Entree: Benin – Central Culinary Region – Kuli-Kuli (Deep-fried seasoned West African peanut fritters used as a protein-rich snack or accompaniment)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 3 cups (420 g) roasted unsalted peanuts
- 1/2 tsp (3 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1 small onion, finely chopped, about 4 oz (115 g)
- 1 small Scotch bonnet pepper, seeded and finely chopped (optional)
- 1/4 cup (30 g) cassava flour (gari) or fine cornmeal
- 1 tbsp (15 ml) peanut oil
- 2 cups (480 ml) peanut oil or other neutral oil for deep-frying
- Water as needed to adjust consistency

Instructions

1. Place the roasted peanuts in a food processor and grind to a coarse paste, stopping to scrape down the sides as needed; you want a thick, sticky peanut mass.
2. Transfer the peanut paste to a bowl and press firmly with a spoon or spatula to extract some oil; reserve 1 tbsp (15 ml) of the oil for the mixture and set the rest aside for frying.
3. Mix the pressed peanut mass with salt, black pepper, chopped onion, chopped Scotch bonnet if using, and cassava flour; add the reserved 1 tbsp (15 ml) peanut oil and 1–2 tsp (5–10 ml) water only if the mixture is too dry — the dough should be firm and moldable.
4. Shape the dough into small balls, patties, or elongated sticks about 1 in (2.5 cm) thick; press tightly so they do not fall apart during frying.
5. Heat 2 cups (480 ml) oil in a deep skillet or pot to 350°F (175°C). Fry the shaped kuli-kuli in batches, turning occasionally, until evenly golden brown and crisp, 3–5 minutes per batch.
6. Drain on paper towels and cool slightly before serving. Kuli-kuli can be stored in an airtight container for several days.