This recipe will show you the ingredients and instructions needed to make Kuli-Kuli (called Kulinkuli by some). Sometimes called German stones, the rock or peanut balls; kuli kuli which has many names based on the location is one major snack of which I am certain that all children within Nigeria, born earlier than or in the 80s must have had a bite one time or the other.
- 2 cups of peeled, salted and roasted groundnuts
- Groundnut oil and a teaspoon of ground pepper
- 1½ teas spoon of ginger powder or to taste
- Kahun (Optional)
- A food processor
- A non-sticky frying pot
- Muslin cloth
- Spider and a Plastic bowl
Get ready to prepare your German Stone known as Kulinkuli
- Pour the groundnuts and ginger into the powerful food processor and set to rotate until the nuts are almost turning to the pastry cream.
- Scoop the pasty nut into a clean and dry muslin cloth and squeeze out the oil as much as you can.
- Do not expect to see a lot of oil. This step is very key as it determines the crunchiness of the kulikuli.
- Pour the mashie peanut into a plastic bowl, add the powdered ground pepper.
- Mix the constituents using your fingers and shape using your palms to your preferred size
- Place the non-sticky cooking pot on the cooker and add some groundnut oil enough to fry the balls.
- You could also sprinkle some kahun (potash) into the oil but this is optional. You could also add some rings of onion to provide some flavours.
- Just before the temperature of the oil gets to frying point, add the shaped balls (or rods or pellets) into it and keep stirring until all sides of the balls turns brown.
- Scoop out using a spider into a plate and allow to cool.
Kuli-Kuli is ready and can be served with any kind of flakes. Usually, it is enjoyed with cassava flakes (Garri) soaked in cold water.