We Nigerians don’t joke with our street foods at all. In fact they are like the things that keep us going and together. We love our foods and we forget all our sorrows and problems and just enjoy the moment. One of our favourite street snack is chin chin. This snack is not only eaten in Nigeria but it is also appreciated in other parts of Africa.
Chin chin is crunchy and sweet, but you can also decide to have it soft too. As simple as this recipe is, it also comes with a tedious task of cutting the dough and frying in batches. If you want to achieve a really crunchy chin-chin, you will need to use less milk and butter in your recipe. I added a little bit of desiccated coconut to this my chin chin recipe and this can be substituted with coconut milk. It is very important to know that this recipe calls for plain flour and not self raising flour.
What you will need
350g plain flour extra for dusting
1 whole nutmeg grated
80-100g sugar (I used caster sugar)
1tsp baking powder
30g dessicated coconut (optional)
1tsp vannilla essence flavour (optional)
Vegetable oil for frying
Add all the dry ingredients together in a bowl and mix together. Add the butter and mix together to form crumbs. Add the other wet ingredients and mix to form a stretchy dough.
Leave the dough to rest for about 15-30 minutes. (this is not compulsory)
Dust a cleaned work surface with flour; divide the dough into 2 or 3 batches. Roll out the dough flat and cut into long strips with a cut into desired sizes. Repeat this process till you have exhausted the dough
Place a shallow frying pan on a medium high heat; add vegetable oil and heat to about 350⁰ or you do an oil test. Drop one of the cut dough into the hot oil and if it floats to the top of the oil, then the oil is ready for use.
Carefully add the cut out dough to the hot oil in batches and fry till golden brown.
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