Chin Chin – West African Fried pastry enjoyed throughout the region especially in Nigeria- Crispy Crunchy and Addictive.
Chin chin is my all time favorite snack -it tastes so good , yet so bad for you .It is a scrumptious fried pastry made in various ways. Throughout West Africa and Nigeria Chin Chin originally was prepared for special occasions. It has evolved from a special occasion food to being a snack food, sold on street corners, kiosk and supermarkets.
Growing up, it was customary at most homes in Cameroon, to make this delicious snack during the Christmas season. Each home has its own variation: some soft to the point of falling apart, others so hard that after a couple of bites you feel like your teeth would break.
Some shaped like small balls; others kneaded and cut into small 1 inch squares. The overall experience of slowly feasting on chin-chin is immeasurable…..I never got tired of trying all the different variations of Chin-Chin.
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 it in the trunk of my car. Well, that was a little extreme, but I had to. It is so addictive!!
The ingredients for this recipe are: butter, sugar, eggs and flour and some sort of seasoning. Although the thought of making chin- chin dough can be a little intimidating, this recipe is surprisingly simple and straightforward.
You can shape this however you like. They take no longer to make than any other cookie, and the most time consuming part is probably the frying.
Enjoy!!!
NOTES
- If you like your chin soft then add more butter – 1 or 2 Tablespoons more . Be careful not to use too much butter . If not your chin chin is going to crumble.
- A pasta machine helps in rolling out the dough and shaping it. check it out here
Check out this post here Popular African Food to Celebrate Christmas
Watch How to Make It
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Chin Chin
Ingredients
- 3 1/2 cups 440 grams all-Purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1- teaspoon grated nutmeg
- 1 teaspoon grated lime zest
- 1/4 cup or 4 tablespoons margarine/butter
- 1 large egg
- 3/4 cup milk
- oil for frying
Instructions
- Using a mixer or by hand mix the dry ingredients; flour, baking powder, salt, sugar, nutmeg and lime zest
- Add the butter to the flour and mix well until the butter is well incorporated with the flour.
- Add milk and egg into the mixture. Keep mixing until you have formed 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. Chin-chin can be cut into many shapes and sizes
- Divide dough in half .On a floured board roll each half about 1/6 inches thick. Just like linguine or fettuccine. You can make it easy by using a pasta machine if you have one available. Make shapes as desired.
- Add oil (about 3 inches deep) to a heated skillet/sauce pan or my all time favorite Dutch oven that is over medium heat and bring it to 375 degrees .
- Fry in hot oil until golden .Remove from oil, drain, and serve. You can store this in an air tight container for up to a month.
Tips & Notes:
- For this recipe , I used a standard measuring cup( leveled ). I also used standard measuring spoons.
- If you like your chin soft then add more butter – 1 or 2 Tablespoons more . Be careful not to use too much butter . If not your chin chin is going to crumble.
- A pasta machine helps in rolling out the dough and shaping it. check it out here
Nutrition Information:
Lizzy says
Can i had yeast and vanilla powder to the ingredient pls it urgent
ImmaculateBites says
No, you don’t add yeast to chin chin but you can add vanilla powder to it.
Valynn says
I spent time in West Africa as a child and LOVED Chin Chin, but had no idea what it was called or if it even had a name. I cannot tell you how excited I got when I found this recipe!!!! 17 years later, I can finally make it for my husband! Thank you SO MUCH!
ImmaculateBites says
Oh, Goodness! Glad you finally found it . Do let meek now how it works out for you. Thanks
Toksyte says
Thanks Ima. I found this very informative. I’m starting a new snack business and I’m glad to know I can bake my plantain chips.
ImmaculateBites says
Congrats! Glad to be of help.
Maryam says
Hi Immaculate, Do you have a collection of all your african recipes in a pdf format?? If yes,how can i get it..By the way,i love the simplicity of your recipes….I love it!!!
ImmaculateBites says
Thanks! Right now I don’t. Am working on it. Will have up very soon.
neche says
Wow the chin chin was great
Loved it soo much
Tnx to you
ImmaculateBites says
Awesome!! Glad it worked out well for you.
Judith says
Great site web page Imma! Your presentation makes my mouth water, and it made me leave a comment – something I rarely do.
I haven’t tried your recipe yet, but just looking at it, I know it will taste great. I have even recommended the recipe from your page to my colleague who is into backing and wanted the recipe, after tasting the chin-chin I brought/bought at our potluck today.
ImmaculateBites says
Hi Judith! Am honored that you would take the time to comment . And thank you so much for sharing!!! Do let me know how it works out for you. Happy Cooking!!!
Ninite says
My boyfriend who is actually not a chin chin lover can not get enough of these! Such a great recipe thank you for sharing it with us
ImmaculateBites says
Nice! Thanks for taking the time to let me know.
Oge says
is it advisable to add milk to ChinChin?
ImmaculateBites says
Yes it is .
Oge says
Thanks
oluchi says
Thanks for the easy recipe, pls ma I like my chin-chin very soft and rich,should the milk be more or the egg to make it soft. Secondly, apart from lime zest ,what other flavour can I add together with nutmeg to make it wao! ? Thanks ma
ImmaculateBites says
The egg or butter would make it softer and you can add vanilla or orange zest
mum wesley says
For three I ve been on this site thank you sweet sweety please if I don’t want to add egg what else can I use .water ??
ImmaculateBites says
add 1/4 cup milk to sub for the egg.
Renata says
Dear IB
I’ve tried it today and it turned out so yummy. We all love chin chin,especially our little daughter.
We usually buy it from african stores here in London, but not anymore :).
I always prefer to give my loved once food I make at home but sometimes is hard to find really good recipe for some foods. You have a lot of good recipes,can’t wait to try few more.
ImmaculateBites says
Hi Renata! I’m SO GLAD you and your daughter enjoyed it! Homemade tastes way better! Thank you very much for taking the time to come back and let me know and SUPER EXCITED you are going to give my recipes a try.
Yetunde says
I just finished frying this chin chin. its da bomb; best chin chin recipe ever. Thanks
folakemi says
The best chin chin recipe I’ve ever tried! My toddler couldn’t get enough of it.
ImmaculateBites says
Aww thanks , that is so kind of you.
Lilian says
Please how do I cut my chinchin to get strands, I want it in strands not dicing. Will be glad if you can give me an hint. Tks.
ImmaculateBites says
Lilian, check out this other post here http://africanbites.com/?p=8200
Lilian says
Am glad I got this recipe. Its my sons 1st birthday come May 10th. I will surely try out the recipe and feed you back. Bless you.
ImmaculateBites says
Thanks Lilian! Please let me know how it works for you!