How to Make Chin Chin in Nigeria

How to Make Chin Chin in Nigeria

Last time on Foodtalk, I should you how to make Fish roll; Nigeria Deep Fried Snack, if you have not check it out you need to visit it again.

Today on Foodtalk, Am are going to show you How to Make Chin Chin in Nigeria, which you can use in office or home to be serve as food snack to welcome guest. Stay glue.

Chin Chin is a crunchy deep-fried snack that originated from Nigeria. It is perfect light refreshment for you and your guests. The Nigerian Chin Chin can last longer if stored in an airtight container.

Chin Chin is one of the easiest Nigerian snacks to prepare as it requires no baking. My chin chin is one of the best I have ever tasted, my guests showers me with praises when they have a bite of it
I get a lot of questions why some chin chin are soft while some are crunchy and I am delighted to share with you the tips
How to Make Chin Chin in Nigeria

Ingredients for a Soft Chin Chin

To make some soft Nigerian Chin Chin, you will need the following ingredients.

  • 1kg plain flour (all purpose flour)
  • 150ml evaporated milk (Peak Milk) or 150g powdered milk
  • 275g granulated sugar
  • 250g margarine
  • 2 medium nutmegs or 2 teaspoons ground nutmeg
  • Tasteless and odourless vegetable oil (for frying)

Ingredients for a Crunchy Chin Chin

If you really want a crunchy Chin Chin, use the following quantities of ingredients
  • 1kg plain flour (all purpose flour)
  • 75ml evaporated milk (Peak Milk) / 75g powdered milk
  • 200g granulated sugar
  • 125g margarine
  • 2 medium nutmegs | 2 teaspoons ground nutmeg
  • Vegetable Oil (tasteless and odourless)

Directions to Make Chin Chin in Nigeria

  • Get a bowl and turn in the milk and sugar, mix then leave to soak. If you are using the powdered milk, mix with 150ml of water for a soft chin chin and 75ml of water for a crunchy chin chin then mix and leave to soak. The best to get sugar dissolve is to grind it in a dry mill before trying to mix it with other ingredients
  • Get another bowl and mix the grinded nutmeg and flour then scoop in the margarine and rub it into the flour until it is completely mixed with the flour, leaving no traces of lumps
  • Now add the sugar/milk mix to the margarine/flour mix and mix thoroughly using your hand until you get a smooth dough
  • Place the dough on a flat surface and begin to knead gently with a dough roller
  • When the dough is flat, cut into small sizes
  • Then deep fry in a hot vegetable oil, constantly stirring the chin chin until a golden brown colour is achieved
  • Remove the chin chin into a flat tray and allow to dry and cool down
  • When chin chin has cooled down completely, store in a dry, tight container. Serve with chilled drinks
Over to you, what do you think about our directions in making this chin chin, please kindly leave comments below, we love to hear you speak to us. 
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