Sierra Leonean Chin Chin

Name: Sierra Leonean Chin Chin
Yield: 8
Cuisine: Sierra Leone
Ingredients: Plain flour — 500 g (4 cups); Sugar — 100 g (1/2 cup); Butter, softened — 100 g (7 tbsp); Ground nutmeg — 1 tsp; Salt — 1/2 tsp; Eggs, beaten — 2; Milk, plus more as needed — 120 ml (1/2 cup); Vegetable oil, for deep-frying

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 500 g (4 cups)
Sugar — 100 g (1/2 cup)
Butter, softened — 100 g (7 tbsp)
Ground nutmeg — 1 tsp
Salt — 1/2 tsp
Eggs, beaten — 2
Milk, plus more as needed — 120 ml (1/2 cup)
Vegetable oil, for deep-frying

Method

In a large bowl, rub the butter into the flour, sugar, nutmeg and salt until it resembles coarse crumbs.
Mix in the beaten eggs, then gradually add milk until a firm, smooth dough forms.
Knead briefly, cover and rest for 20 minutes.
Roll the dough out to about 1cm (1/2in) thickness and cut into small strips or cubes.
Heat the oil to 160-170C (325-340F). Fry the dough pieces in batches, stirring occasionally, for
6-8 minutes until deep golden and crisp throughout.
Drain on paper towels and cool completely before storing.

Introduction: Chin chin is a crunchy, lightly sweet fried snack enjoyed throughout West Africa, and in Sierra Leone it is a festive treat found at Christmas, weddings and birthday parties, often packed into bags for guests to take home.

Cultural Background: Chin chin is a crunchy, lightly sweet fried snack enjoyed throughout West Africa, and in Sierra Leone it is a festive treat found at Christmas, weddings and birthday parties, often packed into bags for guests to take home. Made from a simple dough of flour, sugar, butter and nutmeg, it keeps well for weeks, making it a practical make-ahead party favourite.

Tips: Fry at a moderate temperature so the chin chin cooks through to a crisp centre without burning the outside. Cut the pieces evenly for consistent cooking.

Variations: Add a teaspoon of vanilla extract or orange zest to the dough. Cut into larger chunks for a softer, cake-like 'puff chin chin'. Vegetarian as written; not easily made vegan due to the eggs and butter.

Storage: Store completely cooled chin chin in an airtight container at room temperature for up to 3 weeks.

Reheating: Not required — served at room temperature.

Nutrition: Per serving: approx. 310 kcal, 6g protein, 42g carbohydrate, 13g fat

FAQs:

Q: Why is my chin chin soft instead of crunchy?

A: The oil temperature was likely too high, browning the outside before the inside cooked through — fry at a moderate, steady temperature.

Q: Can I bake chin chin instead of frying?

A: Traditional chin chin is deep-fried for its signature crunch; baking will give a drier, biscuit-like result instead.