Nigerian Chin Chin

This sweet and savory snack delivers a delightful West African treat that's crispy and utterly addictive. These small, fried dough pieces have a unique crunch and a hint of nutmeg, making them perfect for any occasion.

Course Snacks

Cuisine African

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 470kcal

Author Imma

Ingredients

3½ cups (420g) all-purpose flour
¾ cup (150g) sugar
½ teaspoon (2-3g) salt
¼ teaspoon (1-2g) baking powder
1 teaspoon (2-3g) grated nutmeg
1 teaspoon (1-2g) lime zest, grated
¼ cup (4 tablespoons or 60g) butter (or margarine)
1 large egg
¾ cup (175-180ml) milk
oil for frying

Instructions

Using a mixer (or by hand), mix the dry ingredients: flour, baking powder, salt, sugar, nutmeg, and lime zest.
Mix the butter into the flour mixture until well incorporated.
Add the milk and egg to the mixture. Keep mixing until you form a sticky dough ball.
Dump the dough ball onto a floured surface and knead, incorporating more flour into the dough as needed, until the dough is smooth, elastic, and even in color and no longer sticky. You can create many shapes and sizes for chin chin.
Divide the dough in half. On a floured board, roll each half out until it's about ⅙ inch thick, just like linguine or fettuccine. A pasta machine works great if you have one. Then, cut the dough into any shape you desire.
Heat a deep cast-iron skillet, saucepan, or (my all-time favorite) a Dutch oven over medium heat. Add around 3 inches of oil and heat it to 375℉ (190℃). Fry chin chin in the hot oil until golden.
Remove them from the oil, drain, and serve.

Notes

If you like your chin softer, add 1-2 tablespoons more butter. But please be careful not to use too much butter, or it will become too soft and crumble
A pasta machine helps roll out and shape the dough
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Nutrition