Chin-Chin

Chin-chin originated from Nigeria. It is a deep-fried snack which can be used for a light refreshment.

Ingredients and measurement:

Different measurements of ingredients can be used, depending on the quantity of chin-chin to be prepared. 

For an occasion (for example, a christmas party with many kids), I used the following ingredients (for a soft chin-chin):

2 kg flour

250 ml condensed milk

300 g margarine 

350 g caster sugar (granulated)

2 tbsp ground nutmeg

6 eggs

5 tbsp baking powder

250 ml water

Oil to fry

How to prepare:

Mix the sugar and milk and leave to soak

Sieve the flour into another bowl

Add baking powder and nut meg, and mix

Add Margarine and mix well (preferable, with the hand) making sure that there are no lumps

Add eggs (one after another) and mix well

Add the sugar and milk mixture gradually while mixing

Add water and continue mixing to form a soft dough

Sprinkle a small quantity of flour on a flat surface, place the dough on the surface and knead gently

Once you knead the dough properly, cover and leave it while you get ready to start frying

Frying:

Heat the oil

Cut a small portion of the dough and knead with a dough roller

When the dough is flat, cut into desired shapes and sizes

Deep-fry in hot oil

Continue the process until you finish frying the dough

Storage:

Allow the chin-chin to cool down quietly

Store in a dry, air-tight container

Enjoy!