Nigerian Chin Chin Recipe – 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.
Whether enjoyed as a snack on their own, served at parties, or shared with friends and family during celebrations, chin chin is a beloved treat that brings joy. If any of your friends are from West Africa, it’s sure to make them a little nostalgic.
With basic pantry staples like flour, sugar, butter, and eggs, this easy-to-make recipe allows you to create a batch of these delicious bites right in your own kitchen. Perfect for munching on movie nights or a fun addition to dessert platters, Nigerian chin chin is sure to become a favorite in your home!
Content…What Is It? |
What Is Chin Chin?
Throughout West Africa and Nigeria, chin chin (small, crispy pieces of fried dough typically sweetened and flavored with nutmeg) was prepared for special occasions. While I was growing up, it was customary in most homes in Cameroon to make this delicious snack during Christmas. Each home has its own chin chin recipe. Some are soft to the point of falling apart, while others are so hard you feel like your teeth are going to break.
Some people shape them like small balls; others knead and cut them into small squares. The overall experience of slowly feasting on chin-chin is indescribable. I never tire of trying all the different chin-chin variations.
Even at this ripe old age, I still love it. The only issue is, “Once I pop, I cannot stop.” On one occasion, I had to hide my chin chin in the trunk of my car. It may have been a little extreme, but I wasn’t prepared to share! 🙈
Recipe Ingredients
- Flour – Some all-purpose flour with a little added baking powder is the base ingredient for these fun treats.
- Flavor Enhancers – Sugar sweetens while salt enhances the overall flavor of these snacks.
- Butter – Butter adds richness and flavor to chin chin.
- Eggs – Eggs bind the batter together and contribute to the overall texture of chin chin.
- Milk – Milk gives the batter the right consistency and helps give these fried snacks a cake-like flavor.
- Flavorings – Grated nutmeg and lime zest add the classic flavor to these addictive snacks.
How to Make Chin Chin
- Dry – Using a mixer (or by hand), mix the dry ingredients: flour, baking powder, salt, sugar, nutmeg, and lime zest. (Photo 1)
- Butter – Mix the butter into the flour mixture until well incorporated. (Photo 2)
- Liquids – Add the milk and egg into the mixture. Keep mixing until you form a sticky dough ball. (Photo 3-4)
- Knead – 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. (Photos 5-7)
- Fry – 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. (Photo 8)
- Serve – Remove them from the oil, drain, and serve.
Recipe Variations
- Make it chocolatey. Add a spoonful of cocoa powder to the dough for a chocolate-flavored version. You can also dip the fried chin chin pieces in melted chocolate for an extra indulgent treat.
- A nutty version. Mix finely chopped nuts (like peanuts, almonds, or cashews) into the dough for a crunchy texture. You can also sprinkle nuts on top before frying.
- Get spicy. Add a pinch of cayenne or ground chili powder to the dough for a spicy kick. The savory element offers a delightful contrast to the sweetness. ❤️🔥
Tips and Tricks
- If you like your chin chin softer, add 1-2 extra tablespoons of butter. Just don’t go overboard with the extra butter, or your finished chin chin will crumble.
- A pasta machine helps roll out the dough for shaping. Check out how to use it in my Ghana chin chin recipe.
- Keep an eye on your oil temperature as you fry to make sure it doesn’t overheat. In addition, don’t overcrowd the frying pan, which could make the oil temperature drop quickly, resulting in greasy chin chin.
Make-Ahead and Storage Instructions
You can store chin chin in an airtight container at room temperature for up to a month, so feel free to make them in advance.
What Goes With Nigerian Chin Chin
You can serve chin chin on its own or with dips (chocolate sauce and caramel sauce are particularly tasty). Or serve it with other savory snacks, like plantain chips.
You could also include Nigerian chin chin as part of a larger snack platter with other treats like puff-puff, meat pies, or sambusas for variety. Wash it all down with some sorrel drink. 🤤
More Celebration-Worthy African Foods to Try
Besides popular recipes we enjoy for celebrating Christmas, try out these recipes.
