Kuli Kuli

Kuli Kuli is a popular Ghanaian snack made from ground peanuts (peanut or groundnut is often used interchangeably). It’s known for its crunchy texture and nutty flavor. Here’s how you can make it:


  • 2 cups of roasted peanuts (groundnuts)
  • 1/2 cup of ground pepper (you can adjust this to your spice preference)
  • 1/2 teaspoon of salt (adjust to taste)
  • 1/2 teaspoon of garlic powder (optional)
  • 1/2 teaspoon of ginger powder (optional)
  • A small amount of warm water (for binding)
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  • Food processor or blender
  • Mixing bowl
  • Baking sheet or tray
  • Parchment paper
  • Deep fryer or a deep frying pan


  1. Roast the Peanuts:
  • Start by roasting the peanuts. You can do this in the oven or on the stovetop.
  • If using an oven, preheat it to 350°F (175°C) and spread the peanuts on a baking sheet. Roast for about 10-15 minutes or until they are lightly browned. Stir them occasionally to ensure even roasting.
  • If roasting on the stovetop, use a dry pan on medium heat and stir frequently until they are roasted.
  1. Remove the Peanut Skin:
  • After roasting, allow the peanuts to cool. Then, rub them together using your hands or place them in a clean kitchen towel and rub to remove the skin. This step is optional, but removing the skins can make the kuli kuli smoother in texture.
  1. Grind the Peanuts:
  • Place the roasted and peeled peanuts in a food processor or blender. Grind them until they turn into a fine powder. Be patient; this may take a few minutes. It will start as a dry powder, but as you continue grinding, the peanuts will release their oils, and the mixture will become more like a thick paste.
  1. Add Spices:
  • Add the ground pepper, salt, and any optional spices (garlic and ginger powder) to the peanut paste. Pulse or blend to mix everything evenly.
  1. Bind the Mixture:
  • Gradually add small amounts of warm water to the mixture while blending or pulsing. The water helps bind the mixture into a dough-like consistency. Be careful not to add too much water; you want the mixture to be pliable but not too wet.
  1. Shape the Kuli Kuli:
  • Take a small portion of the mixture and shape it into your desired kuli kuli shape. The traditional shape is like small cylindrical sticks or round balls. You can get creative with the shapes if you like.
  1. Fry the Kuli Kuli:
  • Heat some vegetable oil in a deep fryer or a deep frying pan. The oil should be hot but not smoking. A good test is to drop a small piece of the mixture into the oil; if it sizzles and floats to the top, it’s ready.
  • Carefully place the shaped kuli kuli into the hot oil. Fry them until they are golden brown, turning occasionally for even cooking.
  1. Remove and Drain:
  • Use a slotted spoon or tongs to remove the kuli kuli from the hot oil and place them on a plate lined with paper towels to drain excess oil.
  1. Cool and Store:
  • Let the kuli kuli cool completely before enjoying. Once cooled, you can store them in an airtight container.

Now you have freshly made kuli kuli to enjoy as a snack or with your favorite dip.

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