Nigerian Chin Chin
The Quirky Foodster Team
Ingredients
- Plain flour — 500 g (1 lb 2 oz)
- Sugar — 200 g (7 oz)
- Butter, softened — 115 g (4 oz)
- Eggs — 2
- Ground nutmeg — 1/2 tsp
- Baking powder — 1 tsp
- Milk, as needed — 120 ml (4 fl oz)
- Oil for deep frying
Method
- Combine the flour, sugar, baking powder and nutmeg in a bowl.
- Rub in the softened butter until it resembles coarse crumbs.
- Add the eggs and enough milk to bring the mixture together into a firm, smooth dough.
- Roll the dough out to about 1 cm (1/2 in) thick and cut into small squares or strips.
- Heat oil to 160°C (325°F) in a deep pan.
- Fry the pieces in batches, stirring occasionally, for 8–10 minutes until golden and crisp throughout.
- Drain on paper towels and let cool completely before storing.
Introduction: Crunchy, lightly sweetened fried dough bites, a beloved Nigerian snack enjoyed at parties and packed for travel.
Cultural Background: Chin chin is a fixture of Nigerian celebrations and everyday snacking, its crisp, dense bite and long shelf life making it a practical, well-loved treat found in nearly every household during festive seasons.
Tips: Fry at a moderate, lower temperature so the pieces cook through fully and crisp evenly without burning on the outside. Cut the pieces to a similar size so they cook at the same rate.
Variations: Add a little coconut milk to the dough for extra flavour. Cut into different shapes, from small dice to twisted strips.
Storage: Store in an airtight container at room temperature for up to 3 weeks.
Reheating: Not applicable — served at room temperature as a crunchy snack.
FAQs:
Q: Why fry chin chin at a lower temperature?
A: This allows the dense pieces to cook through and become fully crisp without burning on the outside before the inside is done.
Q: How long does chin chin keep?
A: It keeps very well for several weeks in an airtight container, making it a popular make-ahead snack for celebrations.
- Plain flour — 500 g (1 lb 2 oz)
- Sugar — 200 g (7 oz)
- Butter, softened — 115 g (4 oz)
- Eggs — 2
- Ground nutmeg — 1/2 tsp
- Baking powder — 1 tsp
- Milk, as needed — 120 ml (4 fl oz)
- Oil for deep frying
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