10 wafer thin beef
1 tablespoon suya spice (suya )
3 cloves of garlic
1 teaspoon cloves (Kanafuru)
A piece of ginger
1 small cube
1/4 teaspoon salt
1 teaspoon dry cayenne pepper seeds
for Kilishi spice:
Grind the cloves with a dry mill and set aside.
Peel the garlic and ginger and /grind into a paste.
Add the cloves and stock cubes to the garlic and
ginger paste.
Add some , stir and sieve to get an extract of the spices and
Add the suya spice and cayenne pepper seeds to the , stir
and set aside.
Procedure for making the Kilishi:
Cut the beef into very thin fillets .
Cut off all of fat from the beef.
Set your oven to 250c, 475F or Mark 9 or the possible
Sprinkle a quantity of salt on the fillets of beef and
them around.
your oven tray with baking 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 out the beef from the oven and brush the
Kilishi all over them making sure both of beef are well
Put the beef back in the oven for an 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
so bear in mind when deciding the time to bring it out
of the oven.
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.


  1. Good

  2. Ok

  3. Nice

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