Appetizers
Kluiklui (Spiced Peanut Cakes)
Ingredients
- - 500 g (2 cups) raw peanuts, shelled
- - 1 tsp salt
- - 1/2 tsp chilli powder (optional)
- - 500 ml (2 cups) vegetable oil, for frying
Method
- Dry-roast the peanuts in a pan over medium heat for 8-10 minutes, stirring often, until fragrant and lightly golden.
- Once cooled slightly, rub off the skins and grind the peanuts in a food processor until they form a thick, oily paste.
- Knead the paste vigorously by hand for 8-10 minutes; oil will begin to separate and pool - this is expected and essential to the texture.
- Mix in the salt and chilli powder, then press and shape into small twisted rolls or flat discs.
- Heat the oil to 160°C (320°F) and fry the shapes in batches for 4-5 minutes until deep golden brown and crisp.
- Drain on paper towels and cool completely before serving; kluiklui crisps further as it cools.
Introduction: Kluiklui are twisted, deep-fried peanut cakes made from finely ground, oil-pressed peanut paste, a specialty
of northern Benin that has spread across the country as a favoured snack and appetizer.
Cultural Background: Kluiklui are twisted, deep-fried peanut cakes made from finely ground, oil-pressed peanut paste, a specialty
of northern Benin that has spread across the country as a favoured snack and appetizer. Making kluiklui
traditionally involves kneading and pressing the peanut paste by hand to release its oil before frying.
Tips: Fry at a slightly lower temperature than most fritters – peanuts scorch quickly given their natural oil content.
Variations: Roll the shaped paste in sesame seeds before frying for extra crunch and nutty flavour.
Vegetarian/Vegan: Already vegan as written.
Storage: Store in an airtight container at room temperature for up to 2 weeks – kluiklui is designed to be a shelf-stable
snack.
Reheating: No reheating necessary; kluiklui is eaten at room temperature.
Nutrition: Approx. 160 kcal, 6g protein, 13g fat, 5g carbohydrates per 30g serving.
FAQs:
Q: Why won't my paste hold together?
A: Keep kneading – the peanuts need time to release enough natural oil to bind the paste into a workable dough.
Q: Can I use peanut butter instead of grinding my own?
A: Natural, unsweetened peanut butter can work in a pinch, but the texture will be softer and less traditional.