Friday, 3 April 2015

My Chin chin recipe

Chin chin is a very popular Nigerian snack. It is not unusual to find this served to guests in homes and at parties. In some cultures in Nigeria, chin chin making is an important part of the wedding preparations. There are different ways people prepare chin chin, some people like it soft, some really hard, and people like me who like it somewhere in the middle.
I can manage the soft chin chin, but the hard one is so annoying, I think you can actually get a headache from chewing it, lol. I like frying my chin chin with onions because it gives it a flavour I like. This is my chin chin recipe that is sure to be a hit with your guests this Easter. 

Ingredients
5 cups flour
1/2 cup margarine
2 tins evaporated milk
2 eggs
1 leveled tsp baking powder
1/2 tsp freshly grated nutmeg 
1/2 cup sugar
1 tsp vanilla flavour
Vegetable oil for deep frying
A little onions

Method
Put the flour in a bowl along with all the dry ingredients except sugar. Whisk the two eggs in a bowl, add milk and sugar, whisk lightly to mix. Let stand. Add margarine to the flour mix and rub in until there are no lumps, let it have a bread crumb-like consistency.
Make a well in the middle, whisk the egg mix again and pour it in the well.
Mix well until it binds together and is a little elastic. Dust a work surface with a little flour, roll some of the dough with a rolling pin (don't make it too flat), make vertical cuts with a knife. Take each stripe and cut it into small sizes.
Put the cut dough in a tray and continue rolling and cutting until the dough is all cut up. If the cut pieces are sticking to each other, sprinkle a little flour to stop them from sticking.
Heat the vegetable oil, when it is hot, cut up some onions and fry until brown. Scoop some of the cut dough and deep fry in the oil. Stir it occasionally, fry until golden brown, then remove from the oil. Put it in a sieve lined with paper towels to absorb oil. Put the chin chin in a flat tray. Repeat this process until everything is fried.
When completely cool, transfer to an air-tight container for storage or you can serve it immediately.

I like eating my chin chin with fried groundnut. How do you like yours?



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