00:00 Hello my fabulous 77 presenters.
00:02 I welcome you to another thrilling episode of My Hosu,
00:06 where we dive deep into the world of hardworking individuals.
00:10 Let's go there, My Hosu.
00:13 Today, I am at the legendary Dede Livestock Market,
00:17 popularly known for its mouthwatering kilishi,
00:20 without wasting your time.
00:22 Ladies and gentlemen, I present to you
00:25 our star, Osula, for today.
00:29 My name is Bedemasi Kabiru.
00:31 I own the meat villa.
00:32 And we produce our precise kilishi.
00:36 And that is my hosu.
00:38 Kilishi is a Nasa language.
00:40 It's translated back to English, means jerky.
00:42 In Nasa, it's called kilishi because it's dried.
00:46 You know, it's dried and stripped.
00:48 It takes a lot to be a kilishi producer.
00:50 And do you think I can land the job?
00:53 Because that is why I'm here today.
00:54 I want you to teach me your osu.
00:58 In the next few hours, you should be a kilishi producer.
01:01 Oh, my God!
01:02 You know, slaughter the cow, cut the meat,
01:05 pa-pa-pa, marinate, mix the meat together.
01:08 And before you know it, here is your kilishi.
01:11 I can't wait.
01:12 So let me just take you through the process.
01:14 This is where we process all the meat.
01:16 From the stage of the boning,
01:18 after we've been able to debone,
01:20 so we bring out all the fillets.
01:22 So now these are the fillets and steak.
01:24 So now at this point, we're trying to open it up.
01:27 So I'm wondering, how do you manage to get it to this level?
01:30 When we're trying to open it,
01:32 we don't, we'll be careful that we don't cut it off.
01:35 So it can actually come out very long.
01:38 As to when marinating, you see how a whole sheet,
01:42 this is now a whole sheet.
01:44 Gradually, gradually, so you don't cut it off.
01:47 You now open it like that, yeah.
01:48 Oh, my God!
01:49 I have it!
01:52 So we put firewood under here now.
01:53 So we disinfect the metal vest.
01:56 Okay.
01:56 To disinfect the metal vest.
01:58 So now you can now open it gradually.
02:00 Just be opening it now gradually.
02:02 Kilishi, the work of art.
02:04 Wow.
02:07 I can feel the heat.
02:08 When you spread it like this, how many days does it take?
02:11 Like I told you, you know, it's stages.
02:12 If you want it very dry,
02:14 you have to leave it almost a day,
02:17 so that it can actually get that heat.
02:18 After you put the fresh one,
02:20 this is, you now have to turn it here.
02:22 So the other, the top part now gets the heat.
02:24 This is the last stage of it.
02:26 Now this is dried already,
02:27 and it's almost ready for jerky.
02:30 The next stage now is marinating.
02:33 Everything has already been mixed.
02:34 Garlic, you know, nutmegs.
02:37 No hustle is easy.
02:39 This is the last stage.
02:40 Now we've exposed it now to heat.
02:42 So it will dry up.
02:43 It will dry up to the point it will become crispy.
02:46 So you can just break it.
02:47 Wow.
02:48 Kilishi!
