Crunchy, savory snack cakes made from ground roasted peanuts with ginger, onion, and spices. The paste is shaped into sticks or balls, then deep-fried until golden and crisp.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper cone or basket
Accompaniments: gari, roasted yam
Instructions
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1
Grind roasted peanuts in a mortar or food processor to a smooth paste.
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2
Knead the paste to extract excess oil, squeezing out liquid.
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3
Mix in ginger, grated onion, cayenne, and salt.
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4
Shape into small sticks or balls.
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5
Deep fry in batches at 350F until golden brown and crispy. Drain on paper towels.
Did You Know?
Kuli kuli vendors are a fixture at Beninese markets and bus stations, selling the crunchy snacks in small paper cones for travelers.
Chef's Notes
Equipment Tips
- mortar and pestle or food processor
- deep fryer or pot
- paper towels
Accompaniments
gari, roasted yam
The Story Behind Kuli Kuli
Kuli kuli originated among the Hausa people and spread throughout West Africa via trade routes. In Benin, it became an essential market snack and protein source, particularly in the northern regions. The technique of extracting oil from the peanut paste before frying gives kuli kuli its distinctive dry, crunchy texture.
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