How to make kulikuli (adunlee) at home

Kulikuli, also affectionately known as Adunlee in certain areas, stands as a beloved snack savoured across various regions.

Its crunchy texture and sweet-savoury flavour profile make it an irresistible treat for any time of the day.

Whether you’re a culinary novice eager to explore traditional snacks or simply in search of a new recipe to add to your repertoire, this Kulikuli recipe is the perfect starting point.

Ingredients you’ll need:

• 1 cup of cornmeal (fine or medium grind)
• 2 tablespoons of sugar (adjust according to taste)
• 3 tablespoons of vegetable oil, plus more for frying
• A pinch of salt
• 1 cup of water (for boiling)
• Step-by-step guide to making kulikuli:

Preparation: Begin by gathering all your ingredients. This will streamline the cooking process, ensuring everything is within reach when you need it.

Boil water: In a medium-sized pot, bring 1 cup of water to a rolling boil. The water is essential for mixing with the cornmeal to achieve the right dough consistency.

Mix dry ingredients: While the water is boiling, take a large mixing bowl and combine the cornmeal, sugar, and a pinch of salt. Mix these dry ingredients thoroughly to ensure the sugar and salt are evenly distributed throughout the cornmeal.

Combine with hot water: Once the water has reached a boil, gradually add it to the dry ingredients, stirring continuously. The goal is to incorporate the water slowly to avoid lumps and ensure a smooth, consistent dough. Be careful with the hot water to prevent burns.

Add oil: After the dough has formed and is still warm, add 3 tablespoons of vegetable oil to the mixture. Knead the dough with your hands or a spoon until the oil is fully integrated, and the dough is pliable but not sticky. The oil helps in binding the dough and adds a slight richness to the kuli kuli.

Shape the Kulikuli: Once your dough is ready, take small portions and shape them into your desired forms. Traditional shapes include small balls or cylindrical rolls. Feel free to get creative with the shapes, making them as uniform as possible for even cooking.

Fry the kulikuli: Heat a generous amount of vegetable oil in a frying pan over medium heat. Once the oil is hot, carefully place the shaped dough into the oil. Fry them until they are golden brown and crispy, turning occasionally for an even colour.

This should take about 5 to 7 minutes, depending on the size of your kulikuli.

Cool and serve: Use a slotted spoon to remove the kuli kuli from the oil and place them on paper towels to drain any excess oil. Could you allow them to cool down a bit before serving? Kulikuli can be enjoyed on its own or as a crunchy addition to various dishes.
Additional tips for perfect kuli kuli:

Consistency is key: Ensure the dough is neither too wet nor too dry. It should hold its shape when moulded.

Temperature control: Keep the frying oil at a consistent medium heat to prevent the kuli kuli from burning on the outside while remaining uncooked on the inside.

Storage: Kulikuli can be stored in an airtight container at room temperature for up to a week, making it a convenient snack for any time.

Enjoy the making and tasting of this traditional snack, and don’t hesitate to experiment with the recipe by adding your unique twist, like incorporating spices or herbs for additional flavours. Happy cooking!