04 Jun
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Chin Chin is the crunchy deep-fried snack that originated from Nigeria. It is an ideal light refreshment for you and your guests. The Nigerian Chin Chin can last for weeks if stored in an airtight container. With no baking involved in this recipe, Chin Chin is one of the easiest Nigerian snacks to make.


• 1kg of Plain Flour
• 150ml of milk / 150g of powdered milk
• 275g of granulated sugar
• 250g of margarine
• 2 medium sized nutmegs | 2 teaspoonfuls of ground nutmeg
• Vegetable Oil (for frying) Note: If you want the Chin Chin really crunchy, use the following quantities of ingredients
• 1kg of Plain Flour
• 75ml of milk / 75g of powdered milk
• 200g of granulated sugar
• 125g of margarine
• 2 medium sized nutmegs | 2 teaspoonfuls of ground nutmeg
• Vegetable Oil


1. Mix the milk and sugar in a bowl and leave to soak.
Note: If you are using powdered milk, mix the milk and sugar. Then add 150ml of water for soft chin chin (75ml of water for crunchy chin chin), mix and leave to soak. One way to get the sugar to dissolve fast is to grind it in a dry mill before mixing it with other ingredients.
2. In a separate bowl, mix the ground nutmeg and flour, then rub the margarine into the flour till it has mixed well with the flour, leaving no lumps.
3. Add the sugar/milk mixture to the margarine/flour mixture and mix by hand till a smooth dough is achieved.
4. Place the dough on a flat surface and start kneading gently with a dough roller.
5. When the dough is flat, cut into desired sizes.
6. Deep-fry in hot vegetable oil.
7. While frying, continuously stir the chin chin till you get a golden brown color.
8. Scoop the fried pieces onto a flat tray to dry and cool down quickly.
9. When the chin chin had cooled down completely, store in a dry, airtight container.

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