Sokoto kilishi adds more taste

Sokoto Kilishi is legendary for its taste and quality. The production of this tasty snack is among ventures that have stood the test of time in Sokoto. Kilishi production is among the growing trades in the state, even as the producers are now adopting innovative ways of improving on and marketing their product. This has […]

Sokoto Kilishi is legendary for its taste and quality. The production of this tasty snack is among ventures that have stood the test of time in Sokoto.

Kilishi production is among the growing trades in the state, even as the producers are now adopting innovative ways of improving on and marketing their product. This has created stiff competition in the market.

Kilishi has remained a favourite among consumers of red meat because of its unique taste and the longer period it stays without going bad hence its popularity among exporters of food items and acceptability by foreigners.

Over time, intending pilgrims package Kilishi for their trips to Saudi Arabia. Many in the state also give it out to visiting friends and relations from outside the state.

Kilishi, which is also an all season delicacy, is produced in many places across Sokoto State. Notable areas include Dange Shuni, Alkammu town in Wurno Local Government and in many areas of the metropolis.

A visit to one of the most popular and highly patronized Kililshi production joint in the metropolis – Shagalinku, revealed a modern approach to Kilishi making with hygiene and innovative approaches as key to attracting consumers.

The outfit is set to commission a new Kilishi-making cottage industry with modern kits, well-spaced and clean environment. It is one of its kinds in the history of Kilishi business in Sokoto.

In a chat with Daily Trust, a senior staff of the Shagalinku, Alhaji Mode Abubakar, 45, who has spent 25 years in the Kilishi business, described it as rewarding and challenging.

“Kilishi requires experience, technique and innovation to make it acceptable and popular among consumers on one hand and exporters on the other,” he notes.

He points out: “It requires team work; an individual cannot go about it without helping hands. The task is too much to handle by a single individual.”

Abubakar takes us through the different stages of Kilishi making.

“The process entails removing of veins, fats and a leathering slippery substance called Yadi from the beef. We cut the beef into small portions (called Gunduwa) and we use sharp knife to skillfully shred the Gunduwa into a thin flat substance which we spread on cornstalk for drying one after the other in rows with adequate spacing,” he explains.

He adds: “Even these spreading aspects in highly systematic as you need someone with experience to turn it at regular intervals to ensure that it is well dried.”

The next stage is Tsomi, immersion of the dried flat pieces into a large container full of Labu – a mixture of pounded groundnut, seasoning, onion, ginger, pepper, spice and recently honey or date palm. “It is the blend that gives Kilishi its unique taste. The taste of good Kilishi lies in the manner the Labu is mixed and prepared.”

He recalls an old Hausa adage which says “it is not the size of the flat piece of dried beef that is Kilishi but the prepared substance in which the beef is soaked in to give taste.”

Abubakar continues: “The Labu-coated dried flat beef is taken back to the cornstalk bed for final drying before roasting. The thinnest flat beef makes better Kilishi, and the drier the tastier and longer period of preservation.”

The most difficult period in making Kilishi according to Abubakar is during the rainy season when there is no sun to dry the processed beef before roasting.

During the rainy season, a process that takes only four hours to accomplish drags to 24 hours using all tricks of the trade. He reveals that during the rainy season, Kilishi becomes scarce due to low level of production owing to wet weather.

“It is during the rainy season that we work extra time. A work that takes us just 4 hours drags through the whole day and with much difficulty. In the end, we produce less than usual. We sometimes have to use bonfire to dry our beef instead of the sun.”

He attributed the success of Shagalinku to experienced skilled personnel and the ability to experiment with components used in its production. “We have enough manpower who are skilled and experienced and who have stayed with us for long period of time. There are no less than 20 boys working here with us. They are paid on daily or monthly basis depending on individual agreement.”

The kilishi dealer points out: “The little time we take and experience used in making our Kilishi makes it the hottest in demand among average consumers and those who exports it to Dubai, America and Saudi Arabia.”

He notes: “Our Kilishi is popular because it has reached places where I have never ever set feet. Every day, we try to add value to our product; we have polythene bags and envelopes for packaging with our logo, address and phone numbers. “

Mode, who has three wives and eight children, is living comfortably with them while taking care of all their needs from the Kilishi business. “It is fulfilling,” he declares.

Another staff, Abubakar Aliyu, 47, said he inherited the Kilishi making art and decided to remain with Shagalinku because they pay well.

Aliyu, who has two wives and 10 children, describes the Kilishi trade as satisfying. He notes that Kilishi is appreciated by many within and outside the country.

Muhammadu Hussaini, 35, who is in charge of sales, says prices range from N200 to N1,000.

According to him, they record low sales during Ramadan because people don’t eat during the day. “So we cut down our production.”

Hussaini observes that the current economic downturn has also affected the business. “I can remember that between 1999 and 2007, we had some customers who packaged large quantities for export and also government used to purchase for their visitors then.”

In a chat with Daily Trust, a regular Kilishi buyer, Mohammad Aminu, says he enjoys the snack a lot. “Anytime I want to entertain my family, I just get some kilishi for them.”

Mallama Aisha Adamu was at the Kilishi selling point to purchase some.  “I am buying some packs of kilishi for my visitors from Lagos,” she reveals, “I want those over there to have a taste of Sokoto’s unique and delectable Kilishi.”