Kano: Kil­ishi is ev

Daily Trust - - STAR FEATURE -

Agada­sawa is a fa­mous quar­ters in Kano city. It is renowned not just be­cause of the num­ber of rich peo­ple who re­side there, or the beau­ti­ful struc­tures erected in the area by the oc­cu­pants. Rather, it is fa­mous be­cause of the name the in­hab­i­tants have made for them­selves through the pro­cess­ing of Kil­ishi. For about 200 years, Kil­ishi pro­cess­ing has been the fa­mous busi­ness of the traders of Agada­sawa, Daily Trust gath­ered.

Vis­i­tors to Agada­sawa need not be told that the area is a home of Kil­ishi. The mo­ment one steps into the area, he will be greeted by va­ri­eties of Kil­ishi that are stocked in trans­par­ent boxes along the busy road that cuts through the area.

Al­haji Ma­gaji Yusuf Zakari, Chair­man of Agada­sawa Kil­ishi Pro­ces­sors Mul­tiPur­pose Co-op­er­a­tive So­ci­ety, ex­plains “my late grand­fa­ther Al­haji Zakari was a Kil­ishi maker and he died when he was over 100 years. His fa­ther (my grand­grand­fa­ther) Al­haji Audu Mai Wuya was also into the busi­ness. This is to tell you that this busi­ness has been in ex­is­tence in Agada­sawa for a very long time. I am sure a man of my age can­not trace the ac­tual his­tory of Kil­ishi in this area.”

Kudud­dufin Kil­ishi, as the name im­plies, is a lo­ca­tion in the heart of Agada­sawa quar­ters where peo­ple con­verge on daily ba­sis to process Kil­ishi. In the day and night hours, you will find a group of young men or adults con­duct­ing one as­pect of Kil­ishi pro­cess­ing or the other at Kudud­dufi. All the ac­tiv­i­ties tak­ing place at Kudud­dufi are car­ried out by males, Daily Trust, ob­served.

How­ever, women do con­trib­ute their quota in the pro­cesses from their re­spec­tive mat­ri­mo­nial homes. They are the pro­duc­ers of in­gre­di­ents of Kil­ishi which in­clude spices, pep­per pow­der, grinded ground­nut and Tiger nut pow­der ,among oth­ers. They are also the pro­ces­sors of Dam­bun Nama as well.

Daily Trust learnt that Kil­ishi was said to have been ini­ti­ated for emirs and war­riors. It was be­ing pro­cessed for them as a re­serve meal when­ever they are go­ing to war. It was done in a form of beef steak. The pro­cesses in­cluded slic­ing of the beef to sizes, mix­ing it with pow­dered ground­nut and other in­gre­di­ents , that were al­ready mixed with a small quan­tity of wa­ter, and then this is dried un­der the sun. Once, it dries, it can be pre­served for a very long time with­out show­ing any sign of de­cay.

The Agada­sawa Kil­ishi, if kept in a dry place, can be pre­served for one year with­out de­cay­ing, Daily Trust gath­ered. In a bid to meet the de­mand of their cus­tomers, the peo­ple of Agada­sawa process var­i­ous types of Kil­ishi, which in­cludes sug­ary Kil­ishi, salty Kil­ishi and Tiger nut Kil­ishi. They are also pro­duc­ing another type which is nei­ther salty, nor sug­ary for di­a­betes pa­tients.

In Agada­sawa, Kil­ishi is pro­cessed with cow beef, ac­cord­ing to Zakari “In Agada­sawa, we make Kil­ishi with real beef, largely sourced from the fol­low­ing parts of cow; Chuck, Round and Brisket. Even at that, we only select tip steak, rump roast, round steak, top blade steak and pot roast for Kil­ishi. These are the suit­able por­tions of beef we the Agada­sawa are us­ing to make Kil­ishi.”

Al­haji Amadun Baita Mai Kil­ishi Agada­sawa, 65, is also among the pro­ces­sors that have spent years in the busi­ness. He said ini­tially Kil­ishi was thicker than what it looks like now, adding “but grad­u­ally, peo­ple be­gan to re­duce its size to its pres­ence form .Only the Almighty knows what it will look like in the fu­ture ,be­cause our chil­dren and grand­chil­dren might come with new in­no­va­tions that will change its face again.”

Un­like be­fore when it was only meant for emirs and com­bat­ants, Kil­ishi is now for ev­ery­body that wishes to taste it. It is be­ing sold to any in­ter­est­ing buyer ir­re­spec­tive of his/her sta­tus in the so­ci­ety.

Ac­cord­ing to Zakari, nowa­days Kil­ishi is be­ing trans­ported to var­i­ous African and western coun­tries. He said their fore­fa­thers started tak­ing it to some African coun­tries such as Togo, Ghana, Cameroon, Niger and Chad among oth­ers. It is also be­ing ex­ported to UK, USA, China, In­dia, Ja­pan, Bubai, Ar­gentina and Ger­many, among other coun­tries across the globe.

Zakari said he started the busi­ness of Kil­ishi at the age of eight. Thus far he has spent over 30 years in the busi­ness “Kil­ishi means ev­ery­thing to me; through it I ob­tained my Diploma cer­tifi­cate and I am spon­sor­ing my chil­dren’s ed­u­ca­tion. I have de­pended on this busi­ness right from my child­hood. So all I have ob­tained in life, I got it through the busi­ness of Kil­ishi.”

Kil­ishi is mixed with other in­gre­di­ents to form a de­light­ful dried meat.

Ma­gaji Yusuf Zakari says Agada­sawa Kil­ishi can last for a year.

Newspapers in English

Newspapers from Nigeria

© PressReader. All rights reserved.