Ingredients with Measurements:
- 1 pound of Kilishi (thinly sliced beef jerky)
- 1 large onion, sliced
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Brush the Kilishi slices with olive oil and season with salt and pepper.
3. Place the Kilishi slices on the grill or grill pan and cook for 2-3 minutes on each side, until they are crispy and slightly charred.
4. While the Kilishi is cooking, slice the onion into thin rings.
5. Once the Kilishi is cooked, remove it from the grill or grill pan and set it aside.
6. Add the sliced onions to the grill or grill pan and cook for 2-3 minutes on each side, until they are soft and slightly charred.
7. Once the onions are cooked, remove them from the grill or grill pan and set them aside.
8. Serve the Kilishi and onions together on a platter.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Protein: 30g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Substitutions for ingredients:
- You can use any type of thinly sliced beef jerky instead of Kilishi.
- You can use any type of onion instead of a large onion.
Variations:
- You can add some chopped fresh herbs, such as parsley or cilantro, to the Kilishi and onions before serving.
- You can serve the Kilishi and onions with a side of rice or quinoa.
Tips and tricks:
- Make sure to brush the Kilishi slices with olive oil to prevent them from sticking to the grill or grill pan.
- Don't overcook the Kilishi, as it can become tough and chewy.
- You can also grill some vegetables, such as bell peppers or zucchini, to serve alongside the Kilishi and onions.
Storage instructions:
Store any leftover Kilishi and onions in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Kilishi and onions, place them in a skillet over medium heat and cook for 2-3 minutes, until heated through.
Presentation ideas:
Serve the Kilishi and onions on a large platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, such as parsley or cilantro, and lemon wedges.
Pairings:
Serve the Kilishi and onions with a side of rice or quinoa, and a crisp green salad.
Suggested side dishes:
Rice, quinoa, or a green salad.
Troubleshooting advice:
If the Kilishi is sticking to the grill or grill pan, make sure to brush it with enough olive oil.
Food safety advice:
Make sure to cook the Kilishi and onions to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Kilishi is a traditional Nigerian snack made from thinly sliced beef that has been marinated in spices and dried in the sun.
Flavor profiles:
The Kilishi is salty and slightly spicy, while the onions are sweet and slightly charred.
Serving suggestions:
Serve the Kilishi and onions as a snack or appetizer, or as a main dish with a side of rice or quinoa.
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Region: Nigerian