As schools will be reopening, busy parents and guardians are beginning to prepare their kids back to class. One of the pretty ways parents can help stay organized for the kids is by stocking the home with homemade snacks, foodstuffs, and items to assist their quick preparation from home to school.
Making homemade chin chin is one fast snack parents can make ready for kids for breakfast with their beverage drink. Adults and children enjoyed eating chin chin as it comes in different flavors, shapes, and packaging. If you are a parent, you might need to squeeze out time to make this delicious chin chin recipe we will be sharing with you here in this article.
What is Chin-Chin?
Chin chin is a crunchy deep-fried golden brown snack that originated from Nigeria and is enjoyed in different parts of West Africa. It is a popular snack made with a combination of flour, sugar, margarine or butter, milk, flavoring, and some other optional ingredients.
There is a lot of creativity these days with flavors and ingredients. So, you can decide to add different spices like citrus zest, vanilla, and coconut flavors to your chin chin dough.
Other Names of Chin-Chin
It is known as Atchomon in Togo and Achomo in Ghana and Croquette in Cameroon.
Nutritional Value Of Chin-Chin
- Great source of energy.
- Good source of protein
- Good source of fiber
- Good source of vitamin D and calcium
- Relatively high in carbohydrate
Here are some vital notes to consider for your recipe:
- Flour: Use all-purpose flour
- Sugar: Granulated sugar works perfectly
- Flavoring: Use ground nutmeg or other flavoring like vanilla (or as you want to experiment)
- Oil: In the place of melted butter or margarine, you can use vegetable oil
- Egg: You may add egg to your dough but for a long time shelf life, just stick with butter and milk
- Salt: Always remember to add salt to balance the sweetness.
How to Make Chin-Chin?
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 cup milk
- 2 tablespoons melted butter
- Vegetable oil for frying
- In a large bowl, mix together the flour, sugar, salt, baking powder, and nutmeg until thoroughly combined.
- In a separate bowl, whisk together the milk, and melted butter until well combined and set aside.
- Make a center in the dry ingredients flour mixture, then gradually pour the wet ingredients into the center. Using a wooden spatula, gradually mix the dough until it comes together. Then using your hands, knead the dough until it’s smooth and elastic, soft and not sticky.
- Cover the dough with a clean kitchen napkin or plastic wrap and allow to rest for 10 minutes.
- On a lightly- floured surface, roll out the dough divide it into 4 equal portions, and shape each into a ball. Begin to work with one ball roll at a time, roll out the dough to about 1/4-inch thickness.
- Cut the dough into desired shapes using a sharp knife or a cookie cutter, keep adding light flour to keep the dough from sticky as you transfer the dough pieces into a lightly floured baking sheet or spacious surface (try to prevent them from sticky by gently tossing). Repeat the cutting with other dough balls.
- Prepare an aluminum strainer with paper towels. Then heat vegetable oil in a deep pot or frying pan to about 350°F (175°C).
- Using a slotted spoon, carefully add the cut-out dough in batches into the hot oil and fry until it turns golden brown and crispy on both sides. Be sure not to overcrowd the pan.
- Remove the fried chin-chin from the oil and place them on the prepared strainer to drain excess oil.
- Repeat frying with the remaining batches. Transfer all the chin chin to a serving bowl, serve warm, or allow to cool completely before serving.
Enjoy your homemade Nigerian chin chin as a delicious snack. You can store it in an airtight container at room temperature for two weeks or frozen for up to 3 months.