KULI-KULI; A NIGERIAN SNACK OF NOSTALGIA

Kuli-kuli is a Nigerian snack that brings back so many wonderful memories of childhood for most West Africans. It’s more like a comfort snack for most children in that region. Kuli-kuli is prevalent to the West Africans and is made from roasted salted peanuts or groundnuts, especially in Nigeria. Kulu-kuli is more common in the northern part of Nigeria and is used in so many ways. It is used in meat grilling and other Nigerian cuisines. Peanuts are grounded and the oils squeezed out, mixed with several local African spices before frying it. The paste from the peanuts can be molded into different shapes, depending on individual preference before its fried. Most people make small balls or sticks from the paste before frying it. The oil from the peanut paste must be extracted for an expected crunchy feel result after frying it.

The Kuli-kuli snack is eaten by itself or could be eaten in several ways; with soaked Garri as most people do. It is used for making Suya and kilishi as well; the kuli-kuli balls or sticks are grounded into powder mixed with different spices for grilling different kinds of meat. In some other West African countries, the kuli-kuli powder is used for soup making, such as with Egusi soup. There are so many foods kuli-kuli are used for, depending on what part of the West African region you find yourself.

KULI-KULI RECIPE

• 2 cups roasted salted peanuts/groundnuts
• 4 ounces warm water (for mixing into the paste)
• 3 cups peanut oil (any kind will do)
• 1 tsp ground chili pepper
• 1 tsp ginger powder
• ½ tsp potash
• ½ tsp bouillon

METHOD

• Pour roasted peanuts/groundnuts into a food processor.
• Blend the peanuts into a powder that is almost a paste, but not a paste.
• Pour out the powder/paste on a dry cloth or on a clean hand towel and squeeze the oil out as much as possible; to avoid the molded balls from disintegrating during the frying stage.
• Place the peanut/groundnut powder/paste into a bowl, add the ginger powder and hot chili pepper as well.
• Pour the oil into the powder/paste and mix well.
• Mold the peanuts/groundnuts paste into desired shapes and sizes, in your palms.
• Place the potash into the moderately hot oil and then the molded paste.
• Stir while frying until the balls turn brown and scoop out to cool down.