Who invented Chin Chin? Whoever it was deserves praise — this snack has become a timeless favourite. You can make Chin Chin in different shapes; two popular cuts are shown in the photos above.
It’s easy to see why Chin Chin is so addictive. Once you start, it’s hard to stop. I often find myself reaching for more than I planned.
I’ve given Chin Chin as a gift to friends from many cultures and it’s always a hit. Its crunchy texture and sweet, buttery taste travel well.
Chin Chin is one of my pantry staples. It’s perfect for unexpected guests and keeps me happily occupied during a movie — a satisfying alternative to popcorn, even if not necessarily a healthier one.
Like other simple treats — fish rolls, gateau, homemade milk bread, coconut pancakes and puff-puff — flour is the foundation of Chin Chin. Flour combines with margarine (or oil), sugar, eggs and spices to create these delightful crunchies. The ideal Chin Chin is crisp but not rock-hard.
Let’s get cooking!
Cameroon Chin Chin Recipe
Prep time: 40 mins
Cook time: 30 mins
Total time: 70 mins
Serves: 4-6
Ingredients
4 cups flour (about 500 grams)
6 level tablespoons margarine (or 1 cup vegetable oil)
8 tablespoons sugar (adjust to taste)
1 teaspoon baking powder
2 eggs
1/4 teaspoon salt
1 small can evaporated milk (I used Peak)
1/2 teaspoon ground nutmeg
1 litre vegetable oil for frying
Method
– Rub flour, baking powder, salt and nutmeg together, then cut in the margarine until the mixture resembles coarse crumbs.
– Beat the eggs with a fork or whisk.
– Stir in evaporated milk and sugar, then combine the wet mixture with the dry ingredients. Mix until you get a smooth, elastic dough. Add a little water only if the dough seems too dry. A properly mixed dough may need no extra water.
– Portion the dough and roll it out on a floured board to about 1/2 inch (roughly 1 cm) thickness. Cut into your preferred shapes — squares or small rectangles are traditional and shown below.
– Heat the oil over medium heat and fry in small batches. Do not overcrowd the pan; crowded pieces absorb too much oil and become greasy.
– Turn the pieces during frying so they brown evenly. When the Chin Chin is golden brown all over, remove with a slotted spoon and drain on paper towels.
Notes
Allow the Chin Chin to cool completely before storing. For extra fragrance and a bright note, try grating a little orange zest into the dough.
Which shape do you prefer — squares or small rectangles? Share your choice and enjoy your homemade Chin Chin!