Kilishi

Ingredients10

• lean beef1 kg
• roasted peanut paste200 g
• dried red chili peppers40 g
• fresh ginger30 g
• garlic4 cloves
• onion1
• ground cloves1 tsp
• ground black pepper1 tsp
• salt2 tsp
• water250 ml

Method

1. Trim all fat from the beef and slice it paper-thin across the grain.
2. Lay the slices in a single layer and dry them in hot sun or a low dehydrator until leathery but still flexible.
3. Blend the chili, ginger, garlic, onion, cloves, pepper, and salt with a little water into a smooth paste, then stir in the peanut paste and remaining water to make a thick slurry.
4. Brush or dip both sides of each dried slice so it is evenly coated with the slurry.
5. Dry the coated meat again until the paste is firm and no longer sticky.
6. Briefly toast the pieces over a low flame or in a hot dry pan until fragrant, then cool completely before storing.