fourservingsThis year, I’ll be adding this crunchy snack to my Christmas gift basket. It is widely consumed in Cameroon and also very addictive. I grew up with this snack and till today, I still can’t get over it.
There’s no Christmas without this crunchy snack. This is a snack widely consumed in Cameroon. From food vendors, birthday parties, weddings, etc. It will also make for a great addition to a gift basket for foodies.
With basic ingredients; flour, milk, eggs, sugar, baking powder, butter and any flavoring of your choice, this recipe is so easy to-do and pretty straight forward.
COMMONLY ASKED QUESTIONS:
Why does my Chin chin soak up so much oil?
- The Oil wasn’t hot .
- The Oil was overcrowded. Chin chin is supposed to be immersed in oil with enough space for them to float.
Watch detailed recipe video below:
Chinchin
For some kids, this is the only time of the year their parents get them new dresses. They parade the neighborhood from door to door, hoping to get a goodie bag of treats and drinks. Chin-Chin was one of the items in those goodie bags. There's no Christmas without this crunchy snack. This is a snack widely consumed in Cameroon. From food vendors, birthday parties, weddings, etc. It will also make for a great addition to a gift basket for foodies
Ingredients
- 5 cups flour
- 1 cup sugar
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp cloves
- 10 tbsp milk
- 2 eggs
- 5 tbsp melted butter
- 6 cups oil (for frying)
Instructions
- To a mixing bowl, add all dry ingredients. Mix to incorporate.
- Make a well in the middle of the bowl, add milk, beaten eggs and melted butter.
- Using a spatula, bring the dough together. When it is too tough for you to handle, use your hands to knead until a dough is formed. Let it rest for 10 minutes.
- Cut dough into 4 equal halves. Using a rolling pin, flatten each to about ¼ inch thick. In order to make squares, cut vertical lines from one end to another, followed by horizontal lines. Watch video to see the step by step method.
- Preheat oil in a deep pot on medium. It is important to use a deep pot, so that the foam on the surface of the chin chin does not overflow out of the pot.
- Carry out the floating test by dropping one of the squares into the oil. If it floats immediately, then the oil is ready. Add the rest. Do not choke the oil with so much chin chin, else you risk having your delicious snack soaked in oil.
- Once the oil starts foaming, don't take your eyes off . Use a plastic slotted spoon to check if the chin chin is golden in colour. This happens in just under 5 minutes. At this point, take it out and let the oil drip on a paper towel.
- Store in a jar with a tight lid.
