Nigerian Chin Chin (How to Make Chin Chin)
Chin Chin is one of our favourite street snacks in Nigeria. This snack is not only eaten in Nigeria, but it is also appreciated in other parts of Africa. Chin chin is crunchy and sweet. It can be flavoured to suit your need or made plain. Let me show you how to make the best Chin chin with this recipe.
- 350 g all-purpose flour extra for dusting
- 30 g butter
- 1 whole nutmeg grated
- 80-100 g sugar I used caster sugar
- 1 large egg
- 1 tsp baking powder
- 100 ml evaporated milk
- Vegetable oil for frying
- 30 g desiccated coconut optional
Add all the dry ingredients together in a bowl and mix together. Add the butter and mix together to form crumbs. Add the other wet ingredients and mix to for stretchy dough that is firm but not hard.
Leave the dough to rest for about 15-30 minutes. (this is not compulsory)
Dust a cleaned work surface with flour, divide the dough into 2 or 3 batches. Roll out the dough flat on the floured surface and cut into long strips with a cut into desired sizes. Repeat this process till you have exhausted the dough
Place a shallow frying pan on medium-high heat; add vegetable oil and heat to about until hot about 180°C/356°F or you do an oil test. Drop one of the cut dough into the hot oil and if it floats to the top of the oil, then the oil is ready for use.
Carefully add the cut-out dough to the hot oil in batches and fry till golden brown. Do not overcrowd the oil when frying. transfer to fried chin chin into a bowl lined with a kitchen towel to soak up excess oil.Leave to cool completely before serving. Enjoy
- For crunchy chin chin, use less butter and milk. replace milk with water.
- Too much butter will make the chin chin crumble, only use the required measurent.
- don't overcrowd the oil with the dough when frying.