Chin chin is a fried pastry that is enjoyed across West Africa. In many West African homes, you get served chin chin among other pastries with soft drinks whenever you visit during the Christmas holidays or on special occasions.
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They are very easy to make, extremely tasty, and addictive, so beware!
Here is a favorite recipe to try at home. Remember to get creative and shape them whichever way you fancy.
It is worth knowing that, if you prefer a softer chin chin, then add more butter – 1 or 2 Tablespoons more but be careful not to use too much butter otherwise the chin chin will crumble.
If you happen to have a pasta machine, use it to roll out the dough and shape it.
3 1/2 cups 440 grams all-Purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1- teaspoon grated nutmeg
1 teaspoon grated lime zest
1/4 cup or 4 tablespoons margarine/butter
1 large egg
3/4 cup milk
oil for frying
Using a mixer or by hand mix the dry ingredients; flour, baking powder, salt, sugar, nutmeg and lime zest
Add the butter to the flour and mix well until the butter is well incorporated with the flour.
Add milk and egg into the mixture. Keep mixing until you have formed a sticky dough ball
Dump the dough ball onto a floured surface and knead, incorporating more flour into the dough as needed, until the dough is smooth, elastic, and even in color and no longer sticky. Chin-chin can be cut into many shapes and sizes
Divide dough in half .On a floured board roll each half about 1/6 inches thick. Just like linguine or fettuccine. You can make it easy by using a pasta machine if you have one available. Make shapes as desired.
Add oil (about 3 inches deep) to a heated skillet/sauce pan or my all time favorite Dutch oven that is over medium heat and bring it to 375 degrees .
Fry in hot oil until golden. Remove from oil, drain, and serve. You can store this in an airtight container for up to a month.