Crunchy Nigerian Chin-Chin

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Chin-Chin is a popular West African snack snack that is made during festive times (mostly Christmas season or weddings). The recipe is simple and standard with just a few variations. 

• Sift the all purpose flour. To that, sugar, baking powder, salt, ground nutmeg and mix to combine. 
• Add the butter to the dry ingredients and mix it in.When properly mixed, it should look like bread crumbs. 
• Add egg and some milk and mix. The milk should be added in gradually until it forms a solid ball of dough. If dough is too soft, add a little to remedy it and if too hard, add more milk or water. 
• Cover and let it rest for 10 minutes 
• Roll out the dough on a flour dusted surface to your desired thickness (1/2 - 1/4 inch). Then cut 1/2 inch of long strips vertically and across the same strips horizontally. The end result would look like little squares. Transfer to a tray until you are done cutting the remaining dough or you could fry it immediately. Watch the youtube video for more ways to cut chin chin dough
• Heat up some vegetable oil on medium heat and fry the little square dough when the oil is hot enough. Stir frequently so that they all develop uniform color. Fry till light golden brown. If you fry it any longer, the chin chin would look burnt when it cools down. 
• Spread the chin chin on a paper towel to cool down. It becomes crunchy as it cools down. So don't wait for it to feel or look crunchy in the oil before you take it out. 
• Once the chin chin cools down, store in an air tight container for months.

Ingredients   

4 cups flour (All Purpose flour)   

1/4 flour for dusting   

1/2 cup butter   

3/4 - 1 cup evaporated milk  

 1 large egg  

 1 cup sugar   

1 tsp salt   

1 tsp baking powder  

 1 tsp nutmeg   

Vegetable oil for frying

Chin chin is a very popular snack in some West African countries such as Nigeria, Cameroon, Ghana to mention a few. It is a very crunchy and delicious snack that is made during the festive times and also sold as street food. The main ingredients are flour, sugar, margarine or butter, sometimes eggs or milk could be added. But this coconut chin chin is a healthier version of regular chin chin. All the ingredients are plant based which makes it an excellent vegan snack. It is equally delicious and the coconutty flavor takes it to another level. Give it a try and you will never go back to the regular chin chin.

• Sift the all purpose flour. To that, add the coconut flour,sugar, baking powder, salt, ground nutmeg and mix to combine.
• Add the coconut oil to the dry ingredients and mix it in.When properly mixed, it should look like bread crumbs.
• Add in some coconut milk and vanilla extract and mix. The coconut milk should be added in gradually until it forms a solid ball of dough. If dough is too soft, add a little to remedy it and if too hard, add more milk or water.
• Cover and let it rest for 10 minutes
• Roll out the dough on a flour dusted surface to your desired thickness (1/2 - 1/4 inch). Then cut 1/2 inch of long strips vertically and across the same strips horizontally. The end result would look like little squares. Transfer to a tray until you are done cutting the remaining dough or you could fry it immediately.
• Heat up some vegetable oil on medium heat and fry the little square dough when the oil is hot enough. Stir frequently so that they all develop uniform color. Fry till light golden brown. If you fry it any longer, the chin chin would look burnt when it cools down.
• Spread the chin chin on a paper towel to cool down. It becomes crunchy as it cools down. So don't wait for it to feel or look crunchy in the oil before you take it out.
• Once the chin chin cools down, store in an air tight container for months.

Ingredients   

4 cups All Purpose flour 

1 cup coconut flour 

1/2 cup coconut oil 

1  1/4 - 1  1/3 cups coconut milk 

1 cup sugar 

1 tsp baking powder 

1 tsp salt 

1 tsp nutmeg 

1 tsp vanilla extract