Chin Chin
Chin Chin is a deep fried Nigerian snack made primarily from flour, sugar, butter and eggs. It is very often, sweet and crunchy and shaped into mock 1 inch cubes. Chin Chin is quite simple to make and doesn’t require a whole lot of fussing.
It is also, often found as a street snack in Nigeria or even in supermarkets and is sold in clear/transparent plastic/ziploc type bags. You can also find Chin Chin outside Nigeria, either in Nigerian restaurants, as a snack at Nigerian parties or sold via online vendors.
Required: Strong teeth ‘wey dey kakaraka!’ Lol, just kidding!!
To make Chin Chin, here’s what you’ll need:
| Prep Time: 10 Mins | Cook Time: 6-12 Mins | Difficulty: Easy | Serves: 1-2 |
- 1 cup all purpose flour
- 1 egg
- 3 tbsps butter
- 3 tbsps granulated white sugar
- 1/2 tsp salt
- 4-6 cups vegetable oil (for frying)
1. In a dry, clean bowl, add dry ingredients: flour, sugar and salt. Mix
2. Add butter in bits around the flour
3. Using your fingers, work butter into flour till you get a fine breadcrumb consistency
4. Make a well/hole in the middle, break and add egg into the well
5. Using your hand(s), work egg into flour
6. Keep working egg into flour till it looks like this (don’t cheat by adding water or more butter!)
7. Using a cutting board & a rolling pin, roll out the dough (just once! don’t stretch then re-roll!) till it’s about an inch thick
8. Using a sharp knife, cut *into* the dough vertically
9. Still using the knife, cut across the dough horizontally (preheat oil at this point)
10. Gently pull apart/separate the cut dough
11. Test the temperature of the oil by dropping in a small piece of dough; wait till it turns golden brown
12. Add the rest in batches (I did 2 batches). Avoid over-crowding & fry for 3-6 minutes till golden brown
13. Transfer to paper towel once done frying to drain excess oil
And you’re done! Allow cool before eating… don’t burn your mouth now!
Texture shot
Alright, I imagine some must be wondering ‘ugh, all that oil! I wonder if Chin Chin can be baked instead?’ Sadly, no, Chin Chin cannot be baked. See why for yourself:
Start from step 10
14. Preheat oven to 350 degrees
15. Layer some wax paper on a baking pan
16. Let bake for 10-15 minutes on one side before turning
17. After about 30 minutes in the oven, this is what you get. Hot mess much?! (see notes for more info!)
Notes:
- The texture of the dough should be stiff and not stretchy, like say dough for meat pie. This is really important, because if it’s not stiff enough, you won’t have the crunch. The again, even though it should be stiff, it will still have some ‘give’ to it.
- The dough should by no means be sticky icky! i.e it should not stick to your hands too much, if at all.
- There is no need to sprinkle some flour to the rolling pin or board, because since it’s not sticky, it shouldn’t stick to the pin/board, but come away easily, though you might have to gently pull it back in some instances.
- When you cut the dough, try to press the knife into it till you hit the board as opposed to pulling/dragging the knife through it so as not to stretch the dough.
- When you do the heat test for the oil, the dough will sink to the bottom, rise up and sink halfway down. Once it’s hot enough, the dough should fry either halfway down or float.
- If you don’t like your Chin Chin too crunchy, fry for about 3-4 minutes. If you want it crunchier, fry for up to 6 minutes.
- For the Baked Chin Chin, you could bake it longer, but it’ll be counter-intuitive as it’ll get chewy almost.
- You could also try baking it at 400-450 degrees, but that does no good, because the outside will cook/bake faster and even burn, while the inside remains kinda soft/chewy.
- Frying, as unhealthy as it might be, is really the only way to get the true Chin Chin taste. It’s very similar to baked plantains, which just don’t taste as sweet as fried plantains.
