Chinchin
Chinchin is fried dough widely enjoyed in West Africa. You can have it as snack or even with tea/coffee. It is crunchy on the outside and soft on the inside. Can be made into various shapes though the most common shape is little squares or rectangles or strips.
Ingredients
- 420 g all purpose flour
- 70 g granulated white sugar
- 1 tsp baking powder
- ½ tsp nutmeg
- ¼ tsp salt
- 50 g unsalted butter, cold
- 1 egg, room temperature
- 150 ml milk, room temperature
- Oil for deep frying
Instructions
- In large bowl, sift the flour then add in sugar, baking powder, nutmeg and salt. Whisk together till well combined.
- Add butter to the dry ingredients and mix with your fingers until just combined.
- In a separate jug, whisk the egg then add in the milk.
- Add the wet ingredients to the dry and mix until you form a dough (CAREFUL NOT TO OVER KNEAD).
- Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Allow it to rest for about 15-30 minutes for the gluten to relax.
- After resting, you can now roll it out on a clean surface to about 2 cm thick then using a pizza cutter or a sharp knife, cut into small squares or rectangles or any other desired size and/or shape.
- In a large cooking pot/ sufuria, add in enough oil for deep frying the chinchins. Heat till when you insert a wooden spoon, bubbles form around it.
- Deep your chinchins to fry and avoid crowding the pot. Remember to lower the heat as they cook as well as keep turning them to allow then cook evenly till golden brown.
- Using a slotted spoon, remove from heat and place on a bowl lined with some paper towel.
- Repeat till all your chinchins are cooked.
- Serve warm or cold with tea, coffee, chocolate or as a snack. They will be soft when hot but hardens as they cool.
Video
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Notes
If you would want your chinchin more crunchy, reduce the butter or baking powder or skip the egg.