Kuli kuli is a Hausa term for fried groundnut balls.

Directions

1. Pound the roasted shelled groundnuts in a mortar or on a stone until smooth.
2. Collect into a ball, kneel and squeeze to remove oil. A little water can be added at each squeeze until most of the oil is extracted.
3. Shape the remaining pulp into balls or shapes of letters of the alphabets.
4. Heat 3 cm deep groundnut oil in a frying pan until it begins to smoke. Fry a few slices of onion in to flavor.
5. Fry groundnut balls until golden brown. Kuli kuli is a tasy snack which can be served hot or cold.

Directions

1. These groundnuts are ‘baked’ in fine sand in a pot over the fire. Freshly harvested groundnuts are first dried in the sun, then shelled and soaked in salted water for 3 – 4 hours.
2. Drain and dry in the sun or oven.
3. When dry in appearance, mix with fine sand and bake in a cooking pot over a high heat. Sieve to remove the sand.
4. Eat on their own or with soaked garri or farina.

Directions

1. Wash the freshly harvested groundnuts (peanuts) thoroughly.
2. Put in a large heavy cooking pot, immerse in water and cover tightly, and boil for one hour.
3. Remove one nut, open it and test whether it is soft. Add salt to taste.
4. Cook for another 30 minutes and drain. Boiled groundnuts are usually served in the shell.
5. Variation: Prepare boiled groundnuts as above. Spread on a fine roasting rack over charcoal or over a smoky fire. Turn the groundnuts occasionally, leaving them over the heat until the shells and inner skins are crisp. The groundnuts can be eaten on their own or with boiled corn or farina. Boiled groundnuts can be dried in the oven, but will not have the same smoked flavor.