- The addition of things like milk and baking powder are really not necessary. Milk will serve to change the texture of the dough, thereby making it softer than it needs to be, while baking powder, on the other hand (a rising agent) will make it crunchier than it needs to be. If you do want to try adding baking powder, use 1/2 a tsp.
- Chin Chin can be refrigerated after frying and kept for up to a week or two.
- If you want to make a bigger batch, double up on the flour, gauge sugar carefully so it’s not overly sweet; so for instance to serve 2-4, use 2 cups flour, 2 eggs, 4-5 tbsps sugar, 1/2 stick butter etc
- You also want to use ‘clean’ oil, not oil that’s been used to fry a whole bunch of other stuff, like chicken, goat meat etc., it should be relatively clear. If you used the oil to fry something like plantain, that would be okay, but if you used it to fry any meats, drain it and add a new batch of oil as you don’t want the flavor(s) to transfer over to the Chin Chin.
- You also don’t have to use the standard 1 inch cube shape, get creative and shape it differently! Use cookie cutters if you like or fold/roll over if you prefer.
- Grate some nutmeg into it if you prefer, but it is optional.
- You can use any type of ‘clear’ oil; I was out of Canola oil, so Vegetable Oil sufficed. You could use Corn Oil also.
(Whew! Did ya get to the end of this?! Bravo, Bravo!!)
Enjoy…
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Thanks a whole lot , av learnt a lot.
I sure wud spice up my home with this tips and delicacies.
u rock!
Ekaro/Ekasan/Ekale!
You’re very welcome, glad I can be of help! Thank YOU!! :)
thanks this is a wonderful snack…and the same kind is made in SouthIndia too but it named kala kala…almost the same ,
Hi Shammi!
Really? Wow, will do some research to see the comparison.
Thanks for coming through!
are you sure is nice or you are just loving the look of the chin chin because am looking for the best recipe.
have i said how much i’m loving these pic tutorials? they are great.
I was wondering have you ever made chinchin without egg before? i got a recipe about 5yrs ago for chinchin without egg but i never had a chance to make it, since chinchin can be so time consuming when i make it for a party or something.
Hey lady!
Aww, thanks!! :)
Actually, I’ve never tried it without egg before. I imagine you can, probably substituting egg for some water. I do think the egg adds to the richness/sweetness of it, but I’ll try it sometime for myself, so I see what’s lacking taste wise. Time consuming? Girl, you hit the nail on the head, why do you think I used only one cup for this recipe? Lol…
Love you blog funny thing I was thinking of chin chin today. Will definitely be making it soon. I have tried the puff puff like twice but it kept going black before it get properly cooked. Any ideas on how to keep it properly cooked without it turning black . Keep up the good works
Hi Cin!
Thank you! That’s quite unusual for the puff puff to go black before it’s done cooking. However, it could be one of two reasons or both:
-it could be that the oil is wayyy too hot, so once you put it in, it immediately cooks the outside while leaving the inside uncooked and since the oil is already so hot, it just burns the outside
-the oil you’re using might be ‘old and dirty’ and what I mean is you might have used it to fry other things for a good while, so it’s not as ‘fresh and clean’ as it should be. So, by extension, all the ‘debris/dirt’ already in the oil attaches itself to the puff puff batter before it has a chance to properly cook.
If those scenarios are the culprit, I would recommend keeping an eye on the oil to make sure it doesn’t overheat and to do this, you can always do the ‘heat test’ to gauge how hot the oil is. Do this about 3-5 minutes after turning on your fryer or turning on the stove and just use a tiny bit of the puff puff batter (maybe a teaspoon). For the second option, if you didn’t already do so, be sure to drain the ‘old’ oil, clean out the fryer with some paper towel or a clean rag and add clean oil straight out of the container/bottle.
Hope those recs help! Hope it goes better the next go ’round. Hope you enjoy the chin chin!
Will sure do! Thanks again :)
Hi!!!
