Kilishi

Firstly, remove the bone from the 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.[1]

Kilishi drying in the sun (Niger).

A paste made from peanuts, called labu, is prepared by diluting with water. Spices, salt, ground onions, and sometimes sweeteners such as honey are added for flavor. A more natural way to add sweetness is with date palm. 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.

After drying, the meat roasted on a wire mesh.[2] Kilishi originates mainly from the northern part of Nigeria and the northern part of Cameroon.[3][4] Kilishi was born out of necessity, to preserve meat for longer as the lean meat supplies protein enough for merchants traveling through the Sahara for trade.[5][6]

Kilishi can be kept for months without much change in its taste. It is a form of delicacy[7][8]