Kilishi, a meat-based traditional product of Sahelian Africa, is a sun-dried, coated and grilled beef. The effect of moisture content of the dried meat before coating and sauce ingredients, on coating quality and product yield of kilishi were determined. Analysis of the losses after the coating and grilling stages highlighted the mechanisms that determine coating quality. To improve sauce adhesion to the dried meat, wheatflour was added to the traditional sauce (a mLcture of groundnut paste, water, and spices). The amounts of water and wheat flour required to ensure that the sauce adhered to the meat well were also determined. This has optimized the kilishi processing to improve product yield.