The short answer
Kuli kuli is a popular Nigerian snack made from peanuts, also called groundnuts, roasted and ground into a paste from which much of the oil is pressed out, then seasoned, shaped into sticks, balls or rings and deep-fried until hard and crunchy. It is a specialty of northern Nigeria, associated with the Hausa, and is enjoyed as a crunchy, savoury, nutty snack on its own, crushed over other foods, or eaten with garri and other staples. Because it is made almost entirely of peanuts it is not suitable for anyone with a nut allergy. In the UK kuli kuli is sold ready made by African food shops.
What to remember
- Kuli kuli is a crunchy Nigerian snack made from roasted, ground peanuts.
- The peanuts are ground to a paste, much of the oil is pressed out, then it is spiced, shaped and deep-fried.
- It is a northern Nigerian, Hausa specialty, hard, crunchy and savoury.
- It is eaten on its own, crushed over foods, or with garri and other staples.
- It is made almost entirely of peanuts, so it is not suitable for anyone with a nut allergy, and it is sold ready made by African food shops.
For Nigerians in Britain, especially those from the north, kuli kuli is a crunchy taste of home. It is the groundnut snack from the market, the crunch with soaked garri, the nutty sticks kept in the bag for the road, the flavour that says home. A packet of kuli kuli far from home brings back the markets and the shared snacks and the simple pleasures of childhood, the familiar warmth of home in every crunchy, nutty bite.
There is heritage in it too. Kuli kuli carries the groundnut traditions of northern Nigeria, the clever craft of roasting, pressing and frying peanuts into a lasting, flavour-packed snack, and to enjoy it is to keep that tradition close. Sharing a packet of kuli kuli with family who grew up on it, or introducing a friend who loves peanuts to it, is a small act of welcome and belonging. That crunchy, savoury, nutty taste of home is the quiet gift of kuli kuli.
What is kuli kuli?
Kuli kuli is one of Nigeria's best-loved snacks, a hard, crunchy, deeply savoury treat made almost entirely from peanuts, which Nigerians usually call groundnuts. It is a specialty of the north, associated above all with the Hausa people, though it is enjoyed right across the country and beyond. Its distinctive nutty flavour and satisfying crunch make it a favourite for nibbling on its own, and it is also a versatile ingredient, crushed and sprinkled over other dishes or eaten alongside staples, so it is both a snack and a store-cupboard standby.
What makes kuli kuli special is the way the peanuts are treated: roasted, ground, pressed of much of their oil, spiced and fried, so that the result is concentrated, crunchy and intensely nutty, quite different from a plain roasted peanut. Because so much of the oil is removed, kuli kuli is drier and harder than you might expect, which is exactly its character. It belongs to the wider world of Nigerian snacks and street foods we cover in our guide to West African food, and it shares its northern roots with the famous grilled suya.
How is kuli kuli made?
Understanding how kuli kuli is made explains its texture and flavour. It begins with peanuts, which are roasted and then ground into a smooth, oily paste, much like a rough peanut butter. The crucial step follows: much of the oil is pressed and squeezed out of the paste, leaving a drier, denser groundnut mass, and that pressed-out groundnut oil is saved and used for other cooking. The de-oiled paste is then seasoned, often with pepper, salt and spices, and worked into shapes, traditionally sticks, twisted rings or small balls.
These shapes are then deep-fried, frequently in the very oil pressed from the nuts, until they are golden, hard and crunchy. This process, roasting, grinding, pressing out the oil, spicing, shaping and frying, is what gives kuli kuli its dense crunch and concentrated, savoury, nutty taste. Because the oil is removed, the snack keeps well and is less greasy than it would otherwise be. The heavy reliance on peanuts is total and defining, which means kuli kuli is unmistakably a peanut food, an important thing to remember for anyone with a nut allergy.
How is kuli kuli eaten
Kuli kuli is wonderfully versatile in how it is enjoyed, which adds to its popularity. Most simply, it is eaten on its own as a crunchy, moreish snack, straight from the packet, a handful of sticks or rings to nibble with a drink or on the go. It is also crushed or crumbled and used as a topping or ingredient, sprinkled over salads and other dishes for crunch and flavour, and it is a classic partner to garri: soaked garri with sugar and groundnuts, or kuli kuli eaten alongside, is a well-loved combination, which you can read about in our guide to garri.
Beyond that, crushed kuli kuli finds its way into other foods and snacks, adding a savoury, nutty note, and it is a common travelling and pocket snack because it keeps well and needs no preparation. Its hardness means it is eaten slowly and a little goes a long way, and its strong groundnut flavour suits those who love nuts. For anyone new to Nigerian food who enjoys peanuts, kuli kuli is a simple and satisfying thing to try, though always with the peanut content firmly in mind.
Where to buy kuli kuli in the UK
Buying kuli kuli in Britain is easy, because it is sold ready made and keeps well, needing no cooking. African food shops that serve Nigerian and especially northern Nigerian communities stock kuli kuli in packets, so you can simply buy it and eat it. Because it is dried and much of its oil is pressed out, it stores well on the shelf and in your cupboard. Spice level and shape vary between makers, from mild to quite peppery and from sticks to rings, so it is worth trying a few.
If you are new to kuli kuli, the shopkeeper can point you to the packets, tell you how spicy a particular brand is, and suggest eating it with garri or crushing it over other foods. You can find African food stores near you or look up Caribbean food stores near you. Do remember, and mention to anyone you share it with, that kuli kuli is made from peanuts and is not suitable for anyone with a nut allergy.
Frequently asked questions
What is kuli kuli?
Kuli kuli is a popular Nigerian snack made from peanuts, or groundnuts, roasted and ground into a paste from which much of the oil is pressed out, then seasoned, shaped into sticks, balls or rings and deep-fried until hard and crunchy. It is a northern Nigerian, Hausa specialty, enjoyed as a savoury, nutty snack.
How is kuli kuli made?
Peanuts are roasted and ground into an oily paste, then much of the oil is pressed and squeezed out, leaving a drier groundnut mass. This is seasoned with pepper, salt and spices, shaped into sticks, rings or balls, and deep-fried, often in the pressed-out oil, until golden, hard and crunchy. Removing the oil gives kuli kuli its dense crunch and keeping quality.
How do you eat kuli kuli?
Kuli kuli is eaten on its own as a crunchy snack, straight from the packet, and it is also crushed or crumbled as a topping over salads and other dishes. A classic pairing is with garri, either soaked garri with groundnuts or kuli kuli eaten alongside. It keeps well and needs no preparation, so it is a popular travelling snack.
Does kuli kuli contain nuts?
Yes. Kuli kuli is made almost entirely from peanuts, which are its main and defining ingredient, so it is not suitable for anyone with a peanut or nut allergy. Anyone sharing kuli kuli should mention this clearly, as its whole character comes from the roasted, pressed and fried groundnuts.
Where can I buy kuli kuli in the UK?
Kuli kuli is sold ready made and needs no cooking, so African food shops serving Nigerian communities stock it in packets to buy and eat straight away. Because it is dried and de-oiled it keeps well. Spice level and shape vary between makers, and the shopkeeper can recommend one and suggest eating it with garri or crushing it over other foods. African Stores lists African and Caribbean food shops across the UK, so you can find one near you.
