How to Make
Nigerian Chin Chin
Chin Chin is the crunchy deep-fried snack that
originated from Nigeria. Ideal light refreshment for you and your guests. The
Nigerian Chin Chin can last for weeks if stored in an airtight container.
With no baking involved in this recipe, Chin
Chin is one of the easiest Nigerian snacks to make. VIDEO
275g of
granulated sugar
250g of margarine
2 medium sized nutmegs |
250g of margarine
2 medium sized nutmegs |
2 teaspoonfuls of ground nutmeg
Vegetable
Oil (for frying)
1kg of
Plain Flour
75ml of
milk / 75g of powdered milk
200g of
granulated sugar
125g of
margarine
2 medium
sized nutmegs | 2 teaspoonfuls of ground nutmeg
Vegetable
Oil
Directions
1.
Mix the
milk and sugar in a bowl and leave to soak.
Note: If you are using powdered milk, mix the milk
and sugar. Then add 150ml of water for soft chin chin (75ml of water for crunchy chin chin), mix and leave to
soak.
way to get the sugar to dissolve fast is to
grind it in a dry mill before mixing it with other ingredients.
2.
In a
separate bowl, mix the ground nutmeg and flour, then rub the margarine into the
flour till it has mixed well with the flour, leaving no lumps.
3.
Add the
sugar/milk mixture to the margarine/flour mixture and mix by hand till smooth
dough is achieved.
4.
Place the
dough on a flat surface and start kneading gently with a dough roller.
5.
When the
dough is flat, cut into desired sizes.
6.
Deep-fry
in hot vegetable oil.
7.
While frying,
continuously stir the chin chin till you get a golden brown color.
8.
Scoop the
fried pieces onto a flat tray to dry and cool down quickly.
9.
When the
chin chin had cooled down completely, store in a dry, airtight container.
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