I’m Kenyan but I had a friend who used to bring me these when he’d come from PH..
Thanks for the recipe, we have something similar (mandazi) but they’re much larger…
Hi Muthoni!!!
Oh wow, that’s pretty cool… seems chin chin has its variations in different cultures, nice! Um, I checked out your blog and that mbuzi fry was looking mighty good! I had a Kenyan friend in college that introduced me to ugali and nyamachoma and I loved those. Your photos make me want to go look for a Kenyan restaurant now, lol
Lol! Please do look for one ;-) I’ll post a recipe on that soon… Have a great day!
Haha, um, yeah, I will be keeping an eye out for that recipe! Have a great day too! :)
Thanks so much this is easy to prepare and looks yummy,,,will certailny try it!! more pliz
Hi Nelly!
You’re very welcome…hope you like when you try! More to come for sure ;) stay tuned!
I simply love your blog! Please keep it up.
Thanks for this recipe, I’ve been wanting to learn how to make chin-chin. I remember when we were younger than my mum added vanilla essence flavouring to her chin-chin once and it was yum! Will sure try your recipe and perhaps add essence too!
Hey Fran!
Thanks so much!! Oooh, that’s a great idea to add vanilla essence to it, I can only imagine how nice that would smell and taste, yumm!
We are not Nigerian, but this Friday we are meeting our new Priest. He came from Nigeria about 20 years ago, and I would like to make something to welcome him to our Parish. What do you suggest? I was looking at your Puff-Puff and Chin-Chin recipes. Later I would like to try something for our pot lucks we have a church. We have no other Nigerians in our Parish and we would like him to feel welcome. Any ideas would be great. Thanks, Love your pictures. Jean
Hi Jean!
How awesome! I think puff puff or chin chin would make great welcome snacks. For potluck, depending on how comfortable you are in cooking Nigerian food, I’d recommend white rice, fried plantains and chicken/turkey stew (http://www.avartsycooking.com/2010/09/turkey-stew/). If you’d prefer something a bit more complicated, you could try making Efo Riro (vegetable stew) http://www.avartsycooking.com/2009/09/efo-riro-vegetable-stew/
I’m sure with either of the above, he’d be pleasantly surprised! If you have any other questions or foresee any issues you might run into while cooking, don’t hesitate to ask away, I don’t mind lots of questions! :)
Thanks for coming through and hope to see you around more!
Hi Yetunde,
Your Recipe & Pictures look great – Please can you tell me the weight equivalent of one cup of flour. Or even how many table spoons.
I intend to start making chin chin rather than buying them whenever I go to the market :-)
Thanks
Hi Marj!
Thank you! Believe it or not, I don’t have a scale, but I can tell you that 1 cup of flour should be roughly equivalent to 8 heaping tablespoons of flour. By heaping, I just mean that it’s not a level tablespoon, so you will have extra at the top or look at this way, when you dip your spoon in the bag/bowl of flour, scoop some flour and pull it out, that’ll be a heaping tablespoon. Hope that makes sense.
Oooh, go you! Better homemade chin chin than commercial any day!!
Hope to see you around more! :)
Thank you very very much, i love cooking so much, my husband loves nigerian food. And as a ghanaian i always like to cook nigerian food because it is so delicious and healthy and and my husband also loves it. I always love to try a recipes with pictures so that i will know what kind of food am cooking and how to serve it. So when i came across this website i was happy and i thank you for putting your time doing what you love and also making other people happy. Thank you again
Hi Stella!
Yay, I’m glad you both love Nigerian food and the site by extension :) I can’t honestly say Nigerian food is always healthy, lol, but it sure does taste good!
You’re very welcome and I’m very glad to be of help. If you have any questions on any of the recipes, don’t hesitate to let me know!
Hope to see you around more!
Omg, I love you!
I just stumbled upon your blog. I’m ashamed to say I don’t know how to cook.
