Dairy-Free Nigerian Chinchin
Indulge in the irresistible crunch of Dairy-Free Nigerian Chinchin, a delectable twist on the classic West African treat that’s perfect for those avoiding dairy. This bite-sized snack boasts a subtly sweet flavor enhanced by warm nutmeg and aromatic vanilla, while creamy coconut milk ensures the dough remains velvety and rich without relying on animal products. Fried to golden perfection, each crispy piece offers a satisfying contrast to its light, flaky interior. Easy to prepare with pantry staples like all-purpose flour, sugar, and baking powder, this dairy-free chinchin recipe comes together in under an hour, making it ideal for family gatherings, celebrations, or a quick midday indulgence. Whether as a standalone nibble or paired with your favorite beverage, this dairy-free version guarantees all the charm of traditional chinchin with none of the compromises.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 100 grams granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon nutmeg
- 0.25 teaspoon salt
- 120 milliliters coconut milk
- 60 milliliters vegetable oil
- 1 teaspoon vanilla extract
- 1000 milliliters vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, nutmeg, and salt. Mix these dry ingredients thoroughly to ensure even distribution.
Create a well in the center of the dry ingredients and add the coconut milk, vegetable oil, and vanilla extract.
Gradually mix the liquid ingredients with the dry ingredients using a wooden spoon or your hands until the mixture forms a smooth dough. If the dough feels too sticky, sprinkle a little more flour as needed.
Transfer the dough onto a floured surface and knead it gently for about 5 minutes until it becomes smooth and elastic.
Roll out the dough to a thickness of about 1/4 inch using a rolling pin. Use a sharp knife or a pastry cutter to slice the dough into small, bite-sized squares or rectangles.
Heat the vegetable oil for frying in a deep pan or pot over medium heat until it reaches about 350°F (175°C).
Fry the chinchin pieces in small batches, taking care not to overcrowd the pan. Fry each batch for about 3-5 minutes or until they are golden brown, stirring occasionally to ensure even cooking.
Use a slotted spoon to remove the chinchin from the oil and place them on a paper towel-lined plate to drain excess oil.
Allow the chinchin to cool completely before serving, as this will help them become even crunchier.
Enjoy your Dairy-Free Nigerian Chinchin as a delightful snack or dessert!
Nutrition Facts
Calories |
11289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1058.1 g | 1357% | |
| Saturated Fat | 151.5 g | 758% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 495.3 g | 180% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 110.0 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 657 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
