Kuli Kuli : How To Make Kuli Kuli(Groundnut Cake, Peanut Snack)

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Fried Kuli kuli

Today at Dee’s Mealz, I will be telling you how to prepare KuliKuli. KuliKuli is prepared using raw groundnuts (peanuts), dry pepper, sugar, ginger and Calabash Nutmeg.

Kuli Kuli is also known as groundnut cake or peanut snack.

Kuli Kuli is a prepared and often eaten for the urge of it or as Hausa will say “don marmari”, served with Pap or Garri.

It’s used to prepare soup and is also a source of oil for frying (groundnut oil).

To prepare your kuli kuli, you will need to first fry the groundnuts. To avoid burning the groundnuts, you get a tier of chaff from uncoated rice.

The chaff is the best to use if you don’t want the groundnuts burn when frying.

Calabash Nutmeg otherwise known as Dayan Miyan in hausa, Ehuru in Igbo and Arikoko in Ijaw that I used in the preparation is optional and is gotten from people who normally sell ginger and cloves in the local market or igbo women.

Dayan Miya ewuru
Calabash Nutmeg

After making the kuli kuli, I got up to a bottle of groundnut oil which I used for the frying of the kuli kuli.

Groundnut oil gotten
Groundnut oil gotten

So, let’s begin cooking.

INGREDIENTS

  • 1 ½ tier of Groundnut (peanut)
  • 1 tier of rice chaff
  • 1 handful of dry pepper
  • 4 pieces of dry ginger
  • 1 handful of Calabash Nutmeg (dayan miya or Ehuru) it’s optional
  • 1 cup of Sugar
  • Groundnut oil

Below is the video on how to make Kuli kuli.

KULI KULI PREPARATION

Pick out any form of dirt, stones and rotten part of the groundnuts.

Picked groundnut
Picked Groundnut

Divide the rice chaff in half and turn in a wide frying pan. Set on heat to get hot.

Rice Chaff
Rice chaff in frying pan

Add half of the groundnuts into the frying pan and fry.

Keep frying till the color turns reddish and the coat peel off when crushed with the hand.

Notice the difference?

difference
Picked groundnuts vs Fried groundnuts

Turn the fried groundnuts in a basin and spread well.

Allow to completely cool down before breezing to rid it of the rice chaff.

After breezing, scrub with your palms to remove the coats off the groundnuts (peanuts).

Then breeze again to remove the peeled groundnut coats.

Turn the breezed groundnuts into a suitable bowl.

Peeled groundnut
Peeled Groundnuts

Break the calabash nutmeg and remove the seeds.

Dayan miya
Calabash Nutmeg

Add the seeds from the calabash nutmeg(ehuru) and the dry pepper.

Added dried pepper and dayan miya
Added the dry pepper and Calabash nutmeg

Pound the ginger and turn in the bowl. Mix well and take for grinding.

After grinding, use a spatula to mix in the bowl or you can use a mortar and pestle to do the mixing.

Grounded Groundnut paste
Grounded groundnut paste

Keep adding a little water by interval to the kuli kuli mixture and continue mixing with the spatula.

Mixing the paste
In the mixing process

Add the sugar and continue mixing.

Added sugar
Added sugar

Keep mixing. When the oil starts coming out, pack into a separate bowl and continue mixing.

Groundut oil accumulating
Groundnut oil accumulating

Keep mixing and packing out the oil that gets extracted. Do this until all the oil is completely out.

After packing all the oil
After packing the whole oil

Fetch the raw kuli kuli dough and flatten or roll to desired shape.

Keep repeating this step till it’s all finished.

Rolled and flattened kuli kuli
Flattened and rolled kuli kuli

Turn the groundnut oil in a frying pan and set on heat to hot. Then put in the kuli kuli one by one to fry.

Flip over after a while to allow the other side fry.

Note: it doesn’t take time to fry. So be watching to avoid burning it.

Pack out of the oil when fried up and continue frying.

When done with frying, turn in a tray, spread and allow to completely dry up before serving.

And we are done.

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And don’t forget Food is Love, Food is Life.

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