Chin Chin

Chin Chin – West African Fried pastry originated from Nigeria. Now enjoyed throughout the West African region  –  It is Crispy Crunchy and Addictive. Once you pop you can’t stop. Very moreish

Throughout West Africa and Nigeria Chin Chin originally was prepared for special occasions but now sold as street snacks as it’s commonly enjoyed as snack food

Variations in preparations occur. It ranges from very hard crunchy ones to soft. It also comes in different shapes and sizes

There are variations in shapes and sizes. You can shape this however you like. They take no longer than 25 minutes to make.

Can be stored in air tight container for 4-6 weeks



Prep Time  15 minutes,  Cook Time  20 mins   Total Time  35 minutes – depending on quantity

Course: Breakfast, snack, party food

Cuisine: African

Servings:  people

Author: Rebeeca  for Africanpot


Ingredients- adjust quantity to  your desired amount


  • 1 KG Plain flour or all-Purpose flour
  • 230 grams Sugar
  • 1/2  teaspoon salt- optional
  • 1/2 to 1- teaspoon grated nutmeg- optional
  • 150 grams  margarine
  • 2 medium  eggs
  • 200mls Evaporated milk
  • 60mls milk (semi skimmed or whole)
  • 60mls water
  • oil for frying


  1. Pour the sugar in a bowl, add the milk and mix well.

Then add the egg and stir well

  1. In another large bowl add the flour. Cut the butter into the flour. Add the nutmeg and salt and using a mixer or by hand mix well until the butter is well incorporated with the flour.


And the mixture looks like bread crumbs

  1. Add the sugar milk and egg mixture into the mixture. Keep mixing until you have formed a sticky dough ball

  1. Dump the dough ball onto a floured surface and knead, incorporating more flour into the dough as needed, until the dough is smooth, and even in color and no longer sticky. Do not over stretch the dough. Dough should tear easily when cut not stretchy



Place dough into a bowl and allow to rest for 10 minutes

  1. Divide dough in equal medium size balls

On a floured surface add one ball  and roll out into about a quarter of an inch to one sixth of an inch thick. Do not over stretch the dough while rolling out


  1. Using a pizza cutter, cut into desired shape. Chin-chin can be cut into many shapes and sizes. See pictures below

Cut into squares

Spaghetti shape

Put a deep pan on fire and add oil up to 3 to 4 inches deep. Set heat to just under medium

Test if oil is hot enough by dropping one cut of chin chin dough into the oil, If it sizzles immediately -oil is ready. Then add the cut dough to the oil to fry—Do not over crowd- otherwise it will be soggy

Fry until golden brown stirring regularly

  1. Fry in hot oil until golden .Remove from oil, drain, and serve. You can store this in an air tight container for up to 4 weeks     



Remove from oil, drain, and serve with your drink of choice

Store in air tight container (will keep for 4-6 weeks) and devour at will.











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