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'''Kilishi''' is a version of [[jerky]] that |
'''Kilishi''' is a version of [[jerky]] that originates in [[Hausaland]] which consists of most of Southern [[Niger]] and [[Northern Region, Nigeria|Northern Nigeria]]. It is a form of dried [[meat]], typically made with [[beef]], [[lamb and mutton]], or [[chevon]]. It is just like a dried form of [[Suya]] and it's produced from slabs of meat seasoned with salt, pepper and spices, smoked and dried. It is sun-dried to preserve it for long-term storage. It is a Nigerian delicacy commonly eaten with pap (akamu) and cassava flakes (garri). |
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== Origin == |
== Origin == |
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Kilishi might have originated in the period of [[Jihad]], when cattle were moved to different areas for protection. Creating dried meats became a convenient way to preserve food and avoid spoilage. Kilishi, believed to have come from the [[Hausa people]] in Niger, has transcended its regional roots, gaining popularity throughout the entire [[Hausaland]] (Southern Niger and Northern Nigeria). Its appeal extends further, with widespread consumption in [[Cameroon]], [[Chad]], and across the broader region.<ref>{{Citation |last=|first=|year=2012|title= Qualité liée à l’origine et Indications Géographiques en Afrique de l’Ouest et du Centre |publication-place= |page=24 |url= https://www.fao.org/fileadmin/templates/olq/documents/Guinee/OAPI.pdf |access-date=2023-12-28}}</ref> Kilishi can serve as an appetizer, a main course or a side dish with its different textures and flavours. |
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e all love it because Kilishi can bneappetizer ,k, main course or side d in its th different flavours and textures. |
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==Preparation== |
==Preparation== |
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It is prepared by drying thin strips of meat in the sun |
It is prepared by drying thin strips of meat in the sun. Generally it is made with beef but can also be prepared from camel, lamb, and goat. These strips are then coated in a paste made from peanuts and various [[Condiment|condiments]] and vegetables, such as onion, and multiple spices. The resulting product is left to dry for a few hours in the sun and then roasted for a few minutes over high heat. There are significant variations in preparation methods across the region.<ref>{{Cite web |date=2021-04-04 |title=How To Make Kilishi (Nigerian Beef Jerky) |url=https://editor.guardian.ng/life/how-to-make-kilishi-nigerian-beef-jerky/ |access-date=2022-06-15 |website=The Guardian Nigeria News - Nigeria and World News |language=en-US}}</ref> Kilishi was born out of necessity, to preserve meat for longer as the lean meat supplies protein enough for merchants traveling through the Sahara for trade.<ref>{{Cite web |last=Kitchen-Butterfly/197573113935 |date=2017-03-04 |title=On Kilishi: With Tigernuts & With Peanuts |url=https://www.kitchenbutterfly.com/2017/on-kilishi-with-tigernuts-with-peanuts/ |access-date=2022-06-15 |website=Kitchen Butterfly |language=en-GB}}</ref><ref>{{Cite web |date=2021-06-08 |title=Kilishi |url=https://www.localguidesconnect.com/t5/General-Discussion/Kilishi/td-p/2958846 |access-date=2022-06-15 |website=www.localguidesconnect.com |language=en}}</ref> |
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Despite its reputation for being poorly prepared, kilishi is actually one of the healthiest snacks you can eat. It is prepared by drying thin strips of meat in the sun, generally beef but also camel, lamb, and goat. These strips are then coated in a paste made from peanuts and various [[Condiment|condiments]] and vegetables, including onion and several spices. The resulting product is left to dry for a few hours in the sun and then roasted for a few minutes over high heat. There are significant variations in preparation methods across the region.<ref>{{Cite web |date=2021-04-04 |title=How To Make Kilishi (Nigerian Beef Jerky) |url=https://editor.guardian.ng/life/how-to-make-kilishi-nigerian-beef-jerky/ |access-date=2022-06-15 |website=The Guardian Nigeria News - Nigeria and World News |language=en-US}}</ref> Kilishi was born out of necessity, to preserve meat for longer as the lean meat supplies protein enough for merchants traveling through the Sahara for trade.<ref>{{Cite web |last=Kitchen-Butterfly/197573113935 |date=2017-03-04 |title=On Kilishi: With Tigernuts & With Peanuts |url=https://www.kitchenbutterfly.com/2017/on-kilishi-with-tigernuts-with-peanuts/ |access-date=2022-06-15 |website=Kitchen Butterfly |language=en-GB}}</ref><ref>{{Cite web |date=2021-06-08 |title=Kilishi |url=https://www.localguidesconnect.com/t5/General-Discussion/Kilishi/td-p/2958846 |access-date=2022-06-15 |website=www.localguidesconnect.com |language=en}}</ref> |
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Kilishi can be kept for months without much change in |
Kilishi can be kept for months without much change in taste.<ref>{{cite news|title=Special report: Kilishi, Nigeria's meat of possibilities (video documentary) - Nigeria Today|url=http://www.nigeriatoday.ng/2016/04/special-report-kilishi-nigerias-meat-of-possibilities-video-documentary/|date=30 April 2016|access-date=7 July 2016|archive-url=https://web.archive.org/web/20170305014820/http://www.nigeriatoday.ng/2016/04/special-report-kilishi-nigerias-meat-of-possibilities-video-documentary/|archive-date=5 March 2017|url-status=dead}}</ref><ref>{{cite news|title=Nigeria: Kano - Kilishi is Everything to the People|url=http://allafrica.com/stories/201510280627.html|accessdate=7 July 2016}}</ref> |