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”leWUmIP9″ upload-date=”Mon Aug 06 2018 20:14:42 GMT+0000 (Coordinated Universal Time)” name=”Chin Chin” description=”Chin Chin – West African Fried pastry enjoyed throughout the region especially in Nigeria- Crispy Crunchy and Addictive.”]
This blog post was originally published in November 2012 and has been updated with additional tips, new photos, and a video
Nigerian Chin Chin
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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.
Tips & 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
Lauren says
Tomorrow 2/8/14 will be the 5th anniversary that my mother passed away. She used to make these for me and my siblings when I was little…..I’m going to make these to connect with her and my own daughter. Than-you for the recipe!
ImmaculateBites says
Lauren , What a great way to celebrate your mom. It is my pleasure that this chin-chin recipe is of great help. The only food memory of my mom is , goat soup she made the best.Thanks for taking the time to share this .God bless
bola says
Good!
bola says
This was so good,thanks for the receipe!
ImmaculateBites says
Glad you liked it bola.
Lizzy says
Thanks so much Immaculate, am going to try your recipe. The cup u said is a standard measuring cup or milk tin cup, heaped or leveled. Also what’s d equivalence of the normal ten-cup measuring congo in Kg? Thanks.
yvone says
Awwww thank u so much immaculate.what would my new year snack taste like without ur recipe.i tried many b4 but urs came out as the best.i was so proud to invite my friends over.trust me we had a wonderful chinchin day.Thank u
Africanbites says
Awesome! Glad you liked them and Super glad you shared it with your friends. Thanks for taking the time to comment-It means a lot to me! Happy New Year girl!
nkiru says
Pls can i have Ɣ☺Ūя̲̅ measurement in Kg ?instead of cup.or let me know size of the cup Ʊ mean.thanks.
Liz says
I get plenty of compliments from your recipe. Had a multicultural day at my kids’ school and they loved it. Have you tried it using cinnamon instead of nutmeg ? Wondering if it would taste like a fried cinnamon bun. Have used vanilla, prefer the nutmeg, Have you used it? I am also thinking of a spicy kicked up version, but alas it would not be the same, but if it tastes great, who cares!!!
Merry Christmas!!
Africanbites says
Liz, actually ,I have tried it with cinnamon and my son loves it – granted he is a cinnamon boy. Any thing with cinnamon he is in. I on the other hand, am a nutmeg girl , I would associate that with my childhood……Like you said, who cares about what spice goes into chin-chin if it tastes great. Spice it up girl!!!!
Wishing you and your family a Merry Christmas . Thanks for the feedback so greatly appreciated.
Omodele Remi says
Its wonderful.but cant get the measurement very clear
Africanbaker says
Just tried the recipe, it’s brilliant. I’m even thinking of adding cocoa and other variations such as coconut. Just out of curiousity what does ‘AP’ in ‘AP flour’ stand for. Many thanks again.
Africanbites says
African baker , I am working on those variations already. AP stands for all purpose flour- standard flour that is a staple in most kitchens. Thanks!
jecinta iluno says
Tanx for d recipe. It turned out really good.can I get d measurement in kg pls.
ImmaculateBites says
Jecinta, you would have to double or triple the recipes to get in kilo grams
Liz says
I have been looking for a good chin chin recipe for years. I even have a recipe by a Nigerian lady and her recipe is full of measurement errors. Yours is great.
Thank you
Africanbites says
Thanks liz, am so glad my chin- chin taste great.
lizzy ayo says
pls can one use liquid milk for chin chin eg. peak milk
Africanbites says
You sure can, chin chin is made with liquid milk.Peak milk will do just fine. Let me know how it works for you. Thanks for stopping by!
Thomas Remi Adeniyi says
hello Immaculate, is there a way we can package and market this yummy chin-chin or do you already package them?, if so I need some samples.
Kind regards,
Thomas.
Bob says
How did Chin Chin get its name?
Kelsey says
Tried it, came out super good. Thanks, you are the best
Africanbites says
Thanks kelsey.
Kamer Stories says
Tried out this recipe, and it was the bomb. Thanks Imma 🙂
Africanbites says
I am glad you liked it!!!!