Nigerian Chin Chin
Chin chin is a crisp, nutmeg-scented Nigerian fried snack that keeps well and disappears fast. The dough is rubbed with margarine like a pastry, rolled thin and cut into small pieces, so every bite fries up dry and crunchy. Nutmeg gives the true chin chin flavor, and the choice between evaporated and powdered milk lets you aim for a softer or a harder crunch. Make a batch and compare both.
Instructions
Sift the flour into a large mixing bowl, then stir in the sugar and nutmeg until evenly combined. If you are using powdered milk in place of evaporated milk, add it here.
Drop small chunks of margarine into the flour and rub them in with your fingertips until the mixture looks evenly crumbly with no visible lumps of fat.
Add the evaporated milk and water and toss until the mixture begins to come together as a dough. Knead by hand into a smooth ball, adding a little more water if the dough feels dry or cracks.
Cover the dough and let it rest for 10 minutes. Then roll it out with a rolling pin to a thickness of 5 mm.
Cut the dough into whatever shapes and sizes you like, keeping every piece no thicker than 5 mm. Dust the pieces lightly with loose flour so they do not stick together, but use very little, since too much flour makes the oil foam.
Heat a generous amount of vegetable oil in a pot until it is very hot. Fry the pieces in batches without crowding the pot, stirring constantly, until they turn light brown.
Lift the fried pieces out with a sieve and let the excess oil drain. Spread them on a flat tray so they dry and cool quickly.
Once completely cool, store the chin chin in an airtight container.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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