Kuli-kuli (peanut cakes)

Instructions

1. Dry-roast the peanuts in a pan for 8 to 10 minutes over medium heat, stirring, until golden and fragrant.
2. Let them cool, then grind them in a blender to a coarse, oily paste.
3. Blend the onion, chilli and ginger, then mix them into the peanut paste with the salt, Scotch bonnet pepper and crumbled stock cube.
4. Shape them into small flat cakes about 1 cm thick with lightly oiled hands.
5. Heat the oil to 170 °C in a deep pan and lower the cakes in small batches.
6. Fry for 3 to 4 minutes, turning, until well golden and crisp, then drain them on kitchen paper.
7. Sprinkle with sugar, or sugar and cinnamon, while still hot, and let them cool before serving.