Snacks
Kilishi & Suya Pepper Platter
Ten minutes, no cooking. Kilishi strips, sliced red onion, fresh tomato and a heavy dusting of suya spice.
This is less a recipe than an assembly — the way kilishi is actually eaten across northern Nigeria. The point is contrast: dry, spiced meat against something cold, sharp and wet.
Method
Separate the kilishi strips and lay them across one side of a large board or platter.
Arrange the onion rings, tomato wedges and cucumber alongside, keeping each ingredient in its own group rather than tossing them together.
Dust the suya spice generously over the vegetables — not over the kilishi, which is already seasoned.
Add the lime wedges and serve immediately, with more suya spice in a small bowl on the side.
Cooking tips
- Serve the kilishi at room temperature; straight from a cold cupboard it tastes flat.
- A squeeze of lime over the onion five minutes ahead takes the raw edge off it.
- Mixing two or three kilishi variants on one board is the easiest way to make it feel generous.
AFG Products Used
Everything you need from our range
Ready-to-Eat Snacks
Kilishi Strips Beef Jerky
Spiced dried beef, cut in strips for the perfect pick-and-eat snack. High in protein.
Spices & Seasonings
Suya Spice
The groundnut-and-chilli rub behind West Africa's most famous grilled meat.
More to cook
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