kulikuli

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• Roast peanuts/groundnuts and peel off the skin once they cool down.
• Blend the peanuts/groundnuts into a very smooth and runny paste (butter).
• Pour the peanut butter  into a container and store it in a cool or warm place for as long as possible. After a while,the oil will begin to form at the top. The longer you store it, the more oil will be extracted.
• After a few months, pour the 100% pure peanut oil into a bottle and it is ready for use.
• To further extract peanut oil for the left over peanut paste, transfer the paste into a mixing bowl, add a little warm to hot water at a time and knead the paste. Do this repeatedly until there is a visible change in the appearance of the paste. Depending on how much oil the paste has, the paste would begin to look very glossy and wet or oil will begin to sip out of it.
• Place the paste in a chiffon cloth and squeeze the paste until the peanut oil is extracted. Set the oil aside and let it settle. Decant and add the oil bottle.
• Transfer the peanut butter byproduct into a mixing bowl and gradually add water as you mix it. Stop adding water when it feels and looks like clay. Roll and mold into any desired shape.
• Heat up the oil that was extracted from the peanut in a pan over medium heat. Fry them in the oil once it heats up. Fry them on one side for about 2 minutes, them flip and fry them on the other side for 2 minutes also. Continue to flip them back and forth until they develop a darker shade and are dry (about 10 - 15 minutes). Remove them from the oil and let them cool. Enjoy you kulikuli as a snack or make it into suya yaji.

Ingredients

5 cups peanuts/groundnuts