Kuli-kuli is a traditional Beninese recipe a snack of deep fried spiced peanut dough fritters. The full recipe is presented here and I hope you enjoy this classic Beninese dish of: Kuli-kuli.
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This recipe is for an authentic Beninese Kuli-Kuli, deep fried spiced peanut fritters, showcasing the essence of Benin's culinary heritage, this being the national dish of Benin.
Ingredients:
250g raw peanuts
1 tsp ground ginger
1 tsp cayenne pepper (adjust to taste for desired spiciness)
1 tsp paprika
1 tsp salt
2 tbsp water
Vegetable oil for frying
Method:
Pre-heat your oven to 180°C.
Spread the raw peanuts evenly on a baking tray. Transfer to the centre of your pre-heated oven and toast for about 10-15 minutes, shaking the tray occasionally to ensure even roasting until the peanuts turn a golden brown. Remove from the oven, turn out onto a plate and set aside until they cool.
Once cooled, transfer the peanuts to a blender or food processor then pulse until they're finely ground (but don't over precess as you don't want a peanut paste). You want some texture, so the peanuts need to be a little coarse.
In a small bowl, mix together the ground ginger, cayenne pepper, paprika, and salt. Add the peanuts to this bowl mixing well to combine.
Gradually add water whilst mixing until the ingredients come together as a firm dough. This dough should be pliable but not too sticky.
Take a small portion of the dough and roll it between your palms to form a small cylinder or ball. You can shape them into any desired size, but traditionally they are small bite-sized pieces. Continue until all the dough mixture has been used up.
Place a deep frying pan or pot over medium heat. Add the vegetable oil and heat to about 180°C. Carefully drop the shaped kuli-kuli into the hot oil, frying in batches to avoid overcrowding. Cook each batch until the kuli-kuli turn golden brown and crispy, (about 4-5 minutes), turning them occasionally for even cooking.
Once done, remove the fried kuli-kuli from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm.
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