KULI KULI/WEST AFRICAN CRUNCHY PEANUT SNACK
Kuli kuli is a delicious West African crunchy peanut/groundnut snack. It is a snack which can be eaten on its own, with koko, in garri soakings or crushed and put into salad to add a hot kick, or even used in the preparation of other dishes (like Suya and Kiliishi). Whichever way you serve it, it taste just as delicious! It is basically roasted groundnut grind into a paste which is mixed with spices and then shaped and fried until it hardens into a solid. The beauty of homemade diy kuli kuli is you can make it as hot as you like! You have got to try this snack that hails from the Hausa people of Northern Nigerian.
TIP: To make your Kuli kuli less hot: reduce the amount of hot pepper added or add 2tbs sugar. Addition of sugar is optional!
(If starting with raw peanuts, you will need to lightly salt them and roast until fully cooked. Let them cool down completely and remove skins).
Possible reasons why your Kuli kuli disintergrates when being fried:
1) The groundnuts/peanuts were not pounded enough to form the smooth paste: Do not leave any grains when grinding/blending. It is easier to control and grind to a smooth paste (ladu) than using a blender.
2)Not enough oil was extracted during the preparation stage. After grinding the groundnuts, makes sure you use as much kitchen towel to wring/squeeze to remove as much of the oil in the groundnuts. You might need to repeat this process of oil extraction several times to make sure that the paste is almost oil free.
More information & tips
1) Remember that cayenne pepper is less hot compared to birdseye pepper. Adjust the amount when substituting Birdseye with cayenne pepper in the recipe.
2) Please do not use Potash if pregnant!
3) Kuli kuli is also used as an ingredient in the making of suya or Kiliishi.