Chin Chin- A Crunchy Cameroonian Snack

Name: Crunchy Chin Chin Snack Recipe | Easy Cameroonian Snack
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 10
Ingredients: 5 cups flour; 1 cup sugar; 1 tsp salt; 1 tsp baking powder; 1 tsp cinnamon; 1 tsp cloves; 10 tbsp milk; 2 eggs (beaten); 5 tbsp melted butter; 6 cups oil

by Winnie Khamal Macbailey

10 cups

1 hr

To kick off day 1 of 12 days of Christmas, I'll be making a Cameroonian classic- Chin chin.

For some kids, this is the only time of the year their parents get them new dresses. They parade the neighbourhood from door to door, hoping to get a goodie bag of treats and drinks. Chin-Chin was one of the items in those goodie bags. There's no Christmas without this crunchy snack. This is a snack widely consumed in Cameroon. From food vendors, birthday parties, weddings, etc. It will also make for a great addition to a gift basket for foodies.

This year, I’ll be adding this crunchy snack to my Christmas gift basket. It is widely consumed in Cameroon and also very addictive. I grew up with this snack and till today, I still can’t get over it.

With basic ingredients; flour, milk, eggs, sugar, baking powder, butter and any flavouring of your choice, this recipe is so easy to-do and pretty straight forward.

Cutting the dough evenly results in a uniform texture .

Chin Chin- A Crunchy Cameroonian Snack

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Recipe details

Yield 10 cups
Time spent: Prep time: 40 Minutes Cook time: 20 Minutes Total time: 1 hr

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% Daily value

Instructions

To a mixing bowl, add all dry ingredients. Mix to incorporate.
Make a well in the middle of the bowl, add milk, beaten eggs and melted butter.
Using a spatula, bring the dough together. When it is too tough for you to handle, use your hands to knead until a dough is formed. Let it rest for 10minutes.
Cut dough into 4 equal parts. Using a rolling pin, flatten each to about ¼ inch thick. In order to make squares, cut vertical lines from one end to another, followed by horizontal lines. Watch video to see the step by step method.
Preheat oil in a deep pot on medium. It is important to use a deep pot, so that the foam on the surface of the chin chin does not overflow out of the pot.
Carry out the floating test by dropping one of the squares into the oil. If it floats immediately, then the oil is ready. Add the rest. Do not choke the oil with so much chin chin, else you risk having your delicious snack soaked in oil.
Once the oil starts foaming, don't take your eyes off . Use a plastic slotted spoon to check if the chin chin is golden in colour. This happens in just under 5minutes. At this point, take it out and let the oil drip on a paper towel.
Store in a jar with a tight lid.

Tips

Why does my Chin chin soak up so much oil?
The Oil wasn’t hot .
The Oil was overcrowded. Chin chin is supposed to be immersed in oil with enough space for them to float.

Comments

Coleen Ryan Chance on Jan 02, 2022

Cut into “four equal HALVES”?

9 Reply
- See 3 previous
- Nhb28670721 on Jan 02, 2022
  
  😁
  
  Like
- Mike on Jan 02, 2022
  
  Yeah the large piece of dough you started with cut in half and cut in half again. You have 4 equal half's.
  
  1
- Pixybrat on Jan 03, 2022
  
  Were the directions changed, because I see " four equal PARTS"?
  
  1
- Winnie Khamal Macbailey on Jan 03, 2022
  
  Yes Coleen, the dough was cut into two, then cut again. But I have changed the phrase to "four equal parts", just in case others share your concern. Thanks
  
  7
Cheryl on Jan 02, 2022

Will this recipe work with other types of flour such as almond?

1 Reply
- Winnie Khamal Macbailey on Jan 03, 2022
  
  Hi Cheryl. Unfortunately, I have never used any other type of flour for this recipe. I wonder if almond flour will work. But, if you use almond flour, I will suggest you add one more egg to bind the flour.
  
  1