On our menu is the popular snack, chin chin. This deep-fried snack can be milky, savoury, hard or soft. It is often used as kola in most Nigerian homes especially during the festive season. This recipe is therefore timely as we have entered the festive season and people will need it to guide them through the process of chin making.
Read more about Food Recipe
2 & 1/2 Cups of All-Purpose Flour
1/4 Cup of Sugar
1 Large Egg
7 Tablespoons of milk
2 & 1/2 Tablespoon of Melted Butter
1/4 Teaspoon of Baking Powder
A pinch of Salt
1/4 Teaspoon of Nutmeg
Dry Pepper (Optional)
How To Prepare
Sift the flour. Break and beat the eggs then melt the butter. Mix the flour, baking powder, sugar, pepper (if you are using it) and nutmeg together in a bowl. Add the egg, melted butter and milk to the dry ingredients. Mix all ingredients together until a dough is formed.
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Knead the dough with your hand until you have a smooth, elastic ball of dough, one that is no longer sticky. Please note that kneading requires a certain level of exertion. When you are done kneading, cover the bowl for at least ten minutes. This will make the dough softer. When the time has elapsed, cut and roll out small balls of dough and cut them with a small knife or pizza cutter.
Pour a generous quantity of vegetable oil into a clean frying pan. Set it on medium heat. When the oil heats up, do a heat test with a small piece of dough. If the dough sinks to the bottom of the oil and stays there, the oil is not hot enough. If the dough rises too quickly, know that the oil is too hot and you need to turn down the heat. But if it gradually floats to the surface of the oil, then the oil is ready to use. Put the first batch of dough into the oil and fry till golden brown. Scoop the chin chin into a paper-lined sieve. Then repeat the process of frying the remaining diced chin chin dough in batches. Allow the chin chin to cool then serve yourself some and enjoy then store the rest in an airtight container.
Featured Image Source: Nigerian Lazy Chef
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