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
Esther says
Hi Imma , I’m just about to use this recipe but do I need to use oil? Can I bake mychin-chin in an Oven ?
ImmaculateBites says
Hi Esther , It would not have the same texture . It’s best fried.
Rachel says
Thumbs up!!! I will be preparing this for my daughter’s first birthday next month….but you didn’t add baking powder, any reasons pls? thanks
ImmaculateBites says
Hi Rachel! You really don’t need to in this recipe. Some recipes do call for it , it all depends on the ingredients and what texture you are trying to achieve. Wishing you all the best !!!
Esther says
Hello ma’am. Please I’d want to know if the lime zest appear on the dough when done ?
ImmaculateBites says
Very slightly- no worries if it isn’t visible
Christabell says
I’m making these tomorrow!!! So excited Thank you for the recipe!
Geraldine says
Immaculate please how do i make the chinchin a little bit hard? I am in love with your recipes.
imma africanbites says
Hi, Geraldine. If you prefer the harder chin-chin, then do not add the baking powder and egg. And try to add more flour to the dough get a firmer consistency. Please let me know how it turns out for you. Enjoy!
MemoryHack Review says
I am impressed with this site, really I am a fan.
Abbie says
Hello , thank you for the wonderful recipe. How long can you keep chin chin for without it going bad?
ImmaculateBites says
If you seal tightly it would last for a couple of weeks. It usually don’t last more than a week in my household.
Brent Dunlevy says
Jambo. I have had 1 variety of chin chin. What kind of west African dessert?
ImmaculateBites says
Hi Brent! Do you want to know more about African dessert ?
Project topics says
Best African dough crunches (Chin Chin). But I’m allergic to gluten. Thanks for sharing this.
ImmaculateBites says
Awesome! Thanks for stopping by!
Helen Babalola says
When ever am looking for a recipe, I always run here cause I know I will get what I really wanted. Thumbs up Immaculate. Making it for a customer I know she will love it. Thanks a lot.
ImmaculateBites says
Am so happy to hear this! Good to know the recipes are working out for you.
Merry Christmas to You!
MELVINA says
Thanks so much. So easy and simple
ImmaculateBites says
Awesome! Glad to hear it worked out well for you.
Udeme says
Please can i add sodium bicarbonate?
ImmaculateBites says
I have not tried this with sodium bicarbonate. So I can’t say for sure.
Vera says
Pls madam. I have tried almost all methods online to get a hard texture for my chinchin for sale. But it’s not working.and that’s how the society wants it..very hard. Pls can you help me with that recipe
ImmaculateBites says
Hi Vera. I understand what you mean. The ingredients that determine the softness of your chinchin are butter, baking powder, and eggs. Reduce these quantities until you get your preferred texture. Also adding a little more flour when rolling will yield you harder chinchin. Do let me know how it works out for you.
Betty says
I giv u thumbs up. Immaculate bites recipes ar d bomb. Just wntd tryin out somtin nice for my picky eater daughter. Stormd across ur recipe. Followd it wt halved measurmnt. My daughtr culdnt resist it. She ate nd was filled. Husby too kpt commentin dt d taste is soo great. Finally,i can say i got chinchin right. Cant wait for sch to resum,wil make in batches as her snack. Though,wil try to reduce d sugar abit cos twas a littl on d high side for me,bt d little one sees it just ok for her. Kp d good works up…bin a keen follower of ur recipes,bt ds is d first i wil try out nd glad i wasnt dissapointd.
ImmaculateBites says
Awesome! Glad to hear it was a hit in your household. Thanks for taking the time to share this with me.
Adeyemi Elizabeth Adejoke says
U welcome
Kukumi says
Hi good evening I don’t know what I did wrong my oil kept on bubbling till it spilled all over my burner. My chin chin also ended up cracking after frying. What could I have done wrong. I had to flee from the front of the cooker because it was bubbling and pouring.
ImmaculateBites says
Hello Kukumi,
There are two things that might be the issue .
1. The chin chin is probably too rich – need to cut back on the butter .
2. Also Fry a little at a time do not overcrowd the frying pan.
Hope this helps
Morenike sadiq says
I would love to knw if this recipe can be used for commercial purpose,would I have to add or subtract some items to make it long lasting and crunchy …..pls recommend the best flavour that can make it extra delicious thank u
ImmaculateBites says
Sorry I just make it for the home cooks. I suggest testing it out with different flavors and see how it goes .
floxy says
Thanks ma for spending your time to encourage we the leaners on your recipes. Pls ma; how can I make my chichin sweet and still make profit out of it.
ImmaculateBites says
Sorry I only make it for my self and friends.
Loveth says
Thanks for the recipe. I would like to know the reason for the line zest. Does it preserve or add a special taste to the chin chin?
ImmaculateBites says
Hi Loveth. The lime zest just adds an extra layer of flavor to your Chin Chin 🙂
Gurica says
The best African snack recipe I have tasted so far.