Search no further, this is it. The Nigerian chin chin recipe you have been searching for. Sounds cocky right? But this really is it. Try it and see. Chin chin is a very common Fried West African snack. It is a delightfully tasty crunchy snack.
WARNING: Once you start munching, you would have to be restrained to stop.
Even as this snack is commonly enjoyed in Nigeria, not all chin chins are made equal. Some are overtly sweet, or tasteless, while some are just an oil soaked mess.
Growing up I helped my mom make chinchin a lot during the Christmas season. We always looked forward to making this delightful snack during the Christmas holidays.WARNING: Once you start munching, you would have to be restrained to stop. Click To Tweet
It was part of our travel package. We travelled home to our village (country home) every Christmas. So this chin chin served as our snack and also as gifts to visitors. Trust me we never got tired of munching on these and you too will not. Read warning above.
These are soft and almost crumbly on the inside and crunchy on the outside. So not to worry no jaw breakers here. 😀. These little delights are ‘CROFT’ in my son’s words meaning Crunchy and Soft You get the drift right. The young man is a foodie at heart creating a portmanteau for food lol. But if Kamso says this is good, Believe me it is 😀
Now let’s get to this amazing ‘CROFT’ chin chin recipe 😉Search no further, this is it. The Nigerian chin chin recipe you have been searching for. Click To Tweet
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search no further, this is the chin chin recipe you have searched so long for. Enjoy
- 280 g / 13/4 cup all purpose flour
- 82 g / 1/3 cup granulated sugar
- 57 g / 4 Tbsp salted butter
- 1/2 tsp baking powder
- 1/2 tsp ground nutmeg
- 1 large egg
- 1/4 cup evaporated milk
- Oil for deep frying
Measure and Mix dry ingredients in a bowl and set aside.
Measure and mix wet ingredients together except butter.
Add butter to the dry ingredients and mix with your fingers until just combined.
Pour in the other wet ingredients and mix together until dough forms. it should form a perfect dough but if its feels a bit stiff, add a Tbsp of water or milk. if it feels too tacky, add a Tbsp or 2 of flour no more. DO NOT over work the dough.
Wrap in a saran wrap and allow to rest on the counter for about 5 mins. this allows flavors blend in and develops the gluten which makes it easier during the cutting process
Unwrap rested dough, you can roll out all the dough at once since dough is small or you can divide into 2 portions and roll individually. Roll out dough to about a quarter of an inch thick because dough will rise when you fry them.
With a knife or pizza cutter or even a dough divider cut dough across vertically and horizontally forming little squares.
Put little squares in a bowl and sprinkle a little flour on them and shake to prevent sticking.
Heat up oil. Fry till light golden. Remove with a slotted spoon and spread on a paper towel lined tray to cool. Chin chin will be soft when hot but hardens as it cools.