But I’m determined to learn. I want to start with some basic Nigerian dishes that I love since I don’t know how to make any Nigerian dishes. *hangs head in shame* I’m going to start with chin chin, since I have all the ingredients. Thank you so much for the detailed steps and pictures. So helpful.
Please keep doing what you do. You are a blessing!!
Hi Ifeoma!
Aww, thank you and you’re very welcome!! Oh no, nothing to be ashamed of if you don’t know how to cook! We all have to start from somewhere ya know ;) Best of luck with the chin chin and let me know how it goes!
Hope to see you around more!!
Thanks,
Could you post a picture of the type of pot you used to fry the chin chin in?
Hi Ifeoma,
I use a deep fryer to fry almost everything except eggs. Click the Walmart link to see a deep fryer similar to the one I have
Hope that helps!
Hety Yetty’ thanks 4 makin me know dat chin chin could be made without milk. I was told that the milk really makes it groovy and I,ve been making mine with it but nw, I can try something different. Thanks 4 the info…
Hi Lois!
Yup, you can make it without milk and it should turn out just fine!
You’re very welcome :)
You’re the best. Just want to know if its okay to add baking powder as an ingredient? Happy New Year!
Hi Susan!
Thank you ;) Baking powder is not necessary for Chin Chin, however, if you’d like to add it, try using 1/2 a tsp for a little bit of extra crunch.
Happy New Year to you too!
Hi Avarsty, thanks for taking your time to post all this food recipes. I noticed that most of your baking you don’t add baking powder to them; for example, the chin-chi and the chicken pie, how about that?
Hi Peace!
I don’t find baking powder a necessary ingredient, hence my omitting it. You could add a tiny bit to chin chin but I wouldn’t recommend it for chicken/meat pies as it will might make the dough a tad crunchier than it needs to be.
You’re welcome!
Thanks for the Reply. Can you please post how to bake Buns? cos I keep messing my Buns up. I leave it for about an hour just like puff puff, but this time it’s hard than puff puff, it looks good , but it always have too much oil just like puffpuff, Is there something I’m not doing right?
Hey Peace,
You don’t need to leave Buns to rise for any amount of time as it does not require yeast. Also, buns is typically ‘harder’ or thicker/heavier and more filling than puff puff and since its deep fried, there’s really not too much that can be done about the oiliness. Once you fry it, you can always transfer them onto paper towels to drain some of the oil before serving/eating.
The recipe will be up in a couple of weeks. Stay tuned :)
I want say thank u for enlightening me on some the snack.Pls i need semosa recipe
Hi Eloho!
You’re very welcome! I have Samosas on my list, so it’ll be featured in the coming weeks :)
Thank for the chin chin tips.In the case of preparing chin chin 4 sale does it requires any preservatives.And how long can it stay.
Hey Margaret!
You’re welcome! Chin Chin can last a up to a few weeks, provided in it’s in an airtight container and/or is properly wrapped. The natural dryness of the snack also preserves it for a while, but as far as preservatives go, the only one I can think of right off the top of my head, would be honey. I’ve never tried it before and since honey is a semi-liquid, you would probably need to add a good amount of it to the mixture to ensure it’s sweet and that might change the consistency of the dough, thereby changing the final product.
I think the absolute best way to figure out how long it can stay would be to make small batches and wrap them tightly in plastic bags or bowls with covers and just let it sit for a few days to a few weeks (say 7 days to 2 or 3 weeks), some just left on the counter and some in the fridge and taste them at the end of the trial period to see how and if the Chin Chin were able to retain freshness/crunchiness.
Hope that helps!
Thank for the chin chin tips.Why would chin chin lose its taste after sometimes.
If it starts to lose its taste, that would most likely mean that it’s going stale and is losing its freshness. This would also have something to do with the manner in which it was stored. For instance, if it’s in an airtight bowl/container, but the container is always opened, then closed again, it’ll start to lose freshness quickly.
