African Chin Chin Recipe

Chin Chin is one of my favourite snacks. If I make a batch it lasts only for few days because I don't stop eating it until the container is empty. It is so delicious and while making it you can flavour it to your taste and you can reduce the sugar to suit your taste buds.  The flavour I prefer most is nutmeg paired with vanilla. Other flavours which I have also tried include lemon rind, orange rind, ginger, clove and cinnamon. It is also great when washed down with a cold glass of juice, zobo drink, milk or yogurt drink.

You just can't go wrong even with a chilled glass of water. Below is an easy recipe which you can try at home.

African Chin Chin Recipe
Cuisine: African
Course: Snack

Ingredients:

-2kg All Purpose flour
-5 large eggs

-1 sachet simas butter(250g)

-1 3/4 cups sugar

-1 large nutmeg(grated)

-3 teaspoons baking powder

-1 teaspoon salt

-1 cup milk

-2 teaspoons vanilla flavour

Instruction:

1. Sieve flour into a large bowl.

2. Add baking powder, nutmeg and salt.mix well and set aside.

3. In another small bowl beat eggs, sugar, vanilla, milk and mix well. Set aside

4. Cut the butter into the flour and rub in between your palms until it becomes crumbly.

5. Then add the egg mixture to the flour mixture and mix well. If its too soft add little flour and knead with hands . Mixture should be firm but not strong.

Cut bit by bit and use a rolling pin to roll on a flat floured surface.

6. Cut into desired shapes.

7. Use vegetable oil to fry until golden brown. Repeat process till u finish frying.

8. Drain in a colander and allow to cool completely before storing in an air tight container.

Try and let me know how it turned out.

Notes:

• If you want to reduce the recipe just divide the ingredients into two and vice versa.
• Butter must be in room temperature  as well as the eggs.
• If you are using salted butter reduce the salt by half.
• Sieving the flour first will help you get a soft and crunchy result but if you like hard chin chin do not seive the flour.
• Too much baking powder will make the chin chin to break in the oil while frying.
• Avoid stirring the chin chin too much to also avoid breaking in oil.
• Milk should be a tin or 3/4 tin of evaporated milk OR use Two sachets of peak or loya or any other powderd milk dissolved in a cup of water.
• Do not add water after mixing the wet and dry ingredients together, the water should be added to the wet ingredients if necessary.
• Use a measuring cup which is 250ml.
• If you like your chin chin very sweet use 2 cups of sugar instead.
• Use up to one litre of oil to fry. Enjoy.