Kuli-Kuli (Ghanaian Groundnut Snack)

Ingredients

• 3 cups (710 ml) raw shelled groundnuts (peanuts)
• 1 tsp (5 ml) ground ginger
• ½ tsp (2 ml) cayenne pepper or ground chilli, to taste
• ½ tsp (2 ml) salt, or to taste
• 2-4 tablespoons warm water, only if needed for shaping
• Groundnut oil or neutral vegetable oil, for frying

Instructions

1. Roast the groundnuts in a dry pan over medium heat, stirring often, until fragrant and lightly coloured. Let them cool, then rub away the loose skins.
2. Blend or grind the groundnuts in short bursts until they release oil and form a smooth, thick paste. Do not add water.
3. Place the paste in a clean cloth and squeeze firmly over a bowl to press out as much groundnut oil as possible. Save the oil for cooking. The drier groundnut solids are the base of the kuli-kuli.
4. Crumble the pressed groundnut solids into a bowl. Add ginger, cayenne and salt, then knead until evenly seasoned. If the mixture will not hold together, add warm water one teaspoon at a time.
5. Pinch off small portions and roll them into thin ropes. Join the ends to make rings, or leave them as short sticks. Keep the shapes thin so they fry through and become crisp.
6. Heat 5 cm (2 inches) of oil in a deep pan to about 165°C (330°F). Fry a small test piece first; it should bubble gently without darkening immediately.
7. Fry the kuli-kuli in small batches for 4-6 minutes, turning occasionally, until firm, dry and golden brown. Keep the heat moderate because groundnuts burn quickly.
8. Drain well and cool completely before serving. The snack becomes crisper as it cools.

Tips & variations

• Pressing out the oil is the most important step: paste that is still oily may break apart in the pan and will not become crisp. Shape the mixture thinly and fry over medium rather than very high heat. The exact ring, coil or stick shape varies by community. Store fully cooled kuli-kuli in an airtight container.