Entree: Niger – Kuli Kuli with Sauce (Deep-fried seasoned peanut cakes served with a spicy tomato-peanut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 15 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (300 g) roasted unsalted peanuts
- 1/2 tsp (3 g) fine salt, plus more to taste
- 1/2 tsp (1 g) ground cayenne pepper
- 2 tbsp (30 ml) peanut oil mixed into the paste
- 1/2 cup (120 ml) peanut oil for frying
- 1/4 cup (30 g) all-purpose flour (optional binder)
- 1-2 tbsp (15-30 ml) water as needed to adjust paste

Sauce
- 2 tbsp (30 ml) peanut oil
- 1 medium onion, finely chopped (approx. 6 oz (170 g))
- 3 cloves garlic, minced (approx. 5/16 oz (9 g))
- 1 tbsp (6 g) fresh grated ginger
- 1 scotch bonnet or habanero pepper, seeded and minced (approx. 0.35 oz (10 g)) optional or to taste
- 2 medium tomatoes, chopped (approx. 10 oz (300 g))
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) water or vegetable/chicken stock
- 1 tbsp (15 ml) lime juice
- 1 tsp (4 g) sugar (optional, to balance acidity)
- Salt to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

To serve
- Cooked white rice or millet, 4 cups (960 g) cooked total (optional)

Show original ingredient measurements

- 2 cups (300 g) roasted unsalted peanuts
- 1/2 tsp (3 g) fine salt, plus more to taste
- 1/2 tsp (1 g) ground cayenne pepper
- 2 tbsp (30 ml) peanut oil mixed into the paste
- 1/2 cup (120 ml) peanut oil for frying
- 1/4 cup (30 g) all-purpose flour (optional binder)
- 1-2 tbsp (15-30 ml) water as needed to adjust paste

Sauce
- 2 tbsp (30 ml) peanut oil
- 1 medium onion, finely chopped (approx. 6 oz / 170 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (6 g) fresh grated ginger
- 1 scotch bonnet or habanero pepper, seeded and minced (approx. 10 g) optional or to taste
- 2 medium tomatoes, chopped (approx. 10 oz / 300 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) water or vegetable/chicken stock
- 1 tbsp (15 ml) lime juice
- 1 tsp (4 g) sugar (optional, to balance acidity)
- Salt to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

To serve
- Cooked white rice or millet, 4 cups (960 g) cooked total (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the peanut paste: pulse the roasted peanuts in a food processor until coarsely ground, then continue to process until a thick, sticky paste forms. Scrape down the bowl, add 1/2 tsp (2.5 ml) salt, 1/2 tsp (2.5 ml) cayenne, 2 tbsp (30 ml) peanut oil and the optional flour if the paste is too oily; pulse until mixture holds together but is not pasty. Add 1-2 tbsp (15 to 30 ml) water only if needed to help bind.
2. Form and chill: wet your hands and shape the paste into 12–16 small balls or oval cakes about 1.5 in (4 cm) each. Place on a tray and chill in the refrigerator 15 minutes to help them firm up.
3. Fry the kuli kuli: heat 1/2 cup (120 ml) peanut oil in a deep skillet or pot to 350°F (175°C). Fry the kuli kuli in batches, turning occasionally, until deeply golden and crisp, about 3–4 minutes per batch. Drain on paper towels and keep warm.
4. Make the sauce: in a medium saucepan heat 2 tbsp (30 ml) peanut oil over medium heat. Add the chopped onion and cook until translucent, 4–5 minutes. Add garlic, ginger, and minced hot pepper and cook 1 minute until fragrant.
5. Add tomatoes and tomato paste, stirring to combine; cook 3–4 minutes until tomatoes begin to break down. Pour in 1 cup (240 ml) water or stock, bring to a simmer, and reduce heat to medium-low. Simmer 8–10 minutes to meld flavors.
6. Finish the sauce: taste and add lime juice, sugar if using, and salt to balance. If you prefer a smoother sauce, blend briefly with an immersion blender or in a countertop blender until slightly smooth but still textured.
7. Serve: arrange kuli kuli on a platter and spoon warm sauce over or serve sauce in a bowl alongside. Garnish with chopped cilantro and serve with cooked rice or millet if desired.

1. Prepare the peanut paste: pulse the roasted peanuts in a food processor until coarsely ground, then continue to process until a thick, sticky paste forms. Scrape down the bowl, add 1/2 tsp salt, 1/2 tsp cayenne, 2 tbsp peanut oil and the optional flour if the paste is too oily; pulse until mixture holds together but is not pasty. Add 1-2 tbsp water only if needed to help bind.
2. Form and chill: wet your hands and shape the paste into 12–16 small balls or oval cakes about 1.5 in (4 cm) each. Place on a tray and chill in the refrigerator 15 minutes to help them firm up.
3. Fry the kuli kuli: heat 1/2 cup (120 ml) peanut oil in a deep skillet or pot to 350°F (175°C). Fry the kuli kuli in batches, turning occasionally, until deeply golden and crisp, about 3–4 minutes per batch. Drain on paper towels and keep warm.
4. Make the sauce: in a medium saucepan heat 2 tbsp (30 ml) peanut oil over medium heat. Add the chopped onion and cook until translucent, 4–5 minutes. Add garlic, ginger, and minced hot pepper and cook 1 minute until fragrant.
5. Add tomatoes and tomato paste, stirring to combine; cook 3–4 minutes until tomatoes begin to break down. Pour in 1 cup (240 ml) water or stock, bring to a simmer, and reduce heat to medium-low. Simmer 8–10 minutes to meld flavors.
6. Finish the sauce: taste and add lime juice, sugar if using, and salt to balance. If you prefer a smoother sauce, blend briefly with an immersion blender or in a countertop blender until slightly smooth but still textured.
7. Serve: arrange kuli kuli on a platter and spoon warm sauce over or serve sauce in a bowl alongside. Garnish with chopped cilantro and serve with cooked rice or millet if desired.