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
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!