Kilishi

Ingredients

• 700g beef eye of round or top round, trimmed of all visible fat
• 1 cup raw shelled peanuts (groundnuts)
• 2 tbsp vegetable oil
• 1/2 cup water, plus more to thin the paste
• 2 tbsp ground cayenne pepper, adjust to taste
• 1 tbsp ground ginger
• 1 tsp ground cloves
• 1 tbsp ground garlic or garlic powder
• 1 tsp ground black pepper
• 2 seasoning cubes, crushed
• 1 tsp salt

Before you cook

• Freeze the beef for 30 to 45 minutes, until firm but not frozen solid, so it slices cleanly.
• Slice the beef against the grain into very thin sheets, about 3mm thick.
• Lay the beef slices between sheets of plastic wrap and pound gently with a meat mallet into even, thin, jerky-like sheets.
• Toast the raw peanuts in a dry pan over medium heat, stirring constantly, until golden and fragrant.
• Rub the warm toasted peanuts inside a clean kitchen towel to loosen and remove the skins.
• Grind the skinned peanuts in a blender or food processor into a smooth, slightly oily paste.
• Mix the peanut paste with the vegetable oil, cayenne, ginger, cloves, garlic, black pepper, crushed seasoning cubes, and salt in a bowl.
• Stir in water a little at a time until the paste reaches the consistency of a thick, spreadable batter.
• Line two baking sheets with wire racks, or line trays with foil if racks aren't available.

Steps

1. Lay the thin beef sheets flat on the lined baking sheets in a single layer.
2. Using the back of a spoon, spread a thick, even layer of the peanut paste over one side of each beef sheet, covering it completely.
3. Set the oven to its lowest setting, around 70°C (150°F).
4. Place the trays of coated beef into the oven.
5. Dry the beef for 3 hours, until the surface is firm and no longer tacky.
6. Remove the trays from the oven and flip each piece of beef over.
7. Spread a layer of peanut paste on the second side of each piece.
8. Return the trays to the oven and dry for another 3 hours, until the meat is firm, dark, and leathery all the way through.
9. Take the trays out of the oven and raise the oven temperature to 220°C (425°F), or heat a grill or broiler to high.
10. Place the dried kilishi under the grill or in the hot oven for 2 to 3 minutes per side, watching closely, until lightly charred and fragrant.
11. Let the kilishi cool completely on a rack before handling.
12. Break or cut the kilishi into pieces to serve.