Selected lean muscles from cow, sheep or goat are sliced into thin sheets of about 18 inches.  They are dried out under strict hygienic conditions in the sun until brittle. The dried sheets are dipped in a spicy paste that consists of choice peppers, peanuts, onion, garlic and salt. Sometimes a little honey is added to the mix—for those who like a little sweetness. The coated sheets are then dried for hours, before they are finally fire-roasted. Kilishi can be stored for months without losing any texture or taste.