kilichi : The kilichi (in French-speaking countries) or kilishi (in English-speaking countries) is a preparation de dried meat in use in Niger, northern Nigeria and Cameroon. She prepares herself by doing slimming in the sun of Finnish thongs de meat, usually from beef, but also camel, thelamb and goat. These thongs are then coated by dough based onpeanut and various condiments et vegetables, including L'onion and several spices. The product thus obtained is then delivered to slimming a few hours in the sun then roast a few minutes over high heat. Since the product is neither standardized nor protected by a label, there are wide variations in preparation methods.
If the paternity of the kilichi is generally attributed to Niger, the specialty is also produced and consumed in neighboring countries (Cameroon, Nigeria, Mali, etc.), particularly due to the emigration of Nigeriens.
Manufacturing: The manufacturing of kilichi takes place in several phases.
Cleaning: Parts of the meat de beef chosen for the kilichi are the sirloin and Legs because they are parts fleshy. Once these parts are selected, they are then stripped of their fat en cut in thin thongs using a couteau cooking well sharpened.
First phase of drying: The strips of meat are spread on a board or on hurdles and put in the sun for four to five hours. They are turned over from time to time so that all sides are presented to the sun. In order to avoid dust on the meat, this drying is carried out in a clean and well-appointed place.
Seasoning : The thongs are seasoned by soaking in a dough of condiments comprisingpeanut crushed, salt, spices, sesame battery, Ginger and others condiments traditional and even Confidential.
The quantity of condiments used depends on the quality of meat to be obtained. At this level we obtain kilichi of a reddish color if the strips of meat have been soaked in a sauce condiments containing pimento red, yellowish in color if the sauce did not contain red pepper, or black if the kilichi was not dipped in any sauce.
Second drying: These strips of meat are returned to slimming for two to three hours. They are then basted byoil and placed on grids where they will be delicately smoked with the heat of the fire. The exposure time on the grill depends on the quantity of kilichi, it varies from four to five days for large quantities intended for marketing.