Crunchy, spiced peanut bars made from roasted ground peanuts shaped into sticks or rings and deep-fried until crisp.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: woven basket
Accompaniments: gari, chili pepper
Instructions
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1
Grind roasted peanuts in a mortar or food processor to a smooth, oily paste.
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2
Add ginger, chili powder, and salt, knead into the paste.
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3
Squeeze handfuls of paste firmly to extract excess oil (reserve oil for frying).
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4
Shape squeezed paste into small sticks, rings, or flat rounds.
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5
Heat reserved peanut oil plus vegetable oil, fry shapes 3-4 minutes until deeply golden and crunchy.
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6
Cool on a rack. Store in airtight container for up to two weeks.
Did You Know?
Kuli-kuli is so durable it was historically carried by traders on long journeys across the Sahel as a portable protein source.
Chef's Notes
Equipment Tips
- mortar and pestle
- frying pan
- baking sheet
Accompaniments
gari, chili pepper
The Story Behind Kuli-Kuli
Kuli-kuli is a traditional peanut snack found across the West African Sahel, from Senegal to Nigeria, with Togo occupying a prime position in this peanut belt. The ingenious technique of extracting oil from peanut paste and then frying the defatted residue creates a snack that is both crunchy and shelf-stable. In Togo, kuli-kuli is sold at every market, bus station, and school gate, often crumbled over salads or eaten with gari. The snack represents the resourcefulness of West African food culture, where nothing goes to waste.
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