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Kilishi is a version of jerky that originated in Hausaland. It is a dried form of suya, made from deboned cow, sheep or goat meat. Each of the selected muscles is sliced into sheets of one metre or less for easy drying. The dried sheets of meat are then collected and kept for the next process.

A paste made from peanuts, called labu, is diluted with enough water, spices, salt, ground onions, and sometimes sweeteners such as honey, to add sweetness. The dried "sheets" of meat are then immersed one by one in the labu paste to coat them, before being left to dry for hours before roasting on a wire mesh.

Kilishi can be kept for months without much change to its taste.[1][2]


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