On my way back from Nigeria, there’s always that one box filled with food and snacks. Somehow, the heaviest thing in it is always the chin chin (and plantain chips, but I’m still working on the recipe). Eventually, I decided to learn how to make it myself so I could use that freed up space for something else. Probably still food. Anyway, here’s the recipe.

Ingredients

• 2 ¼  cups all purpose flour
• ¼ cup of sugar
• ½ teaspoon of nutmeg
• ¼ teaspoon of baking powder
• 1 egg
• 6 tablespoons of milk
• 2 ½ tablespoons of butter

Directions

• Mix the flour, sugar, nutmeg, baking powder in a bowl.
• Melt your butter and mix it with the egg, and milk and add to your bowl.
• Mix everything until it turns into a dough and knead.
• Roll until it’s thin and slice into tiny rectangles or squares. You can also roll them into balls.
• Heat up some oil in a pot. The pot should be deep because the chin chin needs to rise to the top.
• Let it cool completely before you eat.

p.s

• If your chin chin rises to the top too fast then the oil is too hot if it takes forever to rise to the top then it’s not hot enough.
• You can add more sugar if you like it extra sweet.
• I use peak milk because it makes it tastes so good.