🌍 African recipesSnack
Chin Chin
By Groceree
Also known as Nigerian Chin Chin
Small cubes of lightly sweet dough flavoured with nutmeg, deep-fried until golden and very crunchy. The West African party snack, made by the tub for Christmas and weddings.
Last updated
- Servings
- Makes about 600 g
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
Ingredients
plain flour500 g
caster sugar100 g
baking powder1 tsp
nutmeg1 tsp
salt½ tsp
butter100 g
eggs1
milk150 ml
vegetable oil1 l
Instructions
- 01
Mix the , the , the , the grated and the .
- 02
Rub in the cold cubed until it looks like breadcrumbs.
- 03
Beat the with the and add gradually to make a firm, smooth dough.
- 04
Roll out 5 mm thick and cut into small squares or strips.
- 05
Fry in batches in at 170°C for 3 to 5 minutes, stirring, until golden brown.
- 06
Drain on paper and cool completely; they crisp as they cool. Store in an airtight tin.
Notes
- Fry at a moderate heat so they cook through and crunch all the way.
- Roll thinner for crunchier chin chin, thicker for a softer bite.
- They keep for weeks in a sealed tin.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 5 g
- Carbs
- 38 g
- Fat
- 12 g
Estimated from the ingredients.
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