Kuli-kuli
Kuli-kuli is a beloved traditional snack from Northern Nigeria, made primarily from groundnuts. This delightful treat is known for its satisfying crunch and rich flavor, making it a favorite among many.
- Prep
- 20 min
- Cook
- 46 min
- Total
- 1 hr 6 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Frying pan
Equipment
Wooden spoon
Equipment
Blender or food processor
Equipment
Mixing bowl
Equipment
Cheesecloth
Equipment
Paper towels
Procedure
Toast the peanuts in a dry frying pan over medium heat, stirring occasionally to avoid burning. Once roasted, remove the skins by rubbing them between your hands or using a cloth to gently press and peel off the skins.
Procedure
Using a food processor or blender, grind the roasted peanuts to form a peanut butter, working in batches as necessary. This will take around 5–10 minutes depending on power.
Procedure
Transfer peanut mixture to a large mixing bowl. Add in water, ¼ cup (60 ml) at a time, to peanut butter, kneading with your hands after each addition. This will swell up the grains in the peanut butter, making it thicker and releasing the oils. Stop adding water once the mixture starts releasing oils. Continue to knead for a further 5 minutes to release as much oil as possible.
Procedure
Put the mixture into a cheesecloth, and squeeze to release the oils. Transfer the peanut mixture back to the bowl, and set aside the oils for deep-frying.
Procedure
Stir in the remaining ingredients, mixing well to combine.
Procedure
Mix in enough water, a tablespoon at a time, until you get a moldable dough, and knead well.
Procedure
Take teaspoonfuls of the dough and roll them into small balls or form them into flat discs, depending on your preference. You can also shape them into small cylinders or oval shapes, like traditional kuli-kuli. You can experiment with different shapes.
Procedure
Heat the reserved oil in a frying pan over medium heat. Fry the kuli-kuli pieces in batches, ensuring they don’t overcrowd the pan, until they are golden brown and crispy on all sides (about 4–5 minutes). Be sure to flip them carefully to ensure even frying.
Procedure
Once fried, remove the kuli-kuli from the oil and place them on a paper towel to drain excess oil. Allow them to cool completely before serving.
Photo: Bukky658 · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 15 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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