Nigerian Chinchin
Indulge in the irresistible crunch of Nigerian Chinchin, a beloved West African snack that's perfect for any occasion. Made from a rich and buttery dough flavored with nutmeg and gently sweetened, these bite-sized fried treats offer a satisfying contrast of crispy edges and tender centers. With a prep time of just 20 minutes, this recipe uses pantry staples like all-purpose flour, eggs, and milk, combined to form a smooth dough that's rolled and cut into delightful shapes before being fried to golden perfection. Whether served as a festive nibble or a quick snack, Chinchin is sure to delight with its comforting flavors and addictive texture. Store these delicious bites in an airtight container to enjoy their crunch for days, or make a batch to share with family and friends for a true taste of Nigerian culinary heritage.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 100 grams granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon ground nutmeg
- 100 grams unsalted butter
- 2 pieces large eggs
- 60 milliliters whole milk
- 1 liter vegetable oil
Instructions
In a large mixing bowl, combine the flour, sugar, baking powder, salt, and ground nutmeg.
Add the unsalted butter to the dry ingredients and use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl, whisk the eggs and milk together until well combined.
Pour the egg and milk mixture into the flour mixture and mix until a dough begins to form. Knead the dough in the bowl until it is smooth and pliable.
Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 1/4 inch (6 mm).
Using a sharp knife or dough cutter, cut the dough into small squares or desired shapes.
In a deep, heavy-bottomed pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
Fry the chinchin pieces in batches, ensuring not to overcrowd the pot. Fry for about 2-5 minutes or until golden brown, stirring occasionally for even cooking.
Use a slotted spoon to transfer the fried chinchin to a paper-towel-lined plate to drain excess oil.
Allow the chinchin to cool completely before serving or storing in an airtight container.
Nutrition Facts
Calories |
10775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 982.3 g | 1259% | |
| Saturated Fat | 183.2 g | 916% | |
| Polyunsaturated Fat | 568.1 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 1688 mg | 73% | |
| Total Carbohydrate | 501.5 g | 182% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 105.6 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 207 mg | 16% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 694 mg | 15% | |
*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.
