Growing up as a kid in West Africa, l saw chin chin on birthday parties and on Christmas celebrations. In West Africa, it is a crunchy crispy snack. Very delicious. When you make it crispy and dry , it can last for over 3 weeks or more.
Author: Annuchka Queen
Serve – 10
Prep time – 30 mins
Cook time- 30 mins
Total time – I h
- 3 cups of all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 170 g margarine / butter
- 2 cups of milk
- 1/2 cup sugar ( brown sugar optional).
- Some salt .
- Let’s start with the dry mixture. In a mixing bowl place flour , baking powder salt ,butter and ground nutmeg . Mix butter / margerine with flour until well incoporated.
- In a different bowl we will be doing the wet mixture crack egg, pour milk, and add sugar and mix properly until sugar is completly melted.
- Now put both mixtures together .Gently add wet mixture into dry mixture and mix with your hands properly.
- Dump dough into the kitchen work surface and knead properly until you achieve a consistency of slightly stretchy but mot sticky dough. ( You might add some water if you think your dough is hard.
- Divide dough into little pieces and roll with a rolling pin. After stretching with a rolling pin , you will have a flat dough. Cut dough into the shape of your choice and size. I prefer little square cut . I also prefeŕ the machine thin smooth cuts.
- In a frying pan, pour some vegetable oil and set on medium heat. When oil is hot start frying your chin chin. Remove from oil immidiately it’s golden brown.
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