Chin chin is a very common Nigerian snack that can be enjoyed at home or served as an appetizer at parties. It is very crunchy, sweet, easy to make and can be stored for a long time. You can also vary the recipe in terms of its flavor, sweetness, shape, crunchiness or texture. However, the essential ingredients include flour, sugar, fat, and milk.
Let’s get cooking!
- 4 Cups All-purpose Flour (1/2 kg or 500 grams)
- 1/2 Cup Granulated Sugar (8 Tablespoons)
- 1 Cup Evaporated Milk
- 150g Butter/Margarine – softened
- 1/2 Teaspoon Ground Nutmeg
- 2 Eggs
- 1/4 Teaspoon Salt
- 1 Teaspoon Baking Powder
- Nosak Famili Vegetable Oil – For Frying
- In a medium bowl, mix together the eggs, sugar, salt, milk and set aside.
- Then in a large bowl sieve in the flour and add butter, baking powder, ground nutmeg and work in with your fingers until the mixture looks like fine breadcrumbs.
- Add the liquid (milk/egg) mixture into the dry ingredients and mix to form a dough. Transfer the dough onto a lightly floured surface and knead till a stretchy dough is formed.
- Pluck a small portion of the dough then roll out and cut with a knife into squares or thin strips or depending on the shape you desire. You could also use a pasta maker to cut it.
- Heat oil in a large pan for about 10 minutes. Test the hotness by dropping a cut dough in the oil. The oil is ready if/when the dough sizzles.
- Fry the chin chin in small batches, stirring continuously till golden brown. Be careful not to overcrowd the pan so your chin chin doesn’t soak up the oil.
- Remove and place on paper towel to drain the excess oil and cool off.
- Enjoy or store in a container for later.