Kuli Kuli — Modern West African Peanut Snack for Creative Chefs
Kuli Kuli is a time-honored West African snack made from ground roasted peanuts or Bambara groundnuts, seasoned with spices, and traditionally deep-fried until crisp. Once sold by street vendors and enjoyed by travelers across Nigeria and Ghana, it is now finding its place in modern kitchens as a versatile, protein-rich snack and garnish. This updated recipe is adapted for culinary students and young chefs looking to explore African heritage while experimenting with texture and flavor.
Explore more African recipes, ingredients, and culinary heritage in the African Cuisine Hub .
Ingredients
- 1 cup roasted peanuts or Bambara groundnuts
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- ¼ teaspoon sea salt
- 2–3 tablespoons peanut oil (for grinding)
Method
- Pulse the roasted nuts in a food processor until coarse. Add peanut oil gradually to create a thick, moldable paste.
- Mix in ginger, paprika, and salt until evenly incorporated.
- Shape the mixture into small balls or logs. Traditional method: Deep-fry in hot oil until golden. Modern alternative: Air fry at 350°F (175°C) for 10–12 minutes for a lighter crunch.
- Cool on parchment before serving. Store in an airtight container for up to one week.
Contemporary Flavor Variations
Once you master the classic version, experiment with these ideas to make Kuli Kuli your own:
- Dark chocolate drizzle with sea salt — for plated desserts or snack bars.
- Smoked chili and lime zest — adds heat and acidity for savory applications.
- Honey glaze with toasted sesame — ideal for a modern café menu.
- Toasted coconut crust — perfect as a topping for ice cream or smoothie bowls.
Culinary Insight: Bambara groundnuts, cultivated in West Africa long before peanuts arrived from South America, have a mild, chickpea-like flavor. Using them can add depth and authenticity to your Kuli Kuli.
FAQ: Kuli Kuli in the Modern Kitchen
Tip: Click each question below to reveal the answer.
What is the difference between Bambara groundnuts and peanuts?
Bambara groundnuts are indigenous to West Africa and have a milder, chickpea-like flavor. Peanuts originated in South America but are now common in African cooking. Both can be used for Kuli Kuli.
Can I bake Kuli Kuli instead of frying?
Yes. Bake at 350°F (175°C) for about 15–18 minutes until crisp, or air fry for a lighter texture while retaining crunch.
How can I use Kuli Kuli beyond snacking?
Use it as a crunchy topping for salads, soups, roasted vegetables, or even desserts. Crumble it over yogurt, smoothie bowls, or ice cream for texture and flavor.
Is Kuli Kuli gluten-free?
Yes. Made only from groundnuts, spices, and oil, Kuli Kuli is naturally gluten-free and high in plant protein.
How long does homemade Kuli Kuli last?
When stored in an airtight container in a cool place, Kuli Kuli stays fresh for about a week. Refrigeration can help preserve crispness in humid climates.
