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How to Make Yummy Crunchy Nigerian Peanut Cookies (Kulikuli)

Eunice loves to cook food from her native Nigerian cuisine and share her recipes with others.

Crunchy Peanut Cookies (Kulikuli)

Crunchy Peanut Cookies (Kulikuli)

A Delicious Snack

Peanuts are delicious when eaten by themselves, but they're even better when made into cookies. These particular cookies come from northern Nigeria. Locally, they are called kulikuli, and they are spicy, crunchy, and yummy.

There are two types of kulikuli: sweet and savory. The sweet ones are made with sugar, and the savory ones are made with salt. Children love both!

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The recipe requires roasted (fried) peanuts. If you don't know how roast peanuts, you can easily purchase already roasted peanuts from the supermarket.

Cook Time

Prep timeCook timeReady inYields

1 hour

1 hour

2 hours

6 servings


  • 4 cups unsalted peanuts, roasted
  • Pinch dried chili, or to taste (optional)
  • Pinch dried ginger, or to taste (optional)
  • 1/4 cup water
  • For savory kulikuli: 1 tablespoon salt
  • For sweet kulikuli: 1 tablespoon sugar


  1. Roast the peanuts (groundnuts) or buy already roasted peanuts.
  2. Grind the peanut with the dry chill and dry ginger into a thick paste (do not add any water at this point). Use a grinder rather than a blender.
  3. Mix 1/4 cup of water into the paste. Consistently mix the paste as if mixing a cake batter. Use a mixer if you have one. You'll start to notice oil forming. The oil will start to form as soon as the oil is completely incorporated into the paste. If you're using a mixer, this should happen in about 1 minute. If you're mixing by hand it should take 5 minutes.
  4. Depending on whether you're making sweet or savory cookies, add the salt or sugar slowly as you knead the batter and extract the oil. Taste intermittently. (Take care not to add too much salt as this can ruin your cookies. One tablespoon or less is fine for 4 cups of peanuts.)
  5. Drain the oil into a pan. Do not add any more water to the paste. Don't worry about the amount of oil you're able to drain.
  6. Heat the pan with the drained oil. Mold the cookies into any shape and size of your choice before dropping them into the simmering oil. Don't add more oil into the pan. As you fry the cookies, they will produce more oil.
  7. The longer you allow the cookie to fry, the crunchier they will become, but make sure they don't burn. They should have a deep brown color when they are done. Frying takes a few minutes depending on how crunchy you want them to be.
  8. The shelf life of the cookie depends on how dry it is. The drier it is, the longer it lasts. It can last up to 1 week in an airtight jar if properly fried.

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