Benin | Snack

Kuli-Kuli

Crunchy groundnut crackers made by extracting the oil from peanut paste, then shaping and deep-frying the remaining cake. A beloved protein-rich snack.

Country
Benin
Region
West Africa
Time
45 min
Serves
8
Level
medium
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Recipe overview

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Kuli-Kuli are the crunch of Beninese markets. Vendors shape the groundnut paste into sticks, rings, or balls before frying. They are eaten as snacks, crumbled into salads, or ground back into powder for soups.

What the dish tastes like

Crunchy groundnut crackers made by extracting the oil from peanut paste, then shaping and deep-frying the remaining cake. A beloved protein-rich snack.

When to cook it

Best for Snack, with a medium cooking level and about 45 minutes total.

What to serve alongside it

On its own or crumbled over salads

Follow the collection route

Kuli-Kuli belongs to 2 AfroKitchen collections. Vegetarian Africa is the strongest cluster route to start from. Vegetarian Africa

Servings: 8

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How to cook it

Step-by-step instructions

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1
Grind the peanuts
Blend roasted peanuts in a food processor until they form a thick paste, similar to peanut butter.
2
Extract the oil
Knead the paste vigorously, squeezing out as much oil as possible. The paste should become crumbly and dry. Reserve the extracted oil.
This step is crucial — the drier the paste, the crunchier the kuli-kuli.
3
Season and shape
Mix salt and cayenne into the paste. Shape into small sticks, rings, or flat rounds about 1cm thick.
4
Fry
Heat oil to 170C. Fry in batches until deep golden brown and very crunchy, about 4-5 minutes per batch.
Keep the heat moderate to fry through without burning.
Fry kuli-kuli 05:00
5
Drain and cool
Drain on paper towels. Let cool completely — they crisp up more as they cool. Store in an airtight container.

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