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Chin Chin with Honey and Sesame

Also known as Chin Chin with Honey and Sesame (Premium Version)

Premium Honey and Sesame Chin Chin elevates the classic Nigerian Chin Chin by incorporating honey instead of sugar for a more complex, floral sweetness and adding sesame seeds throughout the dough for a nutty, aromatic crunch that makes each piece genuinely extraordinary. This premium version has appeared at Lagos artisan food markets, upscale Nigerian bakeries and as a sophisticated gift food that represents the best of Nigerian snack culture elevated to gourmet status.

Chin Chin with Honey and Sesame, Nigerian cooking

Ingredients

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

Method

  1. 01

    Making the Premium Dough. Sift flour, salt, baking powder and nutmeg into a large bowl. Add softened butter and rub into the flour with your fingertips until the mixture looks like fine breadcrumbs. Add sesame seeds and toss through. Add the honey and beaten eggs. Mix together. Add evaporated milk or water very gradually until the dough just comes together — stiff and smooth, not sticky. Do not overwork.

  2. 02

    Resting. Cover and rest in a cool place for 15 minutes.

  3. 03

    Rolling and Cutting. Roll the dough out to a thin sheet — as thin as 2 coins. Cut into small pieces — strips, squares or rounds. Traditional Chin Chin is always small. The sesame seeds will be visible in each piece.

  4. 04

    Frying. Heat oil to a moderate frying temperature. Fry in large batches for 6 to 8 minutes, stirring gently and constantly, until evenly golden-brown and completely crispy. The honey in the dough means these will colour more quickly than standard Chin Chin — watch the heat carefully.

  5. 05

    Cooling. Drain on paper towels. Allow to cool completely before storing — hot Chin Chin in a closed container will steam and lose its crunch.

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