Nigerian Chinchin
Crispy, golden Nigerian snack bites lightly spiced with nutmeg and sweetened just right – perfect for tea time or gifting.
Equipment
Ingredients
Dough
all-purpose flour
500 g
butter
100 g
granulated sugar
100 g
milk
120 ml
egg
1 piece
baking powder
5 g
nutmeg
2 g
salt
3 g
Instructions
Prepare the dry ingredients
Mix flour, baking powder, salt and nutmeg in a large bowl.
Add butter and rub into flour
Cut butter into small pieces and rub into the flour mixture until it resembles breadcrumbs.
Mix wet ingredients
Whisk together milk, sugar and egg until the sugar dissolves.
Form the dough
Combine the wet mixture with the flour mixture and knead into a smooth dough.
Roll and cut the dough
Roll the dough into a thin sheet and cut into small rectangles or strips.
Heat the oil
Heat vegetable oil in a deep pot or wok over medium-high heat.
Fry the chinchin
Fry the pieces in batches until golden brown and crisp.
Drain and cool
Remove the chinchin from the oil and drain on paper towels. Allow to cool completely.
Original recipe
Storage
Store in an airtight container to maintain crispness. Freeze in zip bags for up to one month.
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