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Loading...Kuli kuli is a beloved crunchy peanut snack from Northern Nigeria, traditionally prepared by the Hausa people and enjoyed across the region. It is made by grinding roasted peanuts with spices and deep-frying the mixture into crisp sticks or bars that are eaten on their own or paired with drinks like kunu. The snack also doubles as a flavorful, crunchy topping for soups and salads.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
YieldAbout 14 snack sticks (4 servings)
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 36 gFat
- 6 gSaturated Fat
- 12 gCarbs
- 5 gFiber
- 2 gSugar
- 13 gProtein
- 195 mgSodium
- 380 mgPotassium
- 50 mgCalcium
- 1.4 mgIron
- 0 mgVitamin C
- 8 mcgVitamin A
Ingredients
For the peanut mixture
- 2 cups raw shelled peanuts (skin on or off)
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt
- 1 tablespoon water, only if needed to bind
For frying
- 2 cups peanut oil or other neutral frying oil
Directions
- Spread the raw peanuts in a single layer on a dry skillet or baking sheet and toast over medium heat for 8-10 minutes, stirring often, until fragrant and lightly golden. Let them cool completely to room temperature.
- Transfer the cooled peanuts to a food processor or large mortar. Add the ground ginger, cayenne, and salt. Pulse or pound until you get a coarse, slightly sticky paste with small peanut chunks still visible — do not over-process or the mixture will release too much oil and become loose.
- Turn the mixture out onto a sheet of parchment or wax paper and press it into a flat rectangle about 1/2 inch thick. Use a sharp knife to cut into 1/2-inch wide sticks about 3 inches long.
- Gently lift and reshape each stick so it holds together firmly. If the mixture crumbles, sprinkle in a teaspoon of water and knead just until it binds.
- Heat the oil in a deep pot or heavy skillet to 350°F (175°C). Fry the sticks in small batches for 3-4 minutes, turning once, until deep golden brown and crisp all over.
- Remove with a slotted spoon and drain on paper towels. Allow to cool completely — the sticks will firm up and turn crunchy as they cool.
- Serve at room temperature with chilled kunu, ginger drink, or plain water. Store leftovers in an airtight container for up to 3 weeks.
Cook’s Notes
- Use raw, skin-on peanuts for the most authentic earthy flavor and a richer color in the finished sticks.
- Do not over-grind the peanuts — you want a chunky, slightly oily paste, not a smooth butter, or the sticks will fall apart in the oil.
- Keep the oil at a steady 350°F; oil that is too cool makes greasy sticks, while oil that is too hot will burn the outside before the inside sets.
- Once fully cooled, kuli kuli stays crunchy for 2-3 weeks stored in an airtight jar at room temperature.
- For an extra kick, raise the cayenne to 1 teaspoon or add a small pinch of ground dried habanero to the peanut paste.
