Groundnut pyramids were notable in the Northern region during the pre-colonial period and until the early 1960s when the crop was a major source of revenue for Nigeria. During this period, the country was one of the largest exporters of groundnuts in the world. Across several States in Northern Nigeria were stacks of bags filled with groundnuts.
They were often seen towering several stories high, a testament to the scale of production amassed by the country at the time. Groundnut became a household staple across the region, hence the adoption of groundnut-based snacks such as Kilishi, Groundnut biscuits, Donkwa, Groundnut cake, Yajji (a peppery spice used for eating Suya), and Kuli Kuli. These snacks provided sustenance and became a cultural symbol of the region’s agricultural prowess and culinary ingenuity.
Groundnut pyramids symbolise prosperity and hard work, with each towering structure representing the dedication of farmers who toiled the land to produce these bountiful harvests. As Nigeria’s economy diversified, the prominence of groundnut pyramids waned, yet their legacy endures in the continued popularity of groundnut-based snacks.
Festivals and markets still celebrate these traditional foods, preserving history for new generations. Elders recounted stories of the golden era when the pyramids dominated the skyline, and children learned to appreciate the flavours and textures of snacks like Kuli Kuli and Kilishi, which connect them to their rich heritage.
Kuli Kuli is a crunchy, tasty snack made from groundnut (peanut). The local snack has roots entrenched in the cooking traditions of several West African countries such as Nigeria, Ghana, and other Sub-Saharan countries. Kuli Kuli is quite popular among the Hausa tribe, one of the largest ethnic groups in Nigeria, and the Nupe tribe.
Source: Green Baskit
Famous for their nomadic lifestyle borne out of constant migration from place to place in search of pastures for their livestock, the Hausa people craved healthy snacks that could be eaten on the go. Kuli Kuli wasn’t just a snack but a representation of their resourcefulness and ingenuity.
The preparation of Kuli Kuli showcases the innovative spirit of making the most out of available resources. After extracting oil from the groundnuts, the leftover paste is shaped into small, round, or cylindrical pieces and then deep-fried until they achieve a golden-brown colour. This process provides a nutritious snack and ensures that nothing goes to waste.
Along the busy market stalls and crowded bus stops, palpable sights of Kuli Kuli, beautifully displayed on trays or carried around by vendors, can be seen. The snack’s bright, golden hue and crunchy texture make it an irresistible treat for many.
In these bustling environments, Kuli Kuli serves as a quick and satisfying snack for travellers, students, and workers alike. Its presence in these public spaces is a testament to its popularity and cultural significance.
Do you want to learn how to prepare Kuli Kuli right in your kitchen? This article has just the right recipe for you.
How to Prepare Kuli Kuli
Ingredients
- 2 cups raw peanuts (groundnuts)
- One teaspoon salt (adjust to taste)
- 1/2 teaspoon cayenne pepper (also known as Shombo or Tatashe) Optional for a bit of heat
- Vegetable oil (for frying)
Method
Step 1: Roast the Groundnuts
Spread the raw groundnuts on a baking sheet and roast them in a preheated oven at 350°F (175°C) for 10-15 minutes or until golden brown. You can also roast them in a pan over medium heat, stirring frequently to avoid burning.
Step 2: Grind the Groundnuts
Allow the roasted groundnuts to cool slightly, then grind them into a smooth paste using a food processor or mortar and pestle. Be careful not to grind them too long to achieve a thick paste.
Step 3: Extract the Oil
Place the ground peanut paste in a clean cloth or cheesecloth and squeeze to extract as much oil as possible. This oil can be reserved for frying the Kuli Kuli.
Step 4: Season the Paste
In a mixing bowl, combine the groundnut paste with salt and cayenne pepper (if using). Mix thoroughly to ensure the seasoning is evenly distributed.
Step 5: Shape the Kuli Kuli
Take a small portion of the seasoned groundnut paste and shape it into a small round ball, straight-line frames, discs, or any shape you desire. Ensure they are compact and firm to prevent them from falling apart during frying.
Step 6: Fry the Kuli Kuli
Heat the reserved groundnut oil (or vegetable oil) in a deep-frying pan over medium heat. Once the oil is hot, carefully place the shaped groundnut paste into the oil. Fry the Kuli Kuli until they are golden brown and crispy, turning them occasionally to ensure even cooking. This should take about 5-7 minutes.
Step 7: Drain and Cool
Carefully remove the fried Kuli Kuli from the oil and place them on a paper towel-lined plate to drain excess oil. Allow them to cool completely, as they will become crunchier as they cool.
Step 8: Store and Enjoy
Once cooled, store the Kuli Kuli in an airtight container to keep them fresh. You can enjoy Kuli-Kuli as a snack or other foods like Garri (cassava gruel made from Manihot esculentus). It can also be eaten with bread or with hot or cold Pap.
Preparing Kuli Kuli is a delightful way to enjoy a traditional Nigerian snack that is both crunchy and flavorful. Kuli Kuli remains a beloved snack that continues to hold a special place in the hearts of many Nigerians. Its enduring appeal is a reminder of the rich cultural heritage and the enduring traditions that bind communities together.
From the thronging crowd in Wuse Market, Abuja, to the bustling stalls of Eko Market, Lagos, the allure of Kuli Kuli transcends geography, bringing a taste of nostalgia to everyone who indulges in it. Vendors skillfully prepare and sell these golden, peanut-based snacks, their vibrant smiles reflecting the joy and pride in sharing a piece of their culture.
As the aroma of freshly fried Kuli Kuli wafts through the air, shoppers pause to savour the simple yet profound pleasure of this timeless treat because, in every bite of Kuli Kuli, there is a story of tradition, resilience, and the unyielding spirit of a people who cherish their heritage and celebrate it through their culinary delights.
