Cookbook:Nigerian Chin Chin

Chin chin is a famous Nigerian sweet fritter. It is also available in a savory variety, which is more popular in Ghana. A lot of onion, ginger, and chili powder are used in the savory version.

Ingredients

 * Plain flour
 * Sugar
 * Nutmeg
 * Margarine
 * Evaporated milk
 * Water
 * Vegetable oil

Procedure

 * 1) Sift the flour into a mixing bowl, and stir in the sugar and nutmeg. Combine everything thoroughly.
 * 2) Add powdered milk if using.
 * 3) Using a tablespoon, scoop little chunks of margarine into the flour. Rub the margarine into the flour until it is evenly distributed.
 * 4) Toss the margarine/flour combination with evaporated milk and water until it starts to form a dough.
 * 5) Knead the dough by hand until it forms a smooth ball. Add more water if necessary to make a smooth dough.
 * 6) Cover the dough, and set aside to rest for 10 minutes.
 * 7) With a rolling pin, roll out the dough to a thickness of 5 mm.
 * 8) Cut the dough into desired shapes and sizes.
 * 9) Heat vegetable oil in a pot. Add the dough pieces, and fry the chin chin while stirring constantly until they turn a light brown color.
 * 10) Scoop the fried pieces out of the oil into a sieve to drain the excess oil.
 * 11) After they have drained, spread the chin chin on a flat tray to dry and cool down quickly.
 * 12) Store the chin chin in an airtight container.

Notes, tips, and variations

 * Chin chin can be cut into any fun form you want, as long as it is no more than 5 mm thick.
 * Instead of evaporated milk, powdered milk can be used. If you want soft chin chin, use 150 g (5.2 oz) powdered milk, and for crunchy chin chin, use powdered milk. It does not have to be as hard as a nut to be crunchy. It has a nice texture to it. Try both to discover which you prefer.
 * Nutmeg is required for the true chin chin flavor.
 * After cutting the chin chins, dust them with loose flour to keep them from adhering together. Don't use too much flour because it causes the oil to foam when frying. It may foam to the point where the chin chin becomes moist and refuses to dry.
 * The oil used to fry chin chin must be extremely hot; else, the chin chin will become soggy, never drying up. Foaming is also caused by low oil temperature.
 * Fry in a large amount of oil and be careful not to overcrowd the chin chin.