Niger-Style Sun-Dried Spiced Beef Strips

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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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Test for doneness by bending a strip; properly dried kilishi should flex without snapping and feel firm and dry to the touch.
9. 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.

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