Kuli Kuli is a light snack that can be eaten at any time of the day and is best served with a soaked Garri. Here’s how to make a Northern peanut snack.
Ingredients for preparing Kuli-Kuli
2 cups peeled, salted and roasted groundnuts
1 teaspoon ground pepper
1 and half a teaspoon of ginger powder or grated ginger to taste
Onion slices (optional)
- Crush or pound the ground nuts / peanuts with ginger until smooth. You can also use a powerful food processor. Do not allow the mixture to turn into a full paste.
- Take a clean and dry muslin cloth, scoop in a pasty nut and try to squeeze as much oil out of it as possible. The more oil you can squeeze out, the crisper your coolie-coolie will be.
- Pour the result into a bowl and add the ground pepper while stirring with your fingers.
- Shape the paste into small balls or cylindrical sticks. You can choose a fun shape if you want. Add a little water to make it mildew easily.
- Heat enough oil in a non-stick frying pan until the oil begins to smoke. You can add onion slices to the oil to give it a little flavor.
- Add the molded paste into the oil and allow to fry till golden brown on all sides.
- Remove from oil, place in absorbent paper and allow to cool.
Food hack: If the kuli kuli turns out softer than expected, you can put it in a preheated oven to dry and harden it.
Your delicious kuli kuli is ready to serve. Eat with Garri (cassava flakes) soaked in cold water.