Crunchy, sweet, bite-sized strips of fried dough spiced with nutmeg and vanilla, an addictive Nigerian snack that vanishes as fast as it is made.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: decorative bowl or gift bag
Accompaniments: soft drinks, zobo
Instructions
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1
Mix flour, sugar, nutmeg, and baking powder in a large bowl.
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2
Rub in softened butter until the mixture resembles breadcrumbs.
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3
Beat eggs with evaporated milk and vanilla. Add to the flour mixture and knead into a stiff dough.
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4
Roll out dough to 3mm thickness on a floured surface. Cut into small strips or squares.
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5
Heat oil to 160°C (325°F). Fry chin chin in batches, stirring occasionally, until golden brown and crunchy, about 5-7 minutes.
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6
Drain on paper towels and cool completely. Store in airtight containers.
Did You Know?
No Nigerian Christmas or party is complete without mountains of chin chin — some families make over 10 kilograms for the holiday season alone.
Chef's Notes
Equipment Tips
- mixing bowl
- rolling pin
- deep frying pan
- knife or pizza cutter
Accompaniments
soft drinks, zobo
The Story Behind Chin Chin
Chin chin evolved from European fried pastry traditions introduced during the colonial era, but Nigerians made it entirely their own with local spicing. It became the definitive celebration snack, essential at every owambe (party) and religious holiday.
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