Chin chin is the epitome of Cameroonian snacks. It is one of those snacks that once you start eating, you cannot stop.
If you didn’t bring chin-chin to boarding school as one of your goodies, then you were considered the outsider. Way back in boarding school, my mom (as well as countless other moms) made chin-chin for us to take back to school. Our parents knew life could be hard in that jungle as a child left on your own among “wolves” (older students) who eat both their meal and that of junior students too. I remember older students asking us younger ones to bring our meat or sometimes half of our cornchy (corn and beans one-pot). We really were never satisfied so chin-chin always came to our rescue.
Mum was fond of making large quantities of chin-chin but then she sealed it in mini packages so that we could easily hide them among our school uniforms and stuff in case the “bigs” (older students) searched our trunks! Believe me chin-chin was my savior! With time I have learned and perfected the art of making the crunchiest, most tasty chin-chin on the planet: It is a game of correctly proportioning butter, flour, and milk.
So I was craving chin-chin the other day and decided to make some. Usually, I make chin-chin in small badges at a time, because my kiddies have gotten used to it to so much that any amount I make does not last more than a day! Also, because of their love for chocolate, hubby’s love for vanilla and my love for cinnamon and coconut, I have developed some very interesting chin-chin recipes that satisfy the cravings of every individual in my household! From hearty to sweet, to spicy, I’ve got them covered. For those of you watching your weight, you can use whole wheat flour and bake instead of frying. Recipe for healthy chin-chin will be posted soon. But here’s my simplest chin-chin recipe for you if you are a beginner. Store your chin chin in air tight containers like mason jars to preserve crunchiness! They can last for 3 months and more! Want to try a delicious chin-chin breakfast? Make chin chin yogurt parfait!
If you give this recipe a try, be sure to Instagram, Facebook or Twit me a photo because as always I love seeing your creations. Keep in mind, I’ve got more SUPA recipes on my YouTube channel. Don’t forget to hit the subscribe button if you haven’t done so already so you never miss a video recipe.
- 1000g plain flour
- 150g butter
- 1½ cups milk (standard measuring cup)
- 2 whole eggs
- 1 cup (coconut) sugar
- 1 tbsp. vanilla extract (or 3 sachets vanilla sugar)
- 1 tbsp. grated lemon rind
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. salt
- In a large bowl, mix flour and butter using your fingers until you can no longer feel butter lumps in your fingers. Now add baking powder and set aside.
- In another bowl, mix eggs, sugar, vanilla extract, salt, nutmeg, cinnamon, lemon rind and coconut sugar (use plain sugar if you cannot find coconut sugar in your area) thoroughly.
- Now add liquid mixture to the solid mixture and use either a food processor (this is less time and energy-consuming) or your fingers to mix well and cover for 30 minutes or an hour to set.
- Sprinkle some flour on a clean working table, roll the dough out till it is about an inch in thickness (I used my chin-chin maker to do this), then cut out desired shapes.
- Heat about oil in a pot and fry mixture in small batching, stirring constantly to evenly brown your chin-chin. Strain and allow to cool and store in air-tight container to Keep longer.
- TO MAKE CHIN-CHIN HEALTHIER
- Use whole wheat flour instead of plain refined flour.
- Bake instead of frying.
- Use low fat butter instead of full fat.