It’s just like with bread, when you keep opening the bread wrapper to get some slices, air gets in and if it’s not finished in a few days, it loses that fresh taste and possibly starts growing mold, depending on how how long it’s been sitting out and a host of other factors. With chin chin though, it’s much dryer than bread and has less risk of growing mold.
Hope that all made sense! If not let me know and I’ll try to break it down a bit better.
Thanks for the chin chin recipe, so detailed… Wish I’d seen this link before “motherland recipe” on how to make chin chin, I followed the instructions and my dough came out looking like I’m about to make puff puff, that’s when I knew something wasn’t right cos although I’ve never made chin chin before I knew the dough should be reasonably thick and not moist, the dough was so sticky. Thanks so much, gonna use ur recipe now :)
Hey Teju!
Thank you! Let me know how it turns out!
Saw this late, the chin chin turned out perfect! Thanks so much :)
Hey Teju!
Yay! Glad it did! You’re welcome :)
Yetty,
just found this site i intend making chin chin soon and i plan to add some coconut milk to give it a kind of coconuty taste. i also want to make what will last for like 3weeks.
does adding milk to chin chin alter its taste and texture?
i just want somthing super rich for my family. thanks
Hey Phebby!
I think coconut milk will make a nice addition, but keep in mind that coconut milk can be very mild tasting and won’t give an overwhelming taste of coconut, instead it’ll be more like subtle undercurrents.
On the flip side, if you want it to last three weeks, I wouldn’t recommend adding any kind of milk to it as that might make it go bad quicker, depending of course, on how you store it.
It will mildly alter the taste and possibly the texture. If you wanted to make it really rich, something like condensed milk would be a better idea. However, if you use that, I’d keep it for only a few days to a week max.
Plus it never hurts to experiment with ingredients and see what works best for you.
Hope that helps! :)
Hi, Yetty
Thanks a bunch. I was about making a fool of myself in my would-be mother-in-laws’ face. Oh, she was going for her daughter ‘Omugwo’ and asked that I should make some chin-chin for her to go with, but I did know how to till I browsed and stumbled on your blog.
Guess you know why I’m so thankful.
God bless the founder of internet, God bless you for your blog.
I’ll sure tune in for more delicacies.
Have a good day.
Hey Jovita!
You’re very welcome! Glad you came across the blog and hope it turned out well!
Lol, yes indeed, thank God for the internet! Thank you so much, I appreciate it!
Hope to see you around more and if you have questions on any of the recipes, don’t hesitate to ask! :)
Hey Avartsy!
Can you believe that I’ve been following your site since 2009 and have only now gotten around to trying the recipes. I decided to start with chin chin since i already had all the ingredients needed and for my first try they turned out nearly perfect! Also, your additional notes were a HUGE help.
Before I make another batch I’m just wondering what type of heat did you use when frying them? i like mine crunchy but they turned out a little soft and I know you mentioned to keep them in the heat longer but when i tried to do that they just looked burnt.
Thank you truly for all the recipes
SaraDoubleU
Hey Sara!
Oh wow! Thanks for sticking around the past couple of years, I so so appreciate it! Annd, is this your first comment in two years?! Well, then, congratulations!!
I let the oil get quite hot before frying and to get it crunchy, I let it sit a tad longer, right before it begins to turn darker in color/burn. You could also try adding 1/4 tsp of baking powder to your flour mixture as that might help a bit.
Hope that helps! Also hope to see you around more!
Hi yetty
Any time I fry my chin chin, it does not come out nice
It’s does sock the oil. Why
Lol @ being my namesake!
If the Chin Chin is soaking up oil, it probably means that the oil is not hot enough, so the dough just sits there absorbing oil till it gets hot.
Let the oil get hot and always do a test run with one piece of the dough to gauge the heat level.
