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Chin Chin

Also known as Chin Chin (Children's Crunchy Snack)

Chin Chin is Nigeria's most beloved crunchy snack — small, deep-fried dough pieces made from a sweetened, slightly spiced flour dough that is rolled thin and cut into small shapes before frying to a golden, completely crunchy, almost biscuit-like texture. Nigerian children are devoted to Chin Chin — it appears in their party bags, their school lunchboxes, their Christmas stockings and their hands at virtually every social occasion.

Chin Chin, Nigerian cooking

Ingredients

  • 4 big cups of plain flour
  • 3 big big tablespoons of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of ground nutmeg
  • Half a teaspoon of baking powder
  • 2 big eggs, beaten
  • A big tablespoon of butter or margarine, softened
  • A little evaporated milk or water — to bring the dough together
  • Vegetable oil for deep-frying

Method

  1. 01

    Making the Chin Chin Dough. Sift flour, sugar, salt, nutmeg and baking powder into a large bowl. Add softened butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs — like making pastry. Add beaten eggs. Mix well. Add evaporated milk or water a little at a time and bring the dough together into a smooth, firm, non-sticky dough. The dough should be significantly stiffer than bread dough — similar to shortcrust pastry.

  2. 02

    Resting the Dough. Wrap the dough in cling film or cover with a damp cloth. Rest for 15 minutes.

  3. 03

    Rolling and Cutting. Break off a piece of dough the size of a large orange. On a lightly floured surface, roll out as thinly as possible — 2 to 3 fingers of thickness is ideal. Cut into small shapes — strips, squares, tiny rectangles or thin rounds — using a knife or pizza cutter. Traditional Chin Chin is always small — no larger than the tip of your thumb.

  4. 04

    Frying. Heat oil in a deep pan over medium heat — not too high or the Chin Chin will brown on the outside before cooking through. Fry in large batches for 5 to 7 minutes, stirring gently and constantly, until evenly golden-brown and completely crunchy throughout. Chin Chin is ready when it sinks and floats repeatedly and the sizzling sound changes from vigorous to gentle.

  5. 05

    Cooling and Storing. Drain on paper towels. Allow to cool completely before storing or packing — warm Chin Chin loses crunchiness quickly in a closed container.

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