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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 for months 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 |
| 28.5 kg | Defatted groundnut paste[ogunsola2008] |
| 36.2 kg | Water[ogunsola2008] |
| 8.4 kg | Onion[ogunsola2008] |
| 5.8 kg | Stock seasoning (monosodium glutamate)[ogunsola2008] |
| 3.8 kg | Ginger[ogunsola2008] |
| 3.5 kg | Sugar[ogunsola2008] |
| 3.4 kg | Black pepper (Piper guineense)[ogunsola2008] |
| 2.6 kg | Cloves[ogunsola2008] |
| 2.1 kg | Alligator pepper[ogunsola2008] |
| 1.9 kg each | Red pepper and sweet pepper[ogunsola2008] |
| 0.7 kg each | Salt and curry[ogunsola2008] |
| 0.4 kg | African nutmeg[ogunsola2008] |
| 0.1 kg | Garlic[ogunsola2008] |
| Starter | none |
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 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.
One study found aflatoxin levels in kilishi far above safe limits and traced them to contaminated groundnut, not to mould growth on the meat. The same study found that a 10 % potassium sorbate treatment gave some protection against mould.
Hazards the sources name: Staphylococcus spp. and Proteus spp. (isolated from stored kilishi); Aflatoxins from contaminated groundnut.
Every number is labelled with how it is known. How this atlas is made
Igene and colleagues described kilishi's origin as "lost in antiquity" in 1990, when they published one of the first studies of its traditional processing.
