Hausa Kulikuli — Baked Groundnut Protein Snack Sticks

How to Make It

1. 1

   Roast the Groundnuts

   Spread the shelled, skinned groundnuts on a dry pan over medium heat. Dry-roast for 8–10 minutes, stirring constantly until lightly golden and fragrant. Do not burn. Remove from heat and allow to cool completely for 10 minutes.

   Tip: Roasting intensifies the flavour and makes the groundnuts easier to grind into a smooth paste.
2. 2

   Grind into a Smooth Paste

   Transfer the cooled groundnuts into a high-powered blender or food processor. Blend on high until a thick, smooth paste forms — this is your natural groundnut paste. Do not add oil; the groundnuts will release their own oils naturally. Blend for 2–3 minutes, scraping sides as needed.

   Tip: If using a manual grinding stone (okuta ọlọ), grind in two rounds for a smoother texture — the traditional way.
3. 3

   Extract Excess Oil from the Paste

   Scoop the groundnut paste into a clean muslin cloth or cheesecloth. Gather the edges and squeeze firmly over a bowl to press out as much oil as possible. Continue squeezing and kneading inside the cloth for 5–7 minutes. The paste should become dry, crumbly, and dough-like. Reserve the extracted groundnut oil for another use.

   Tip: This oil extraction step is what defines true Kulikuli — it reduces fat content and creates the firm dough needed for shaping. The more oil you remove, the crunchier the final product.
4. 4

   Season the Dough

   Transfer the oil-extracted groundnut dough into a clean mixing bowl. Add ground ginger, cloves, cayenne pepper, and sea salt. Mix thoroughly with your hands, kneading for 2–3 minutes until all spices are fully incorporated and the dough holds together when pressed.

   Tip: Taste the dough at this stage and adjust seasoning. For kidney health patients, omit salt entirely.
5. 5

   Shape the Kulikuli

   Preheat your oven to 160°C (320°F). Lightly dampen your hands with the cold water. Take small portions of the dough (about 30–35g each) and roll between your palms into thin sticks, roughly 8–10cm long and 1cm thick. Alternatively, press into small rings or flat discs. Place on a baking tray lined with parchment paper. Sprinkle sesame seeds on top if using.

   Tip: Work quickly — if the dough becomes too warm from your hands, it may soften. Keep portions small for even baking.
6. 6

   Bake Until Crunchy

   Place the tray in the preheated oven and bake at 160°C for 30–35 minutes, turning each stick carefully halfway through at the 15-minute mark. Bake until deep golden brown and firm to the touch. The sticks will harden further as they cool, so do not over-bake.

   Tip: Every oven differs — begin checking at the 25-minute mark. The Kulikuli should sound hollow when tapped and feel completely dry.
7. 7

   Cool and Store

   Remove from the oven and allow to cool fully on a wire rack for at least 20 minutes before eating or storing. Once cool, pack into an airtight container or glass jar. These Kulikuli snack sticks keep well at room temperature for up to 7 days, or up to 3 weeks in the refrigerator.

   Tip: For meal prep, make a large batch and portion into small snack packs of 3–4 sticks (approximately 30g per portion) for on-the-go protein snacking.