Kuli-kuli (Nigerian Peanut Crisps)

Ingredients

• Peanuts750 cups
• Water, as neededAs needed
• Sugar2 tablespoons
• Salt0.8 teaspoon
• Onion, puréed (optional)0.5
• Garlic, crushed (optional)2
• Chile paste (optional)1 tablespoon
• Ground ginger (optional)1 teaspoon

Directions

1. 1

   Toast the peanuts in a dry frying pan over medium heat, stirring occasionally to prevent burning. Rub off and discard the skins once toasted.

2. 2

   Process the peanuts in batches in a blender or food processor for 5–10 minutes, until they form peanut butter.

3. 3

   Transfer the peanut butter to a large bowl. Knead in water 1/4 cup (60 ml) at a time, stopping when the mixture begins to release oil; continue kneading for 5 minutes to extract as much oil as possible.

4. 4

   Wrap the mixture in cheesecloth and squeeze out the oil. Return the peanut mixture to the bowl and reserve the oil for frying.

5. 5

   Mix the sugar, salt, and any optional seasonings into the peanut mixture until evenly combined.

6. 6

   Add water 1 tablespoon at a time and knead until the dough holds its shape without crumbling.

7. 7

   Shape teaspoonfuls of dough into small balls, flat discs, cylinders, or ovals.

8. 8

   Heat the reserved peanut oil over medium heat. Fry in uncrowded batches for 4–5 minutes, turning carefully, until golden brown and crisp on every side.

9. 9

   Drain on paper towels and cool completely before serving.