African Chin Chin Recipe - chef Lola's Kitchen (2024)

Chin Chin Recipe – Sweet crunchy deep-fried snacks made with flour, sugar, milk, butter, and aromatic spice powder like nutmeg or cinnamon.

Chin Chin Recipe

Chin chin is a very popular Nigerian snack and it also comes in a savory version too which is more popular in Ghana (a west African country). The savory version uses a lot of onion, ginger with chili powder.

It’s very common to see this snack being made during festive seasons in Nigeria but since my kids love it so much I make it every now and then.

People have their preferences ranging from the really hard ones to the really soft ones. My preference is just in-between and that’s the recipe I have shared below.

I have also given some tips below on how you can make the soft or the hard version so you could choose your preference.

How to make Chin chin

Chin chin can be easily prepared at home without much efforts. All the ingredients you need are all pantry staples and everything comes together in about 30 minutes from start to finish.

In this recipe, I have added cinnamon and cayenne pepper just for a little bit zing!

You will need:

• Milk

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• Flour

• Sugar

• Eggs

• Butter

• Salt

• Cayenne pepper (optional)

• Baking powder

• Cinnamon or nutmeg

• Oil for frying

These snacks are great for teatime, movie nights, game nights or anytime snack

How to check if the oil is hot enough for frying

To check if the oil is hot enough, drop a small piece of dough inside the oil.

• If the dough stays at the bottom for a long time, then the oil needs to be heated up a little more.
• If the dough rises too rapidly, then you may need to turn down the heat a little bit; otherwise, the chin chi will brown too quickly.
• If the dough gradually floats to the surface of the oil, then the oil is just right.

Recipe Notes:

• Don’t be in a haste to eat your chin chin, let it cool down properly in order for you to enjoy the crunch.
• If you are using powdered milk just dissolve 2 Tbs of powder milk in 8Tbsp of water then use the required amount in the recipe (6 to 7 Tbsp) and drink the rest!
• If you plan to store your chin chin, be sure to let it cool down completely before storing it in an airtight container. This will make the chin chin remain crisp and last longer.

Chin chin variations

• If you want the super-soft chin chin with little to no crunch then add 1 extra tablespoon of butter and an extra 1/4 tsp of baking powder
• If you are a fan of the super hard chin chin leave out the Egg and the baking powder; at this point, your dough will be hard but if you find it too hard to work then add about 1/2 to 1 tablespoon of milk to make it workable.

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