Kuli kili is prepared from groundnuts that are first lightly roasted until they release a nutty aroma and their skins loosen. Skin removed and ground into a thick paste using a grinder or mill. The paste is kneaded and a small amount of water is added to help press out excess oil, which is usually collected and used separately for cooking. Spices such as ginger, garlic, chili pepper, and salt are mixed into the remaining groundnut paste to give it flavor. The seasoned paste is then shaped into flat pieces and deep-fried in hot oil until they turn golden brown and crisp. After frying, the kuli kili is drained and allowed to cool, during which time it becomes crunchy and ready to eat.
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