How Hausa butchers turned thin beef, groundnut and fire into a national obsession.
Kilishi begins with a knife skill: slicing beef so thin that light passes through it. The sheets are dried, coated in a groundnut and spice slurry, dried again, then finished briefly over fire.
The result keeps for weeks without refrigeration — a technology developed long before cold chains, and still better than most of them.
Cook it with the real thing
Every ingredient mentioned here is in our pantry, sourced directly from West Africa.
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