Kirincchi or Kilichi, which ever way you wish to pronounce it, is a local delicacy. Much more like the turkish kebab or what some people would also call barbecue.
It comprises beef sliced thinly flat, spiced with pepper and some other ingredients, dried in the sun for hours, and then finally roasted over charcoal flame.
When the beef is allowed to roast gently over the charcoal flame, without been dried in the sun first, it is called “suya” , that is what we call it, locally.
But when it is dried in the sun, extra done or extra roasted over the flame, to make it dry and hard, then it becomes kirinchi or kilichi.
Kilichi lasts longer than the normal roasted beef, because it is extra dried, coated with oil or without oil, and various local spices, before being heated. Because of the heat, but not allowed to get burnt though. Just dry enough to make it easy to preserve. They are usually sold at bus terminus, motor parks, and stop-over points, in the middle belt and northern part of Nigeria.
Kirincchi or Kilichi, which ever way you wish to pronounce it, is a local delicacy. Much more like the turkish kebab or what some people would also call barbecue.
It comprises beef sliced thinly flat, spiced with pepper and some other ingredients, dried in the sun for hours, and then finally roasted over charcoal flame.
When the beef is allowed to roast gently over the charcoal flame, without been dried in the sun first, it is called “suya” , that is what we call it, locally.
But when it is dried in the sun, extra done or extra roasted over the flame, to make it dry and hard, then it becomes kirinchi or kilichi.
Kilichi lasts longer than the normal roasted beef, because it is extra dried, coated with oil or without oil, and various local spices, before being heated. Because of the heat, but not allowed to get burnt though. Just dry enough to make it easy to preserve. They are usually sold at bus terminus, motor parks, and stop-over points, in the middle belt and northern part of Nigeria.
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