Chin Chin Recipe – Immaculate Bites

The sweet and savory snack we call chin chin delivers a delightful West African treat that’s crispy and utterly addictive. These small, fried dough pieces have a unique crunch and a hint of nutmeg, making them perfect for any occasion.

Whether enjoyed as a snack on their own, served at parties, or shared with friends and family during celebrations, this beloved treat brings joy. If any of your friends are from West Africa, it’s sure to make them a little nostalgic.

With basic pantry staples like flour, sugar, butter, and eggs, this easy-to-make recipe allows you to create a batch of these delicious bites right in your own kitchen. Perfect for munching on movie nights or a fun addition to dessert platters, chin chin is sure to become a favorite in your home!

What Is Chin Chin?

Throughout West Africa and Nigeria, it’s small, crispy pieces of fried dough, typically sweetened and flavored with nutmeg, and is prepared for special occasions. While I was growing up, it was customary in most homes in Cameroon to make this delicious snack during Christmas. Each home has its own variation. Some are soft to the point of falling apart, while others are so hard you feel like your teeth are going to break.

Some people shape them like small balls; others knead and cut them into small squares. The overall experience of slowly feasting on chin chin is indescribable. I never tire of trying all the different variations.

Even at this ripe old age, I still love it. The only issue is, “Once I pop, I cannot stop.” On one occasion, I had to hide it in the trunk of my car. It may have been a little extreme, but I wasn’t prepared to share!

How to Make Chin Chin

1. Mix the dry ingredients: flour, baking powder, salt, sugar, nutmeg, and lime zest. (Photo 1)
2. Add the butter to the flour mixture and mix until well incorporated. (Photo 2)
3. Whisk in the milk and egg, and keep mixing until it forms a sticky dough ball. (Photo 3)
4. Knead on a floured surface as needed until the dough is smooth, elastic, even in color, and no longer sticky. You can create many shapes and sizes. (Photo 4)

1. Divide the dough in half. On a floured board, roll each half out until it’s about ⅙ inch thick. A pasta machine works great if you have one. Then, cut the dough into any shape you desire. I folded some of them into cute shapes and left others square. (Photos 5-8)

1. Fry in around 3 inches of 375℉ (190℃) oil until golden. (Photos 9-11)
2. Remove them from the oil, drain, and serve. (Photo 12)

Recipe Tips and Notes

• The coconut version is just as addictive. Grind ¼ to ½ coconut flakes until fine and powdery, then add them to the dry ingredients, and then add a little more milk or water for a better texture. Coconut flour is thirsty, so you’ll need to go by feel.
• Curly chin chin in Cameroon is extra special for Christmas. Cut the dough into narrow strips instead of squares. It will curl when you fry it.
• If you like yours softer, add an extra tablespoon of butter. Just don’t go overboard, or your finished product will crumble.
• A pasta machine helps roll out the dough for shaping. Check out how to use it in my Ghana chin chin recipe.
• Keep an eye on your oil temperature as you fry to make sure it doesn’t get too hot and burn.
• Also, avoid overcrowding the frying pan, which lowers the oil temperature quickly, resulting in a greasy snack.

Make-Ahead and Storage Instructions

You can store this snack in an airtight container at room temperature for up to a month, so feel free to make it in advance.

What Goes With Chin Chin

You can serve it on its own or with dips (chocolate sauce and caramel sauce are particularly tasty). Or serve it with other savory snacks, like plantain chips.

You could also include these bites as part of a larger snack platter with other treats like puff-puff, meat pies, or sambusas for variety.

More Celebration-Worthy African Foods to Try

By Imma

Watch How to Make It

[adthrive-in-post-video-player video-id=”leWUmIP9″ upload-date=”Mon Aug 06 2018 20:14:42 GMT+0000 (Coordinated Universal Time)” name=”Chin Chin” description=”Chin Chin – West African Fried pastry enjoyed throughout the region especially in Nigeria- Crispy Crunchy and Addictive.”]

This blog post was originally published in November 2012 and has been updated with additional tips, new photos, and a video.

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Prep: 30 minutes mins

Cook: 30 minutes mins

Total: 1 hour hr

African

• Using a mixer (or by hand), mix the dry ingredients: flour, baking powder, salt, sugar, nutmeg, and lime zest.

• Mix the butter into the flour mixture until well incorporated.

• Add the milk and egg to the mixture. Keep mixing until you form a sticky dough ball.

• Dump the dough ball onto a floured surface and knead, incorporating more flour into the dough as needed, until the dough is smooth, elastic, and even in color and no longer sticky. You can create many shapes and sizes for chin chin.

• Divide the dough in half. On a floured board, roll each half out until it’s about ⅙ inch thick, just like linguine or fettuccine. A pasta machine works great if you have one. Then, cut the dough into any shape you desire.

• Heat a deep cast-iron skillet, saucepan, or (my all-time favorite) a Dutch oven over medium heat. Add around 3 inches of oil and heat it to 375℉ (190℃). Fry chin chin in the hot oil until golden.

• Remove them from the oil, drain, and serve. 

• For coconut chin chin, finely grind ¼-½ of coconut flakes. It should be powdery like flour, then add it to the dry ingredients. Coconut flour is quite thirsty, so add a little extra milk or water for a better texture.
• If you like softer chin chin, add 1-2 tablespoons more butter. But please be careful not to use too much, or the dough may become soft and crumbly.
• A pasta machine helps roll out and shape the dough.
• Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Serving: 100g| Calories: 470kcal (24%)| Carbohydrates: 82g (27%)| Protein: 10g (20%)| Fat: 11g (17%)| Saturated Fat: 4g (25%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 4g| Trans Fat: 0.2g| Cholesterol: 33mg (11%)| Sodium: 162mg (7%)| Potassium: 126mg (4%)| Fiber: 2g (8%)| Sugar: 19g (21%)| Vitamin A: 206IU (4%)| Vitamin C: 0.2mg| Calcium: 47mg (5%)| Iron: 4mg (22%)

Course: Snacks

Cuisine: African