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==Labu== |
==Labu== |
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[[File:Kilishi heaven.jpg|thumb|Kilishi drying in the sun ([[Nigeria]]).]] |
[[File:Kilishi heaven.jpg|thumb|Kilishi drying in the sun ([[Nigeria]]).]] |
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The paste used in making Kilishi is called '''labu'''. It is prepared by diluting groundnut paste with water. Spices, salt, ground onions, and sometimes sweeteners such as honey are added for flavor. |
The paste used in making Kilishi is called '''labu'''. It is prepared by diluting groundnut paste with water. Spices, salt, ground onions, and sometimes sweeteners such as honey are added for flavor. [[Date fruit]] are also added as sweeteners. The dried "sheets" of meat are then immersed one by one in the labu paste to coat them before being left to dry for hours. <ref>{{Cite web |last=Kitchen-Butterfly/197573113935 |date=2015-05-15 |title=The Art, Science & Beauty of Kilishi |url=https://www.kitchenbutterfly.com/2015/the-art-science-beauty-of-kilishi/ |access-date=2022-06-15 |website=Kitchen Butterfly |language=en-GB}}</ref><ref>{{Cite journal |title=Production of killishi |url=https://www.researchgate.net/figure/Quality-characteristics-of-traditional-Kilishi-after-production_tbl1_236621182 |journal=ResearchGate}}</ref><ref>{{Cite web |last=Shama |first=Binta |date=2020-06-15 |title=Kilishi technology, a positive impact on Nigeria's GDP? |url=https://www.blueprint.ng/kilishi-technology-a-positive-impact-on-nigerias-gdp/ |access-date=2022-06-15 |website=Blueprint Newspapers Limited |language=en-US}}</ref> |
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==References== |
==References== |
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[[Category:Nigerian cuisine]] |
[[Category:Nigerian cuisine]] |
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[[Category:Hausa]] |
[[Category:Hausa]] |
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[[Category: |
[[Category:Nigerien cuisine]] |
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Latest revision as of 21:02, 7 December 2024
 Kilishi | |
| Alternative names | Kilichi |
|---|---|
| Place of origin | Hausaland |
| Main ingredients | Dried meat (cow, sheep or goat meat) |
| Other information | Qwanta (Ethiopia and Eritrea) |
Kilishi is a version of jerky that originates in Hausaland which consists of most of Southern Niger and Northern Nigeria. It is a form of dried meat, typically made with beef, lamb and mutton, or chevon. It is just like a dried form of Suya and it's produced from slabs of meat seasoned with salt, pepper and spices, smoked and dried. It is sun-dried to preserve it for long-term storage. It is a Nigerian delicacy commonly eaten with pap (akamu) and cassava flakes (garri).
Origin
[edit]Kilishi might have originated in the period of Jihad, when cattle were moved to different areas for protection. Creating dried meats became a convenient way to preserve food and avoid spoilage. Kilishi, believed to have come from the Hausa people in Niger, has transcended its regional roots, gaining popularity throughout the entire Hausaland (Southern Niger and Northern Nigeria). Its appeal extends further, with widespread consumption in Cameroon, Chad, and across the broader region.[1] Kilishi can serve as an appetizer, a main course or a side dish with its different textures and flavours.
Preparation
[edit]It is prepared by drying thin strips of meat in the sun. Generally it is made with beef but can also be prepared from camel, lamb, and goat. These strips are then coated in a paste made from peanuts and various condiments and vegetables, such as onion, and multiple spices. The resulting product is left to dry for a few hours in the sun and then roasted for a few minutes over high heat. There are significant variations in preparation methods across the region.[2] Kilishi was born out of necessity, to preserve meat for longer as the lean meat supplies protein enough for merchants traveling through the Sahara for trade.[3][4]
Kilishi can be kept for months without much change in taste.[5][6]
Labu
[edit]
The paste used in making Kilishi is called labu. It is prepared by diluting groundnut paste with water. Spices, salt, ground onions, and sometimes sweeteners such as honey are added for flavor. Date fruit are also added as sweeteners. The dried "sheets" of meat are then immersed one by one in the labu paste to coat them before being left to dry for hours. [7][8][9]
References
[edit]- ^ Qualité liée à l’origine et Indications Géographiques en Afrique de l’Ouest et du Centre (PDF), 2012, p. 24, retrieved 2023-12-28
- ^ "How To Make Kilishi (Nigerian Beef Jerky)". The Guardian Nigeria News - Nigeria and World News. 2021-04-04. Retrieved 2022-06-15.
- ^ Kitchen-Butterfly/197573113935 (2017-03-04). "On Kilishi: With Tigernuts & With Peanuts". Kitchen Butterfly. Retrieved 2022-06-15.
{{cite web}}: CS1 maint: numeric names: authors list (link) - ^ "Kilishi". www.localguidesconnect.com. 2021-06-08. Retrieved 2022-06-15.
- ^ "Special report: Kilishi, Nigeria's meat of possibilities (video documentary) - Nigeria Today". 30 April 2016. Archived from the original on 5 March 2017. Retrieved 7 July 2016.
- ^ "Nigeria: Kano - Kilishi is Everything to the People". Retrieved 7 July 2016.
- ^ Kitchen-Butterfly/197573113935 (2015-05-15). "The Art, Science & Beauty of Kilishi". Kitchen Butterfly. Retrieved 2022-06-15.
{{cite web}}: CS1 maint: numeric names: authors list (link) - ^ "Production of killishi". ResearchGate.
- ^ Shama, Binta (2020-06-15). "Kilishi technology, a positive impact on Nigeria's GDP?". Blueprint Newspapers Limited. Retrieved 2022-06-15.
See also
[edit]
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