You Have Seen and Tasted Nigerian Chin-chin, Now You can Make it

Nigerian Chin-chin is a popular thank in Nigeria, loved by many. It used to be served in weddings, still served in other events. I keep at home for kids to snack on and I also serve it to friends when they visit. Give it a try and let me in now what you think.

- 2 Cups All purpose flour

- 1/2 cup sugar                                                    

-1 tbsp. baking powder

- 1/2 tsp salt

- 2 tbsp. butter (partially melted)

- 1 medium fresh egg

- 1 tbsp. vanilla extract

- 3/4 milk (could use warm water)

Direction:

- In a mixing bowl, add the flour, sugar, salt and baking powder and mix well.

- Pour in you partially melted butter, fresh egg, milk and vanilla extract and mix well till fully combined.

- Roll-in the boiled egg in a little piece of the dough, one after another to cover the boiled egg properly. see Video Direction

- Fry with vegetable oil in a semi low heat.

4 Cups Flour Recipe

4 cups all-purpose flour

1 cup sugar

1/2 cup powdered milk

1/4 cup butter

1/4 cup vegetable oil

1 egg

1 tsp vanilla extract

1/2 tsp nutmeg (optional)

1/2 tsp cinnamon (optional)

Oil for frying

 

Instructions:

 

In a large mixing bowl, combine the flour, sugar, powdered milk, butter, and vegetable oil. Mix until well combined.

Add the egg, vanilla extract, nutmeg (if using), and cinnamon (if using) to the mixture and mix until a dough forms.

Knead the dough for 5-10 minutes, until it becomes smooth and elastic.

Divide the dough into small, equal-sized balls.

Roll out each ball into a thin rope. Then cut the rope into small pieces (about 2 inches long).

Heat the oil for frying in a large pan or deep fryer to about 350°F (175°C).

Carefully drop a few pieces of dough into the hot oil and fry for 2-3 minutes, or until golden brown.

Remove the chin-chin from the oil and place them on a paper towel-lined plate to drain off any excess oil.

Serve the chin-chin warm and enjoy!

Note:

Frying time may vary depending on the size and thickness of the chin-chin, so keep an eye on them while they fry.