Chin Chin: Nigerian Famous Snack, Recipes And Procedure

Advertisement

For decades, Chin Chin has been a signature snack in Nigeria and sold almost in every supermarket outlet across the country.

Chin chin is a fried snack which is not only popular in Nigeria, but in West Africa. It is similar to the Scandinavian snack klenat, a crunchy, doughnut-like confectionary that can either be baked or fried. A dough of wheat flour, and other customary baking items.

Nigeria’s famous Chin chin may contain spice such as the nutmeg, as some people prefer. Served to guests especially on festive seasons like Christmas, at kids’ party or other occasions and has become a long-term tradition of most Nigerian families. It can also be a leisure snack to munch away during movie nights.

See Also: Motherland Nigeria: Foods and Drinks

Recipes for Nigerian Chin chin

The ingredient includes Wheat flour, Sugar, Pinch of Salt, Baking Powder, Butter, Egg, Milk, Water and Oil to fry.

Depending on the quantity you wish to make, below is a standard measurement for smaller measure of Chin chin.

1. 500g All purpose wheat flour

2. 150g cup sugar

3. Pinch of Salt

4. 1 ⁄ 2 teaspoon baking powder

5. 115g cold butter

6. 2 eggs (egg white) 



7. 150ml Liquid milk or 2 tp dry milk

8. 60cl oil to fry 

Note: You can increase the quantity of Ingredient as desires.

See Also: Motherland Nigeria: Recipes

Procedure for Preparation

Mixing the Chin chin dough doesn’t necessarily require a food processor; just add the ingredients and gently knead to bind the

Step 1: Mix the dry ingredients together; sift and mix the flour, salt, sugar and baking powder in a clean stainless, plastic or glass bowl. 

Step 2: Put in the butter to the dry mixture and rub in until it looks like breadcrumbs

Step 3: In a separate bowl, mix the liquid milk and eggs together and pour into the dry mixture. Roll it into a smooth dough and let it rest for about 15 minutes.

Step 4: Roll out the dough on a floured surface with a rolling pin. Cut the dough into desired shapes and sizes and fry until brown. 

Strain the Chin chin on a strainer lined with a paper towel and allow to cool, then store in a dry an airtight container and store in a cool dry place.

Bon Appetite!