Kuli Kuli (Nigerian Spiced Peanut Snacks)

Name: Kuli Kuli (Nigerian Spiced Peanut Snacks)
Total time: 1 h 15 min
Cuisine: Nigerian
Ingredients: 300g roasted unsalted peanuts, skins off if you can; 1 tsp ground ginger; 1 tsp cayenne pepper; 0.5 tsp salt; 0.5 tsp garlic granules; 3 tbsp hot water

Crunchy, ginger and cayenne spiced peanut sticks from northern Nigeria, made by pressing the oil from ground peanuts and baking them dry.

Time1 hr 15
LevelMedium
Costabout £0.42 a head
Oven150°C (130°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

310kcal
6.1gcarbs
2gof which sugars
27.5gfat
3gsaturates
10gprotein
4gfibre
0.5gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

300 groasted unsalted peanutsskins off if you can
1 tspground ginger
1 tspcayenne pepper
½ tspsalt
½ tspgarlic granules
3 tbsphot water

Method

1
Heat the oven to 150°C (130°C fan). Line a baking tray with baking parchment.
2
Blitz the peanuts in a food processor for 4 to 5 minutes, scraping down often, until you have a thick, oily paste.
3
Tip the paste into a clean tea towel or piece of muslin set over a bowl. Twist and squeeze hard to press out as much oil as you can. Keep the oil for cooking.
4
Put the pressed paste in a bowl and work in the ginger, cayenne, salt and garlic granules. Add the hot water a tablespoon at a time and knead until it holds together as a firm, slightly crumbly dough.
5
Pinch off walnut sized pieces and roll them into thin sticks about 8 cm long, or small rings. Lay them on the tray.
6
Bake for 35 to 40 minutes, turning once, until dry, firm and a deeper golden brown. They crisp up more as they cool.
38 min 20 s
7
Cool completely on the tray, then store in an airtight tin for up to 2 weeks.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.