YOU I JUST CAME ACROSS YOUR SITE LAST WEEK AND SINCE THEN, I VE NOT BEEN ABLE TO VISIT ANY OTHER. ITS AS THOUGH I AM GONNA BE WRITING AN EXAM ON ALL YOUR RECIPES COS I STUDIED THEM CRITICALLY AND I TOLD MY SELF WHEN I BAKE THE CHICKEN PIE NEXT WEEK, THEN I WILL COMMENT BUT I JUST COULDNT WAIT TO TELL YOU, YOU ARE A BLESSING AND AM AMAZED AT YOUR ABILITY TO COOK. INDEED YOU VE A BLESSED HANDS AND I JOIN OTHERS TO THANK GOD FOR YOUR LIFE MA. KEEP UP THE GREAT WORK. GOD BLESS YOU MA. LOVE YOU
Aww, oh my gosh, thank you so so much for the kind, kind words and prayers, I really do appreciate it.
Lol @ writing an exam based on the recipes! Let me know how the chicken pie turns out! It should be fantastic, given the verdict of other readers ;)
If you have questions on any of the recipes, don’t hesitate to ask and hope to see more comments from you :)
SURE WILL MA. THANKS, BYE… REMAIN BLESSED AND KEEP MAKING GOOD USE OF THOSE BLESSED HANDS OF YOURS… CHEERS…….
Omg, no need for the ‘ma’ part o, I’m still very much in my twenties, lol, well late twenties.
Amen and amen my sister! God bless you too!
hello yeti pls how can i preserve chinchin pls.
Hey Yemi!
You can use an airtight container (bowl w/ a tight lid) and refrigerate or store in a bowl with a tight lid as well and leave outside on top of fridge or something.
If you keep it in the fridge though, it will get a tad crunchier/harder.
Hope that helps!
hi.please which kind of cup do i use..tea cup or other type..also can i add powder milk and water…god bless you
Hey Ibrahim!
I have a post on the type of cup used; they’re measuring cups that come in various sizes: http://www.avartsycooking.com/2009/12/my-measuring-guides-for-cooking/ .There is no need to add milk or water as that would change the consistency of the dough, plus those ingredients are not necessary.
Hope that helps!
thank u yetunde…now it is sucessful
Yay! You’re welcome!
Yetunde,
Thanks for the detailed recipe for chin chin and the pictures. I have a presentation on Nigeria to give tomorrow and I wanted to take a Nigerian snack with for every one to taste. I figured chin chin would be my best bet but I had not made this in at least 20 yrs so I definitely needed a refresher. Took me only 30mins to make 3 batches and they were perfect!
Hey Lola!
Yay! Glad you were able to make it more than once and successfully each time!
Good luck on the presentation!
Hello,
can i use eletric deep fryer to fry chi chi? Is there any disadvantage to it?
Regards
Hey Chinelo!
I used an electric deep fryer, so no disadvantages to it, so long as the oil gets hot!
hello yetunde.
i have being trying chinchin after frying is always soaky when eating is always tasting like oil is inside it. what can i do to over come this problem.
Hey Bamidele!
If the chin chin tastes like oil on the inside, it means that you’re not letting the oil get hot enough and because the oil is not hot, when you drop the dough in, it sits for a while, absorbing oil, while the oil is still getting hot. I always recommend doing a test to gauge how hot the oil is as in step #11. While you’re in the final stages of prepping the dough, put the oil on the stove or turn the fryer on, so it can start getting hot. You don’t want the oil to be smoking hot, but hot enough that when the chin chin dough goes in, it stays in there for a few minutes (no longer than 6, depending on how crunchy you’d like it).
Hope that helps! Let me know how it goes if you try it again.
no problem i let you know you are such a nice lady where are you based
Aww, I try :) I’m based in Chicago!
hi yetunde , am back again am doing chin chin tommorow can i use a nomal deep fryer to fry the chin chin the we use to fry meat etc
Hey Bamidele!
