Introduction

After I posted my article Meat and Nuts: The Mesopotamian Link,” a Capetonian friend asked me about the nutritional benefit of blending nuts and meat. Rather than just giving him the answer from Chat GPT, I decided to use my own creation of a new recipe as a basis. I call it “Nutri-Coated Meat” or “Nutri-Coat.”

“Nutri-Coat” is a formulation I did in accordance with The Formulation Law I developed earlier this week. It is my attempt at an innovative leap in food science, ingeniously blending the nutritional prowess of oil-extracted groundnut meal with the rich, cultural heritage of dried meat, inspired by cherished West African dishes such as Kilishi and Suja. This fusion is more than a mere combination of two food elements; it’s a strategic endeavour to uplift the nutritional value of our diets by harmonizing the virtues of plant-based and animal-based nutrients, rooted in generations of culinary wisdom.

Kilishi is a Nigerian delicacy similar to Biltong in South Africa and Suja is thin slices of beef or chicken, fried over coals on a skewer and dipped into suja spice with a main ingredient of ground nut cake. This is the foundation of my “Nutri-Coat.”

These dishes are known for their method of incorporating groundnut meal as a coating for dried meat and embody the ancient practice of creating balanced, nutrient-dense meals. They are examples of the integration of flavours and textures, ensuring a diet rich in essential nutrients while paying homage to the culinary traditions that have sustained communities for centuries.

Kilishi

Kilishi is made from lean cuts of meat, commonly beef, which are thinly sliced or cut into small pieces. These pieces are then seasoned with a blend of local spices, which can include chilli peppers, garlic, ginger, and other regional spices, depending on the specific recipe and local preferences. After seasoning, the meat is left to marinate for several hours or overnight to absorb the flavours.

The marinated meat is then dried. Traditionally, this is done by sun-drying, where the meat pieces are spread out on racks and left to dry under the sun for several days until they achieve a desired level of dryness. In more modern methods, a dehydrator or an oven set at a low temperature can be used to achieve a similar effect.

Once the meat is dried, it can be coated with groundnut (peanut) meal, which has had the oil extracted. This not only adds a nutritional boost but also a unique flavour and texture to the meat. The groundnut meal coating is applied just before the final drying stage to ensure it adheres well to the meat.

Kilishi is often served as a snack or appetizer, sometimes accompanied by dipping sauces or additional spice mixes for extra flavour. It can also be rehydrated and added to soups and stews, where it imparts a rich, meaty flavour and the nutty taste of the groundnut coating.

Suja

Suja is a spice that is consumed with thick pieces of meat, threaded through a skewer and grilled BBQ style. The spice comes separately. You coat the grilled meat in it and enjoy it with fresh onions. Just as every person in South Africa has their own Boerewors and Biltong recipe, every Nigerian has his or her own suja blend. A key component of Suja remains groundnut meal.

Nutri-Coat Nutritional Benefits Inspired by Suja and Kilishi

Let’s first look at the nutritional value of Suja and Kilishi. “Nutri-Coat” exploits the same benefits. Its value in nutrition is in the first place its meat content.

• Protein Quality – Ite value in protein quality is derived from the meat. Its protein content comes from the fact that the meat is dried in the case of Kilishi which concentrates the protein content. Groundnut itself is high in protein content ranging from 22–30% of its total calories. By combining the complementary amino acid profiles of groundnut meal and meat, “Nutri-Coat” delivers a protein blend of unparalleled quality, essential for muscle health and overall bodily functions.
• Fibre Boost – Groundnut meal contributes valuable dietary fibre, enhancing digestive wellness and playing a role in cholesterol management, a component often missing in meat-based diets.
• Nutrient Richness – The mineral and vitamin content of groundnut meal enriches the dietary offering, synergizing with the nutrient-dense profile of meat to ensure a holistic intake of essential nutrients.
• Improved Fat Composition – The inclusion of groundnut meal’s unsaturated fats introduces a healthier fat balance, reducing the saturated fat impact from meat and supporting cardiovascular health.

Practically, “Nutri-Coat” enhances the consumption experience by improving the dried meat’s moisture and texture, introducing a delightful nutty flavour that complements the meat’s natural taste, and extending the product’s shelf life, thanks to the inherent stability of the dried components. However, mindful storage is necessary to mitigate the risk of fat oxidation in the groundnut meal.

Embracing the essence of Kilishi and Suja within the “Nutri-Coat” concept is an acknowledgement of the profound impact traditional culinary methods have on modern nutritional science. This blend does not merely add essential nutrients to the diet; it also infuses it with a distinctive taste and texture profile, appealing to those in search of nutritious, convenient food options that echo the rich culinary legacy of West Africa. “Nutri-Coat” transcends being a mere product; it is a celebration of tradition, nutrition, and innovation, aiming for a healthier future that does not compromise on taste or cultural authenticity.

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Ingredients:

• 500g lean meat (beef or goat preferred)
• 200g oil-extracted groundnut meal (peanut powder)
• Salt to taste
• Spices (such as paprika, black pepper, and garlic powder) to taste
• Cooking oil for frying (optional)

Preparation:

1. Meat Preparation:
   • Slice the meat into thin strips or pieces to ensure even drying and cooking.
   • Season the meat strips with salt and your choice of spices. Let them marinate for at least 1 hour to enhance flavour absorption.
2. Drying the Meat:
   • Arrange the seasoned meat strips on a drying rack. Ensure they do not overlap to promote uniform drying.
   • Sun-dry the meat for 1-2 days until completely dehydrated. Alternatively, you can use a dehydrator or an oven set to the lowest temperature, leaving the door slightly open to allow moisture to escape. This process might take several hours.
3. Coating with Groundnut Meal:
   • Place the dried meat pieces in a large bowl. If you prefer a crunchier texture, lightly fry the dried meat in a small amount of cooking oil before coating.
   • Sprinkle the oil-extracted groundnut meal over the dried meat. Toss until each piece is evenly coated with the groundnut meal. The natural oils in the meat will help the meal stick to the surface.
4. Serving:
   • “Nutri-Coat” can be enjoyed as a standalone snack, offering a perfect blend of savoury and nutty flavours.
   • It can also be served alongside staple foods such as rice, fufu, or alongside vegetable dishes to create a balanced meal.

Nutritional Highlights:

• Protein-Rich: Combining lean meat with groundnut meal significantly increases the protein content, supporting muscle maintenance and growth.
• Fibre Boost: Groundnut meal introduces dietary fibre, promoting digestive health.
• Enhanced Nutrient Profile: Groundnut meal provides essential vitamins and minerals, complementing the nutrient-rich meat.
• Improved Fat Composition: The unsaturated fats in groundnut meal contribute to a healthier fat profile.

Final Thoughts:

“Nutri-Coat” is a modern take on traditional African dishes, offering a nutrient-dense, flavorful, and convenient food option. It embodies the spirit of innovation while staying rooted in traditional culinary practices, making it a versatile addition to any diet seeking to blend taste, tradition, and nutrition.