Chin-Chin: A Nigerian Favorite
Cook Time
Ingredients
- 8 cups All purpose Flour
- 1 cup Butter or Margarine
- 100ml Evaporated milk
- ½ a teaspoon Baking powder
- 1 cup Powdered sugar or honey or other sweetener
- 1 teaspoon Ground nutmeg
- 2 medium sized Eggs
- A pinch of Salt
- Lukewarm water
- Vegetable Oil for frying
Preparation
- Dissolve the sugar in the evaporated milk. Whisk in the egg, and set aside
- Pour the flour into a mixing bowl
- Add the dry ingredients: nutmeg, baking powder and salt. Mix thoroughly
- Add the butter/margarine and rub in the flour until smooth
- Pour the sugar and milk mixture into the flour and fold in
- Add a little water and mix into a thick dough
- Place the dough on a clean surface and knead
- Roll into a very thin size, and cut into strips
- Cut into cubes or desired shape, and put in a tray to air for about 5 minutes
- Half fill a deep fryer/pot with oil and deep fry in hot oil until golden brown
- Remove from oil when it has turned golden brown, and place in a tray lined with absorbent paper, and let it cool
- Serve with a drink or store in an airtight container for future use.
Tips: If you want your chin-chin very crunchy, reduce the quantity of eggs and butter you use.
Fun Facts! There are as many variations in shapes/ingredients for chin-chin as there are ethnic groups in Nigeria.