These are very crunchy, sweet and melt-in-your-mouth West African snacks. If you’ve had many issues with chin chin before, don’t worry because this recipe is your bus stop. Trust me on this one.
My mom made chin chin for 30 years, sponsoring us in boarding schools and universities, and she was known to have the best chin chin. So, this recipe is from the pro herself. Growing up, I loved Chin Chin because of its sweetness, but now, my kids love it more.
Have you ever seen chin chin hard as a rock, soggy, or crushing when touched? I will be sharing essential tips; just read along.
On YouTube, I have many chin chin recipes, and this is just a new one I made, and it’s super tasty. Chin chin can be made in many different types of shapes.
What’s in my Chin Chin
- All-purpose flour
- Melted butter or margarine
- Baking powder
- Milk: I used evaporated milk. Called Peak Milk in Cameroon
Important Recipe Tips
- Use your hand or mixer to achieve the correct texture.
- The dough should not be soft and sticky. It should be a little firm to touch so that when you press it with your finger, the dent should spring back up. If the dough is very wet and sticky, add flour. If it is very hard, add a little milk or water.
- To know the correct oil temperature before frying, drop a piece of the chin chin, if it comes back right up immediately, it means oil is ideal for frying.
- This is why your chin chin is soggy or oily. The oil isn’t hot enough, and the pot is overcrowded.
- When frying, keep stirring so they all have a uniform colour.
- When removing chin chin from the oil, it’s soft. But when it cools, it hardens. It isn’t well fried or cooked if yours doesn’t harden when cool.
- What causes the oil to be bubbly? I have noticed when I reuse my oil many times. It forms the bubbles. So, I estimate each oil use so that I add a little or more fresh and clean oil in the next frying.
- Store in an airtight container or plastic bag, which will stay for several months.
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- 4 cups All-purpose flour
- 2 Large eggs
- ½ cup Sugar
- 4 tbsp Melted butter or margerine
- ½ cup Milk
- 1 tsp Nutmeg
- ½ tsp Salt
- ½ tsp Baking powder
- Mix all the dry ingredients in a bowl and set aside.
- Add the milk, eggs, melted butter in a bowl and whisk.
- Combine the dry and wet ingredients and mix using your hands or a mixer. Mix until a perfect dough is formed.The dough should not be soft and sticky. It should be a little firm to touch so that when you press it with your finger, the dent should spring back up. If the dough is very wet and sticky, add flour.
- Wrap it in a cling film or cover it with a cloth and let it rest for 5 minutes on the kitchen counter.
- Dust your working surface with flour, and roll out the dough to be at least ½ inch thick.
- Using a pizza cutter or knife, divide or cut horizontally and vertically, so it gives you a square like shape.
- Sprinkle a bowl with flour and transfer the chin chin squares. Also, sprinkle some flour on the squares to prevent them from sticking.
- Heat oil on medium heat and fry until golden brown. Keep stirring from time to time so they all have a uniform colour. Chin chin is soft from the oil but hardens when cool.
- Remove and transfer in an absorbent paper. Let it cool, then serve or preserve in an airtight container or plastic bag.