Kuli Kuli — Northern Nigerian Roasted Groundnut Protein Snack

How to Make It

1. 1

   Dry-Roast the Groundnuts

   Place raw groundnuts in a wide, dry frying pan or cast-iron skillet over medium heat. Stir continuously for 10–12 minutes until the skins crack and the nuts turn a deep golden brown and smell nutty and fragrant. Remove from heat immediately and allow to cool for 5 minutes. Do not let them burn — this is the foundation of your flavour.

   Tip: You can also roast in an oven at 180°C for 12–15 minutes, shaking the tray halfway through for even roasting.
2. 2

   Remove the Skins (Optional but Recommended for Texture)

   Once cooled slightly, rub the groundnuts between your palms or in a clean kitchen towel to loosen the skins. Blow gently or winnow to remove the loose skins. For the clinical version, leave some skins on — they contain resveratrol and extra dietary fiber that support heart health and blood sugar control.

   Tip: Removing all skins gives a smoother, paler kuli kuli. Keeping skins adds a slightly bitter note but boosts nutritional value significantly.
3. 3

   Grind the Groundnuts into a Smooth Paste

   Transfer the roasted groundnuts to a blender, food processor, or traditional grinding stone. Blend in short pulses at first, then blend continuously for 3–5 minutes until the groundnuts release their natural oils and form a thick, smooth paste. Do not add water at this stage — the natural oils will bind the paste together. Scrape down the sides as needed.

   Tip: The warmer the groundnuts, the more oil they release and the smoother your paste will be. Grind in batches if necessary.
4. 4

   Season the Paste

   Transfer the groundnut paste into a large mixing bowl. Add ground ginger, cayenne pepper, garlic powder, and sea salt. Mix thoroughly with clean hands or a wooden spoon until the spices are fully incorporated and evenly distributed throughout the paste. Taste and adjust seasoning as needed.

   Tip: For a diabetes-friendly version, the salt can be reduced or eliminated entirely. The natural nuttiness carries the flavour well without it.
5. 5

   Extract the Excess Oil

   This is the key step that separates kuli kuli from regular peanut butter. Scoop the seasoned paste into a muslin cloth, cheesecloth, or a clean fine-mesh strainer. Squeeze and press firmly to extract as much groundnut oil as possible. The paste should become noticeably drier, firmer, and more crumbly. Collect the extracted oil — it is pure, flavourful groundnut oil you can cook with.

   Tip: The more oil you extract, the crunchier your final kuli kuli will be. This step also reduces the overall fat content, making it more suitable for weight management.
6. 6

   Knead and Shape the Dough

   Return the pressed paste to your mixing bowl. Knead it like a dough for 2–3 minutes until it comes together smoothly. If the paste is too dry to hold shape, add cold water one teaspoon at a time (up to 30ml maximum). Shape the dough into traditional kuli kuli forms: roll into small cylinders or rings (about 3–4cm long), or press into flat discs. Ensure all pieces are a similar size so they cook evenly.

   Tip: Wetting your palms slightly prevents sticking while shaping. Rings are the most traditional Northern Nigerian form and cook most evenly.
7. 7

   Cook the Kuli Kuli — Fry or Bake

   FRYING METHOD (Traditional): Heat 20ml of groundnut oil in a deep pan over medium-low heat. The oil should shimmer but not smoke. Gently lower the shaped kuli kuli into the oil in batches — do not overcrowd. Fry for 8–10 minutes, turning occasionally, until deep golden brown and completely firm. Remove with a slotted spoon and drain on paper towels. BAKING METHOD (Clinical, Lower Fat): Preheat oven to 160°C. Place shaped kuli kuli on a lined baking tray. Bake for 20–25 minutes, turning halfway, until golden, dried out, and crunchy. The baking method produces a less oily, equally crunchy result.

   Tip: Low and slow heat is critical. High heat burns the outside before the inside dries out. Kuli kuli must be fully dried through to achieve that signature crunch.
8. 8

   Cool and Store

   Allow the kuli kuli to cool completely on a wire rack or paper towels for at least 15–20 minutes. They will continue to harden and crisp up as they cool — do not judge the crunch until fully cooled. Once completely cooled, store in an airtight glass jar or container at room temperature. Properly dried kuli kuli will keep fresh for up to 2 weeks without refrigeration.

   Tip: Never store kuli kuli while still warm — trapped steam will make them soft and reduce shelf life. A fully dried batch lasts longer and stays crunchier.