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Meat from Northern Nigeria, Niger, Cameroon, Chad
Kilishi is a boundary entry, not a microbial ferment. Thin sheets of lean beef are sun-dried, soaked in a spiced groundnut paste, dried again and briefly roasted, so it keeps by drying, not by fermentation.
| Defatted groundnut paste28.5 kg | [ogunsola2008] |
| Water36.2 kg | [ogunsola2008] |
| Onion8.4 kg | [ogunsola2008] |
| Stock seasoning (monosodium glutamate)5.8 kg | [ogunsola2008] |
| Ginger3.8 kg | [ogunsola2008] |
| Sugar3.5 kg | [ogunsola2008] |
| Black pepper (Piper guineense)3.4 kg | [ogunsola2008] |
| Cloves2.6 kg | [ogunsola2008] |
| Alligator pepper2.1 kg | [ogunsola2008] |
| Red pepper and sweet pepper1.9 kg each | [ogunsola2008] |
| Salt and curry0.7 kg each | [ogunsola2008] |
| African nutmeg0.4 kg | [ogunsola2008] |
| Garlic0.1 kg | [ogunsola2008] |
Total time across the recorded steps: 13 h – 14 h
What changes: Lean beef is cut into thin continuous sheets along the grain
Output: thin meat sheets.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kilishi is a boundary entry, not a microbial ferment. Thin sheets of lean beef are sun-dried, soaked in a spiced groundnut paste, dried again and briefly roasted, so it keeps by drying, not by fermentation. Made in 5 steps over 13 h – 14 h. The longest step, first sun-drying, takes 7 h (Ogunsola O.O 2008) and runs at 29–31 °C (Ogunsola O.O 2008).
| Main step | 7 hReported[ogunsola2008] | First sun-drying |
|---|---|---|
| Temperature | 29–31 °CReported[ogunsola2008] | First sun-drying |
Kilishi has no fermentation step. It is related to jerky and biltong, but its sheets are dried twice with a thick groundnut and spice coating in between and then roasted.
Kilishi keeps by drying, not by acid. In one study of stored kilishi, Bacillus was the most common bacterium after 36 weeks, and Staphylococcus and Proteus were isolated. A review of Nigerian dried meats reports that kilishi from central Nigeria had aflatoxin B1 and B2 and ochratoxin above the European Union limits, and that the limits were also exceeded in other dried meats there (Falowo 2023).
Hazards the sources name: Staphylococcus spp. and Proteus spp. (isolated from stored kilishi); Aflatoxins B1 and B2 and ochratoxins (mould toxins) in kilishi from central Nigeria, above the EU limits, as reported in a review of a 2022 survey.
Every number is labelled with how it is known. How this atlas is made
