Kilishi wadda ake kira beef jerky a turance nama ne da ake sarafa shi a yankin Hausawa a Arewacin kasar Najeriya, ko Arewacin lardin Kamaru, ko a yankin Jamhoriyar Nijar. Ana hadda kilishi ne dai da naman shanu, ko rago, ko akuya, ko na rakumi. Masanan sarafa kilishi sun bayyana shi da zabebben nama wanda sai asalin mahauci dan gado ke yin shi. Mafi shaharar kilishi dai da naman shanu ake yin shi.
ABUBUWAN BUKATA SUNE:
· Tsokan nama
· Sinadarin dandano
· Garin kuli kuli
· Gishiri
· Garin yaji
· Kanumfari
· Citta
· Tafarnuwa
· Masoro
· Albasa
· Soyyayyen gyada
YADDA AKE HADDA KILISHI
1. Da farko zamu fara da fere naman mu.
2. Bayan mun fere, sai mu shanya shi naman ya bushe, hakan na iya daukan kwana biyar zuwa goma amma, idan kina da oven sai kiyi anfani da shi wajan busar da naman ki on low heat.
3. Bayan naman ya bushe sai mu dauko su kayan haddin mu, su kayan dandano da kamshi, mu kwabasu guri daya da dan ruwa kar yayyi ruwa sosai kuma kar yayyi kauri.
4. Daga nan sai mu dauko bushashiyar naman mu mu gaurayya cikin haddin, sai mu maida naman rana ko cikin oven domin ya bushe, kuma haddin ya shiga cikin naman sosai. 
5. Idan har a oven kika sa naman ki toh kilishin ki ya hadu, in kuma a rana ne toh dole ki gasa kilishin ki a wuta domin kayan hadinki ya shiga ciki Sosai.
6. Bayan kin gasa toh kilishin ki ya hadu.
Rubutawa: Firdausi Musa Dantsoho
