Chin chin is a beloved Nigerian snack of lightly sweetened dough cut into small pieces and fried until crisp. Nutmeg and vanilla give the simple bites a warm aroma, and their irregular shapes make them feel homemade.
Make a firm dough, rest it briefly, then roll and cut small pieces before frying in batches so the chin chin browns evenly.
Keep the dough pieces small and fry at a steady temperature; oversized pieces brown outside before the centers crisp.
Serving Suggestions
Serve as a snack with black tea, coffee, or a cold malt drink.
Recipe Notes
Cool completely before storing airtight for up to two weeks. A tin or glass jar keeps the pieces crisp.
Nigerian Chin Chin
Crisp Nigerian fried dough bites lightly sweetened and scented with nutmeg and vanilla.
Ingredients
Equipment
Method
Make the Dough:
- Whisk the flour, sugar, nutmeg, and salt in a large bowl. Stir in the melted butter, egg, vanilla, and milk until a firm dough forms.
- Knead lightly for 2 minutes, cover, and rest for 15 minutes.
Cut:
- Divide the dough in half. Roll each piece to about 6 mm thick on a lightly floured surface, then cut into small 2 cm squares or diamonds. Separate the pieces so they do not stick.
Fry:
- Heat the oil in a heavy pot to 175°C. Fry the chin chin in small batches for 3 to 4 minutes, stirring often, until evenly golden and crisp.
- Lift out with a slotted spoon and drain on a wire rack. Let the oil return to temperature between batches.
Cool and Serve:
- Cool completely before serving or storing in an airtight container.
Nutrition
Notes
- The dough should be firm rather than sticky; add the extra tablespoon of milk only if dry crumbs remain.
- Frying in small batches prevents the oil temperature from dropping and keeps the pieces crisp.
