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Kuli-Kuli
Spicy Peanut Brittle
A popular West African snack, Kuli-Kuli are crunchy, savory, and slightly spicy peanut treats made from ground peanuts, often enjoyed as a standalone snack or used to add flavor to other dishes.
ð§ ææ
- 4 cups Roasted peanuts
- 1/2 medium Onion(finely chopped or pureed)
- 1/2 tsp Cayenne pepper(or to taste)
- 1/2 tsp Salt(or to taste)
- for frying Vegetable oil
ðšâð³ äœãæ¹
- 1
If using whole roasted peanuts, grind them in a food processor until they form a coarse powder, not a smooth paste. If using peanut butter, skip this step.
- 2
Add the finely chopped or pureed onion, cayenne pepper, and salt to the peanut powder (or peanut butter). Process or mix thoroughly until a firm dough forms. If the mixture is too dry, add a tiny bit of water (1 tsp at a time) until it just holds together.
- 3
Take small portions of the dough and shape them into your desired form â small balls, sticks, or flattened discs. Ensure they are packed firmly.
- 4
Heat about 2-3 inches of vegetable oil in a deep frying pan or pot over medium heat to about 350°F (175°C).
- 5
Carefully add the shaped Kuli-Kuli to the hot oil, being careful not to overcrowd the pan. Fry in batches for about 5-8 minutes, or until golden brown and crispy.
- 6
Using a slotted spoon, remove the fried Kuli-Kuli from the oil and place them on a plate lined with paper towels to drain excess oil.
- 7
Let them cool completely before serving. Store in an airtight container.
ð¡ ããã®ã³ã
- âThe key to good Kuli-Kuli is to extract as much oil as possible from the peanuts before shaping, which leads to a crispier result. Some recipes suggest squeezing the peanut paste through a cloth.
- âAdjust the cayenne pepper to your preferred level of spiciness.
- âEnsure the oil is at the correct temperature; too hot and they'll burn, too cool and they'll be greasy.
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- Add a pinch of ground ginger or other spices to the dough for added flavor.
- Some variations include a small amount of sugar for a sweet and savory profile.