Name: Niger-Style Sun-Dried Spiced Beef Strips
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 5 servings (about 12 oz dried)
Cuisine: Nigerien
Ingredients: 2 lb (900 g) lean beef round, trimmed of fat; 1 1/2 tsp fine salt; 1 bay leaf; 6 cups water for simmering; 1/2 cup roasted unsalted peanuts, finely ground; 3 tbsp ginger-garlic paste; 1 tbsp cayenne pepper; 2 tsp onion powder; 1 1/2 tsp ground cloves; 1 tsp ground cinnamon; 1 tsp ground ginger; 1/2 cup warm water; 3 tbsp vegetable oil; 1 tbsp honey; 1 tsp salt

A signature Hausa and Fulani preservation specialty from Niger, sun-dried beef is brushed with a fiery peanut and ginger-garlic paste then dried again until leathery and intensely flavored. The result is a chewy, high-protein snack that has fueled travelers across the Sahel for centuries.

Prep Time30 mins

Cook Time25 mins

Total Time55 mins

Servings5

Yield5 servings (about 12 oz dried)

Nutrition Facts

Per serving (estimated)

380 kcalCalories
18 gFat
5 gSaturated Fat
8 gCarbs
2 gFiber
3 gSugar
42 gProtein
620 mgSodium
580 mgPotassium
45 mgCalcium
5 mgIron
2 mgVitamin C
180 mcgVitamin A

Ingredients

For the Beef

2 lb (900 g) lean beef round, trimmed of fat
1 1/2 tsp fine salt
1 bay leaf
6 cups water for simmering

For the Spiced Peanut Coating

1/2 cup roasted unsalted peanuts, finely ground
3 tbsp ginger-garlic paste
1 tbsp cayenne pepper
2 tsp onion powder
1 1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1/2 cup warm water
3 tbsp vegetable oil
1 tbsp honey
1 tsp salt

Directions

Place the beef in a large pot with salt, bay leaf, and water. Bring to a boil, then simmer for 20 to 25 minutes until the meat is just cooked through but still firm. Drain and cool completely on a clean tray.
Slice the cooled beef across the grain into very thin strips about 1/8 inch (3 mm) thick, working carefully with a sharp knife. Partially freezing the meat first makes slicing easier.
Lay the strips in a single layer on a wire rack covered with cheesecloth and sun-dry for 4 to 6 hours, turning once, until the surface is dry but the strips remain pliable and bendable.
Meanwhile, combine the ground peanuts, ginger-garlic paste, cayenne, onion powder, cloves, cinnamon, ginger, warm water, oil, honey, and salt in a bowl. Whisk into a smooth, thick, spreadable paste, adding a little more water if needed.
Working one strip at a time, smear a generous, even layer of the spiced paste over both sides of each partially dried beef strip, pressing lightly so it adheres.
Hang the coated strips on a clean laundry line or return them to the rack, spacing them well apart. Sun-dry in a hot, dry, dust-free location with strong airflow for 12 to 24 hours, until strips are dry, leathery, and slightly darkened.
In humid climates, finish the strips in a 150°F (65°C) oven for 2 to 3 hours to drive off residual moisture and ensure safe storage.
Test for doneness by bending a strip; properly dried kilishi should flex without snapping and feel firm and dry to the touch.
Store cooled strips in an airtight container; they keep for 2 to 3 weeks at cool room temperature or several months refrigerated.

Cook’s Notes

Slice the beef as evenly and thinly as possible so the strips dry at the same rate; partially freezing the roast makes clean slicing much easier.
Traditional Nigerien spice blends also include grains of paradise and uda (negro pepper) — substitute with a pinch of allspice and black pepper if unavailable.
Always sun-dry in hot, low-humidity, well-ventilated conditions to prevent mold; never dry in shade, fog, or damp weather.
Coat with the peanut paste only during the second drying stage; adding it earlier traps moisture and risks spoilage.
For a glossier finish and longer shelf life, brush the dried strips with a thin layer of melted beef tallow before final drying.