Ingredients TK SK1 SK2 SK3 SK4 SK5 SK6 SK7
Ginger (Zingiberofficinale) 3.30 3.30 2.81 2.97 3.14 3.47 3.63 3.80
Alligator pepper(Afromomummeleguata) 1.20 1.20 1.02 1.08 1.14 1.26 1.32 1.38
Black pepper (Piper guineense) 3.00 3.00 2.55 2.70 2.85 3.15 3.30 3.45
Red pepper (Capsicum frutescens) 2.00 2.00 1.70 1.80 1.90 2.10 2.20 2.30
Sweet pepper (Capsicum annum) 2.00 2.00 1.70 1.80 1.90 2.10 2.20 2.30
Onion (Allium cepa) 12.00 12.00 10.20 10.80 11.40 12.60 13.20 13.80
Garlic (Allium sativum) 0.50 0.50 0.43 0.45 0.48 0.53 0.55 0.58
African nutmeg (Monodoramyristica) 1.00 1.00 0.85 0.90 0.95 1.05 1.10 1.15
Groundnut paste (Arachis hypogea) 31.50 31.50 26.78 28.35 29.93 33.08 34.65 36.23
Magi seasoning 1.50 1.50 1.28 1.35 1.43 1.56 1.65 1.73
Salt 3.00 3.00 2.55 2.70 2.85 3.15 3.30 3.45
Sugar 3.00 3.00 2.55 2.70 2.85 3.15 3.30 3.45
Water 36.00 36.00 30.60 32.40 34.20 37.80 39.60 41.40
TK - Traditional kilishi (100% ingredients)
SK1 - Sausage-typekilishi (100% ingredients)
SK2 - Sausage-type kilishi (85% Ingredients)
SK3 - Sausage-typekilishi (90% ingredients)
SK4 - Sausage-type kilishi(95% ingredients)
SK5 - Sausage-type kilishi (105% ingredients)
SK6 - Sausage-typekilishi (110% ingredients)
SK7 - Sausage-type kilishi(115% ingredients)
Table 1:Composition of infusion mixtures used in kilishi preparation (kg/100kg).