Yup, you can use a normal deep fryer, but be sure not to use the same oil used in frying meat as the taste of the meat will carry over to the chin chin, so drain the old oil, wipe down and add ‘fresh’ oil.
Hope that helps!
thanks a lot there is no more oil in the chinchin everyone love it now am now perfect
You’re very welcome! Glad it was well received!
Thanks a million for this chin chin recipe. I don’t have a deep fryer what can I use as a substitute? Also I was wondering the quantity of ingredients to use for making chin cin for 200people. Thank you for being a help to so many
Hey Oge!
You’re welcome! You can use any small or medium sized pot and fill halfway with oil. To make Chin Chin for 200 people will depend largely on how you plan to package it; for instance will it be in individual wraps and how small or large are the wraps going to be.
Once you figure that out, I’m guessing here, but I imagine a bag or two (similar to the one pictured in the ingredients photo) of flour and copious amounts of butter and sugar, along with eggs.
Aww, I try, I’m just glad that I can be of help :)
You are just too much! Thanx. Is it safe to simply multiply the quantity of the items in your recipe by d number of people since yours serves about 2persons?
Aww, thank you :) I think that should work, most importantly, is that you want it to be sweet, but not too sweet, considering the amount of flour, it’s easy to overdo it on the sugar.
Hope that helps!
Will it be nice making chinchin without milk?I learnt that milk is one of basic recipe of chinchin.
Hey Ajayi,
I prefer to use water, but it’s really up to you, so you can use liquid milk if you’d prefer.
Hi yetti,thanks very much.pls does it mean that water is not needed in chinchin recipe?i want fry for commercial purpose,pls advice me for best result.
Hey Julian!
You don’t need water or milk as an ingredient because the primary purpose of water in a chin chin recipe would be to act as a binder, but the egg already does that. If you want to make it for commercial purposes, you can use eggs as a binding agent to make it more nutritious as the egg is protein, but you can use water as a binding agent if you plan to make larger quantities and skip the egg. It’s up to you!
Hope that helps!
Or Julian, you can use half the quantity of eggs need and subtitute the rest with water.
I tried this and it came out wonderful. One thing. Any tips to keep them from sticking together. I fried it one batch cos I really didnt have time..lol
Can I just say thank you for this website and ur details in helping out. U are doing a wonderful job. may God continue to bless the works of ur hands.
Hey lady!
Awesome! I’m guessing you mean to keep dough from sticking together. The only tip for that would be to separate it as soon as you cut the dough as in step 10. That way, once you gently pull them apart, they remain in the fryer individually. I hope that made sense, I feel like it didn’t, lol
Aww, thank you so much, I really, really appreciate it. It provides affirmation for me, so thank you :)
Whao! Your chin-chin recipe is awesome. I tried it, made 3 cups. Men! It is delicious. Thank you for sharing.
Hey Joyce!
Thank you! 3 cups? Nice!
You’re welcome :)
i never really enjoyed cooking that much before, i just did it bcos, i’m supposed to, but since i stumbled on ur blog, i’ve always been wanting 2 try out different recipes, so i tried making Chin Chin just as u illustrated and it turned out great.
Hey Sayomi!
Aww, well I’m glad the blog is helping you along. Please don’t hesitate to ask questions on any of the recipes!
Hello i found hard to accept one can make chin chin without addin water i make chin for commercial purpose and i mix about 4kg of flour at once and addin only butter and eggs to soften will make u to add plenty butter cos too much butter will not give it a better result, u definately need to add at least one cup of water for a better result tks
Hi Ann,
I’ve never made Chin Chin for commercial purposes and this recipe didn’t involve the use of water. However, if it’s your preference to add water, you’re most welcome to do so.
yeti yeti yeti yeeeeetiiiiiiiiiiii!!!! ur the buuuuuuum i made the world best super yummy crunchy chin chin ever! after messy them up in the past. thanks for ur recipies my luvly friend.
Hey Victoria!
