Chin chin can be really delicious if you know how to make it. I usually fry my chin chin, as in this case. But I hear it is also possible for chin chin to be baked. I haven’t tried that one yet. 😀
These are some delicious and well buttered crunchy Nigerian chin chin. And you are just about to learn how I was able to make this delicious Nigerian snack in just about 90 minutes.
Preparation Time: 90 minutes | serving: 5
- 3 cups of flour
- 1 spoon of ground nutmeg
- 1 spoon of milk flavor
- 100g margarine
- 1 cup of powdered milk
- 1 cup of water
- Vegetable oil
- 3-4 Tablespoons of sugar
The Ingredients above would make you two plates of chin chin, just like this one here and it could serve about 3-5 persons. If you are looking to make this for a larger family and you are doing it for the first time, I would suggest you experiment with this exact quantity of ingredients first, then you can double it next time.
How To Make Chin Chin
Sift the flour into a bowl, add the ground nutmeg to it, 1 cup of milk to a clean plate, add 3 Tablespoons of sugar to it, use the measuring cups and spoons please. I have often stressed the importance of using the exact quantity of ingredients that I recommend in my recipes. If you alter the recipe by using wrong measuring cup or spoon, you might end up with a Ghanian food. 😀
Also add the milk flavor and mix all with your hand, make sure they are properly mixed together.
Add 100g of margarine (You will notice that a sachet of cooking margarine is usually 250g, so it would be easy to squeeze off about 40% from a sachet). More margarine would only make your dough brisker and really hard to fry.
Add just half cup of water, 140ml and mix as shown in the video below.
I believe chin chin is really easy to make. If you use too much margarine; it would melt while you are frying it, too little margarine and it would become puffy and really hard.
Mix properly to get the chin chin dough, you can sift and add extra flour until you get a thick pliable dough that doesn’t stick to your fingers.
Knead on any plain and smooth surface, knead properly until all the ingredients are properly incorporated.
Pinch two handfuls and roll your pin on it to achieve a smooth dough, trim off the edges to achieve a rectangular looking dough, this makes it easy for your to work your knife around it.
Go ahead and slice to any size you want, scoop into another plate, repeat until all are sliced.
Pour half liter (600ml) of oil into a deep pot or frying pan, allow to heat on medium heat for about 3-4 minutes, then go ahead and fry the chin chin in batches, after each batch (which should be about two cups or one and half cup per batch), allow the oil to heat again for up to 40 seconds before adding the next batches.
Don’t forget – You don’t stop stirring until they are off the frying pan or some may get burned. Also, you don’t stir vigorously; you kind of scoop your frying spoon gently in a bid to tumble them while they fry. See the Chin Chin Video below
Transfer into a sieve after frying, allow oil to drain away before transferring into a wide plate where it would cool off for up to three hours, then store in an air tight container. Chin Chin can last up to 2 weeks in an air tight container.
Enjoy with your favorite soft drink. That is how to make Chin Chin in Nigeria. Some call it chim chim 😀
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Chin Chin VideoThis video shows you exactly how I make chin chin in my own very kitchen.