Nigerian Chin Chin
TMA'ed with Romantic( feat Tiwa Savage) by Korede Bello on repeat
Chin Chin is the snack that keeps giving back. I don't know why it's called Chin Chin, I assume it's because once you start eating it, it's hand to chin, hand to chin till the bowl is empty. Whatever the reason, Chin Chin is the best. Unfortunately, I rarely make chin chin, because its one of those foods that you have to make in large amounts. However, when I do make it, I feel like it becomes my meal for the next few days. It's a dangerous addiction, so fry with caution or better yet, take some to work.
Chin Chin in a few words, is fried dough. Crunchy, deep-fried, dough. It can vary in shape and texture, from thin and crispy, to noodle shaped and crunchy, but a few things remain the same. One, its fried and two the basic ingredients of flour, butter, salt, sugar and milk must be present. Every other flavor or ingredient is a personal choice.
A lot of countries have some version of Chin Chin. I have found that most Nigerian recipes use nutmeg, so I can surmise that nutmeg is a staple ingredient in Nigerian Chin Chin. Because it is really easy to make in large amounts, it is an especially popular snack served at Nigerian parties, weddings etc. With this recipe, you won't have to wait till you attend a wedding to get your chin chin fix.
I added vanilla extract to my recipe because I love that distinct sweet flavor it adds. It also enhances the nutmeg. You are welcome to add other flavors such as cinnamon, lime zest etc. but, Chin Chin with just it's core flavors is delicious!! It also stores really well. It can last up to 4 weeks if stored in an airtight container.