taste and as such, it can be served anytime any day, and of course anywhere. Be sure to have something to enjoy with.
Kilishi is a staple food that is enriched with a unique taste, low-fat content, and nutritional value. It is high in protein, calories but with no vitamins.
Store Kilishi in a cool dry place. You can store this in a container or a plastic bag. Make sure it has no contact with water.
There, you’ll never be the same again after making your own Kilishi recipe! Be sure to make some holes in your meat for added beauty and work of art. Tell us in the comment section when you do.
You are always welcome to Northpad Nigeria for more local Northern Nigerian delicacies.
Dambun Shinkafa recipe otherwise known as Rice Couscous is a northern Nigerian delicacy and is widely consumed by northerners. The recipe is made with braised rice. I love this recipe and I learned how to prepare it from my step mommy. Let’s get cooking. Equipment...
Fanke recipe, commonly known in English as Puff Puff, is a snack consumed by all regardless of tribe, ethnicity, or financial status. Most people love it. Its major ingredient is wheat flour or semovita. The procedure for making Fanke with any major ingredients is the...
Kunun Tamba is usually called Finger Millet Porridge in English. It is made using finger millet (Eleusine coracana L.) which is an important millet grown extensively in various regions of India and Africa, constitutes a staple food for a large segment of the...
Tuwon Alabo or cassava swallow as people like to call it is a local dish made from cassava flour (Alabo) which is produced by fermenting peeled cassava in water, sun-drying the fermented cassava, and milling it into powdered form. This flour comes from a root...
Some combinations of foods are just amazing and will make you wonder ‘Who first thought of preparing this food?’ Dawa da Wake is a northern Nigerian recipe mostly consumed by the Hausas. It is a combination of guinea corn (dawa) and beans (wake) to produce a...
Tubani recipe is another northern Nigerian dish that is primarily consumed by Hausas. It is prepared in three (3) different methods just like Gauda as a result of the differences in the ingredients used. It can be made with masara and waken soya (maize and soya...
Hanjin Ligidi is a delicacy or cuisine that is primarily consumed by children. It's a popular cuisine in northern Nigeria, particularly among the Hausas. I recall drinking a lot of this as a kid, along with Charbin Malam, Dan Tamatsitsi, and other similar beverages. I...
Miyan Lalo recipe/Miyar Lalo also known as Jute Leave Soup or Ewedu Soup in English language is a delicacy specifically consumed in the Northern part of Nigeria and specifically among the Hausa ethnic groups. It is easy to make, tastes good when prepared well, and is...
Kwadon Kanzo recipe is yet another Northern Nigerian delicacy consumed majorly by the Hausas and Fulanis. The recipe is enjoyed by many; young and old, poor, average even some of the wealthy families. This article seeks to teach you how to prepare Kwadon Kanzo recipe....
In the northern portion of Nigeria, Miyan Gyada is one of the most popular dishes. It's not too difficult to make. Because it is mostly cooked with groundnut, Hausas refer to it as Miyan Gyada while it is called Groundnut Soup in English. In this piece, I am going to...
...
...
...
...
...
...
...
...
...
...
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.
A good read, easy enough to understand and incorporate…thumbs up