It is usually sold in sachet at markets and provision shops. Nigerian Chin Chin can last for a long period of time if stored properly in airtight containers or nylons.
Below is a detailed and easy to follow Nigerian Chin Chin recipe for you.
Ingredients For Nigerian Chin Chin:
• 1kg all purpose flour (plain flour)
• 200g margarine or butter
• ½ teaspoon baking powder
• 1 teaspoon ground nutmeg
• 100g of granulated Sugar
• ½ teaspoon salt
• 3 raw eggs
• 100ml evaporated milk or 70g of powdered milk
• Vegetable oil
Directions For Nigerian Chin Chin:
• Break and beat the eggs then set aside. Pour the sugar into a small bowl, add the milk and mix thoroughly. If you are using powdered milk, add a little water to get a thick consistency.
• In another bowl, add the flour,
baking powder, salt and nutmeg. Stir very well and then add the margarine. Mix thoroughly with your hands until it looks like fine bread crumbs or garri.
• Now, add the eggs and the milk and sugar mixture into the bowl then mix properly till the dough becomes smooth and stiff. Place the dough on a floured flat surface and knead for a minute.
• Then use a rolling pin or bottle, to roll and make the dough flat. Cut the dough into cubes, squares, rectangles or any other shape of your choice (it doubles in size while frying, so don't cut it too big).
• Heat up the vegetable oil until its hot and fry the dough in batches (too much at a time, will result in soggy Nigerian Chin Chin). Stir continuously until its golden brown.
• Transfer the fried Nigerian Chin Chin onto a flat pan or tray and leave to cool completely, then store in an airtight container. Enjoy!
• Please share and leave a comment below, and don't forget to give me feedback on how your Nigerian Chin Chin turned out.