Lol, you’re most very welcome! I would’ve loved to see what they looked like too!
Thanks Avartsy for all the food recipes you guys have here:) Just have a quick question, how many sticks of butter do u think I can use for 2 bags of flour?
Hey Peace!
‘Avartsy’ is me, Yetunde! So, thank you ;) A 5 pound bag of flour contains 18-19 cups of flour, so 2 bags will yield about 38 cups of flour. So, for the amount of butter, each pack of butter (the stick type) contains about 4 sticks of butter, so for 38 cups, my guess would be about 3-5 packs of butter, which would be about 12-20 sticks of butter.
Since this is only an estimate, start of adding the butter in increments, carefully watching the consistency of the dough.
Hope that helps!
Hi Yetunde, I had this idea of introducing some of our Nigerian snackd, like chin chin into The American market. I need ur advice. Do you think it will sell, or whats your view on this. Thanks
Hey Kufre!
I think most things will sell in the American market, but the marketing of the product is what determines its success, not necessarily the quality of the product. For chin chin, I think it will sell, but you have to be really cognizant of the words you use to describe it, the packaging used etc. For instance, if you describe something as an African delicacy, it probably won’t appeal to non-Africans and you also have to know the audience you’re trying to attract.
When next you visit your local grocery store, keep an eye out for similar items and take note of the packaging used and descriptive adjectives used to describe the product. Look at the product both as a consumer and a manufacturer: as a consumer, what attracts you to said product and would you repeatedly buy it? As a manufacturer, take notes on the fine details, things a consumer will overlook. Do your market research and you might have a winner.
Hope that helps!
Thanks you so much for your response. Honestly, you really hit the nail for me one this one cos based on the information you’ve given me, i was already on the path of a big blunder. Thank God i sought councel. I will do more research home work on this. I’ll keep you in touch.
But how can i reach you directly? Please let me know by my email. thanks
No worries! Glad I could be of help :)
HOW CAN I MAKE GINGER CHIN CHIN.PLS I NEED THE REPLY NOW.
Hey Abimbola!
I can think of three ways:
-grate the ginger and add it to the dough while mixing. I wouldn’t really recommend this because I personally would not like to eat chin chin with ginger bits in it.
-squeeze the ginger to get the juice out and add it to the batter, but be sure not to add too much liquid as it will alter the consistency of the dough. The ginger taste might also not come through as strong depending on the amount you’re able to squeeze out.
-if you are able to find ginger powder, this would be my best recommendation as you can add it to the flour while making the dough.
Hope that helps and keep me posted!
Hello, Yetunde I js stumbled on dis blog n it has solved the problem of my chin chin being either too crunchy or too soft. Thanks a lot I am going to try ur recipe, n I’m sure it will turn out better dis tym.
Hey Fortune!
Glad you stumbled across too! Let me know how it turns out when you try it!
Hi Yetunde, it’s me again. I hv tried d recipe n it was perfect, my kids almost finished it at once, so much thanks to u lol. But u know wat, I hd to add a little qntity of milk b/c after adding d egg (one) it was still dry,so d milk helped it to form a dough may be it’s d m/ment, I used a local (2 tins of small evprted milk) for d flour, but all d same it was v/gd. Pls if u can I will lk u to gv me d rcpe 4 ice-cream.
Hey Fortune!
Yay! So glad to hear that!! Alright now! I love how you tamed that recipe and made it work for you, love it! I didn’t understand what you meant by ‘m/ment,’ though?
I’ve never attempted ice cream, even though I do love strawberry ice cream, but I’ll add it to my list!
Huuraaay! I can’t wait to hv d expriec. M/ment means measurement 4 d flour,ie 1 empty tin of small evaporated milk as my measuring cup. So instead of 1cp of flr u used 4 ur demonstratn, I used 2cps of flr for mine. I do hope u understand me now.
Ahh! I get it now. Good way to substitute!