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.
After making the kuli kuli, I got up to a bottle of groundnut oil which I used for the frying of the kuli kuli.
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.
Divide the rice chaff in half and turn in a wide frying pan. Set on heat to get hot.
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?
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.
Break the calabash nutmeg and remove the seeds.
Add the seeds from the calabash nutmeg(ehuru) and the dry pepper.
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.
Keep adding a little water by interval to the kuli kuli mixture and continue mixing with the spatula.
Add the sugar and continue mixing.
Keep mixing. When the oil starts coming out, pack into a separate bowl and continue mixing.
Keep mixing and packing out the oil that gets extracted. Do this until all the oil is completely out.
Fetch the raw kuli kuli dough and flatten or roll to desired shape.
Keep repeating this step till it’s all finished.
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.
Pap served with kuli kuli 
Kuli Kuli in Pap
And we are done.
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And don’t forget Food is Love, Food is Life.
Thanks for your explanation with pictures to adumbrate. Please what’s the meaning of tier in measurement? What’s the equivalent?
You’re welcome. We use tier for measurements here and it’s equivalent to 16cups.
Tanks alot mis Doncaster for you this information its so educative. But after diluting the mixture with sugar and other ingredients will the oil not become useless incase one may want to sell it?
You’re welcome.
No ma. Adding other ingredients won’t stop you from selling the oil. I used the oil gotten when mixing mine to fry my kuli kuli
please I need a personal coach.
How do I contact you?
I will love to help you in any way I can. Do email me [email protected]
Hello ma,
Please I’d the rice chaff compulsory or optional?
You can substitute it with garri. It is used to avoid burning the groundnut while frying as it will result in a change in taste in the kuli kuli
Thanks so much ma, for this great teaching. Am so happy, your procedures with images enhanced my understanding. God bless you richly.
You are welcome ma’am.
I’m glad it was quite helpful to you.
Thank you for your feedback.
Thank you ma, your teaching is really interesting i love it, but please the water is it warm or ordinary water
You’re welcome ma. Thank you ❤️
The water is normal room temperature.
Ma is it compulsory to add the other ingredients before pressing out the oil
Yes Ma. It’s best that way because all will be properly mixed.