Friday, May 15


This is my absolute favorite snack. I love beef jerky but regular beef jerky that you get at the store doesn't hold a candle to this. Kilishi is spicier, nuttier, and much more savory.  Every time my mom or dad visits Nigeria the one thing on my list is Kilishi, that's all I ask for. To be honest I envy those who live in Hausaland where they can easily get Suya and Kilishi. 

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Kilishi is normally made in Nigeria by drying it under the sun.  Ever since I was old enough to cook, I have been wanting to make my own Kilishi that I can eat whenever I am craving meat and once I found out that it can be made in a dehydrator I was like yeah that's the one thing I need in my kitchen.

So we got this AICOK Dehydrator (GGJ320A) as a wedding gift and it's one of my absolute faves. It can be purchased on Amazon. What I like about this one is that the trays are stackable so once the meat is done you can remove the tray and leave the undone ones to easily dehydrate the rest. Usually, the first tray close to the bottom gets done first. It usually takes 2-8hours. I start in the morning and just leave it on till it is done.

It comes with an easy to use instruction manual telling you how to salt the meat (or whatever else you want to dehydrate) and how long it would take to dehydrate.

When it comes to the meat it has to be thinly sliced and not fatty. The thinner the meat, the faster it would dehydrate. I once tried to slice my own meat, but that was additional stress, so the best option is to get shabushabu/hot pot meat from the Asian store (I got this one from Zion Market).

They are presliced thinly so they can easily and quickly boil in hot-pot. This is perfect to make the jerky. I have also tried it with thinly sliced ribeye for bulgogi and it worked well too.

Suya Mix/Khebab pepper can easily be found in any African store, however, if you want to make your own All Nigerian Recipes has a recipe for this

I normally mix my suya mix with more red pepper because it is not spicy enough for me, then I add Thai pepper flakes, 1 tsp salt, and some powder chicken broth to taste.

+ 4 cloves of garlic
+ 1 red onion
+ 1 small ginger

Finely chopped or roughly blended is fine, then add 1 tsp of Nature's Way flax oil add all the spice mix, and massage into the meat. 

Lay it on the dehydrator and dry at the highest temperature till the meat is done (it will be dark brown, and break easily). 

You can flip the meat every 30 minutes to ensure even drying if the heat source is from one side (mine is from the bottom).

Thanks for reading!! 
Ore :)

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