In My Kitchen: Chin Chin

So last night we decided to open a couple of our wedding presents and whip up a Nigerian delicacy.

Mr E and I were craving chin chin and having made numerous trips to our local African store spending lots of cash there this past two weeks, I decided to scour the internet to find a recipe I could make for us both.

I love my chin chin and especially like it hard and crunchy. The recipe I found was very easy to follow.

• 2 cups flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1 egg
• 1/4 cup milk
• 1/4 cup butter, softened
• vegetable oil
• confectioners' sugar

Normally when I find a recipe in US format I have to convert to Metric but our Joseph Joseph Nest 8 did it for me. It had lots of measuring cups 1/2 cup right down to 1/4 and it made it so easy for me to measure everything out. {One of my favourite wedding gifts!}

The whole thing took about 2 hours to make, include prep and frying and they definitely turned out crunchy but not as hard as I would have personally liked.

• Combine flour, sugar, and baking powder in medium bowl.
• Stir in egg and milk until mixture is crumbly.
• With hands, work in butter until well blended.
• Let stand at room temperature for 30 minutes.

• In heavy skillet over medium heat, heat 1 inch of oil to 365 degrees F. {I used a deep fryer for this step}
• On lightly floured board with floured rolling pin, roll out half of dough to 1/16 inch thickness.

With pastry cutter or sharp knife, cut dough into strips, then squares

 

Repeat with remaining dough until gone.

Fry a few pieces at a time in hot oil until golden; drain on paper towels; cool.

Voila!

 

My husband’s verdict? First class!