Chin Chin
Nigeria
Rédacteur junior
Birmingham, United Kingdom ·
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Birmingham, United Kingdom ·
Chin chin is fried dough cut into small pieces, and it is the most widely eaten snack in Nigeria. The texture sits between a cracker and a dry cake, and how hard it should be is the thing people have opinions about, with preferences running from soft and cakey to properly tooth breaking. It began as occasion food, made for birthdays and for Christmas, and the making of it was a household event that children were put to work on. That has changed: it is now sold at every street corner, in every grocery store and supermarket, and it is as ordinary as a packet of biscuits. It is also made across West Africa, and Ghanaians call it achomo. Flour, sugar, milk and butter are the base, with eggs, nutmeg and baking powder optional depending on the texture wanted. Nutmeg is the flavouring most associated with the Nigerian version, and the variations run to cinnamon, vanilla, cocoa and ground pepper. The three levers are simple enough to state: more butter and baking powder makes it soft, leaving out the egg and the baking powder makes it hard, and everything else is a matter of where between those you want to land.
Chin chin is a fried dough snack eaten across West Africa, known as achomo in Ghana. In Nigeria it was historically prepared for celebrations, particularly birthdays and Christmas, before becoming an everyday commercially sold snack.
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Pour the flour into a large bowl and mix in the baking powder and sugar.
Add the butter or margarine and rub it in thoroughly with your hands until the mixture looks like fine breadcrumbs.
If using eggs, beat them and set them aside.
Add the beaten eggs to the flour mixture and combine.
Pour in the milk with the vanilla essence and work it in until it comes together as a pliable dough.
Flour a clean board, place the dough on it and roll it out.
Cut the dough into whatever shape you want, gathering and re-rolling the offcuts until the dough is used up.
Heat the vegetable oil in a pan.
Fry the chin chin in batches, taking care not to crowd the pan.
When it turns golden brown, transfer it to a sieve or paper towel and leave it to cool at room temperature.
Notes personnelles de Beatrice Ige8 avis
couldnt get margarine from my local sainsburys so just used lurpak butter. rubbed it into the flour till it was fine like crumbs just as written. my kids love this for evening tea. the crunch is so satisfying, will definitely double the dough next time.
Lurpak is definitely the way to go! I used butter in mine too and the crunch was brilliant. Mind you, I had to traipse all the way down to an Afro-Caribbean shop in Canton just to track down the nutmeg. Definitely second doubling the batch, mine vanished before it had even properly cooled down.
chale the taste is good but baking powder makes it puff up too much oo. my grandmother in takoradi never puts baking powder, just flour butter sugar and nutmeg so it stays extra crunchy. this one came out a bit soft like cake chin chin.
Kofi, you are so right sha! Once you add baking powder, it just turns to cake chin chin automatically. When I first moved to London, I used self-raising flour by mistake once and nearly cried. Plain flour, cold butter, nutmeg, and fried hot-hot is the only way if you want that proper crunch o.
Abeg make sure the oil is not too hot o, otherwise the inside will remain soft while the outside burns fast. i used evaporated milk instead of water and the richness was just right. e sweet sha! my children finished the whole jar in two days.
Your Chin chin recipe does not have any amounts/ measurements assigned to it. Will be difficult to make it with it.
added a bit more fresh nutmeg i bought from peckham market. in ghana we dont usually put vanilla essence in our chin chin paa, just the nutmeg and good butter, but the vanilla actually smells nice while frying. crunch came out perfect after cooling down.
Kojo, fresh nutmeg makes all the difference sha! In Nigeria we usually use both nutmeg and vanilla, and that smell when it hits the hot oil is no be small thing. Glad the crunch turned out right for you o.