I know its just November and talking about Christmas can be a bit off this moment. But its better to practice and be the master of your cooking game and leave your guest in awe.
I have come up with the perfect, yet simple chinchin to make this Christmas.
Chinchin: A Delicious Snack with Global Appeal. Chinchin, a beloved snack with origins in West Africa, has gained popularity worldwide for its irresistible taste and versatility. This delectable treat is enjoyed by people of all ages and backgrounds, and it’s not hard to understand why.
*Ingredients*
Chinchin is known for its simple yet flavorful ingredients. The basic recipe typically includes:
1. *Flour*: Wheat flour is the primary ingredient in chinchin, providing the structure and texture of the snack.
2. *Sugar*: To sweeten the chinchin, granulated sugar is added, creating a balanced flavor profile.
3. *Milk*: Milk powder or condensed milk can be used to add a creamy and slightly dairy taste.
4. *Butter* /margarine : this is a key ingredient, contributing to the snack’s rich and buttery flavor.
5. *Eggs*: Eggs help bind the ingredients together and provide moisture to the dough.
6. *Nutmeg: it gives chinchin a unique, warm, and slightly spicy flavor.
7. *Baking powder*: Baking powder is used as a leavening agent to make the snack light and crispy.
8. *Salt*: A pinch of salt balances the sweetness and enhances the overall taste.
Additionally, chinchin can be customized with various flavorings like cinnamon, vanilla, citrus zest, cocount flour, or even a hint of chili powder for those who prefer a bit of heat.
*Preparation*
The process of making chinchin is relatively straightforward, but it requires precision and attention to detail. Here’s a basic overview of how it’s prepared:
1. *Mixing*: The dry ingredients, including flour, sugar, baking powder, and nutmeg, are combined in a bowl. In a separate bowl, the wet ingredients, such as eggs, butter, and milk, are mixed.
2. *Dough Formation*: The wet ingredients are slowly incorporated into the dry mixture until a firm, smooth dough forms.
3. *Cutting*: The dough is rolled out and cut into small, bite-sized pieces. The classic chinchin shape is small squares or rectangles, but creative variations exist.
4. *Frying*: The cut pieces of dough are deep-fried until they turn golden brown, becoming crispy and crunchy. The frying process is a critical step in achieving the desired texture and flavor.
5. *Cooling and Storage*: Once fried, the chinchin pieces are allowed to cool and then stored in airtight containers to maintain their freshness.
If you want to take your chinchin game to another level then try this Coconut Chinchin
Ingredients
🔹5 cups Flour
🔹½ cup Sugar
🔹2 tbsp Butter/Margarine
🔹½ tbsp Baking powder
🔹1 tsp Cinnamon
🔹1 tsp Orange zest
🔹½ tsp Salt
🔹½ cup Shredded Coconut
🔹2 tbsp Butter or margarine
🔹2 Eggs
🔹½ cup Milk
🔹½ warm water
Instructions
🔹 In a large bowl mix flour, Sugar, baking powder, salt, cinnamon, orange zest, and coconut together. Mix properly
🔹With a whisk spread out the flour mix and add in butter or margarine
🔹 Mix with your hands until a crumble like texture is formed
🔹Make a well in middle of the flour mix, Add in beaten eggs, liquid milk, mix partially. Add in warm water in bits and mix at each addition. Until a dough is formed.
Remove the dough from the bowl and transfer to a floured surface, knead well for 8-10 minutes
until dough is soft but not sticky and forms into a ball.
🔹Transfer the kneaded dough to a bowl andcover. Leave to rest for 5 minutes.
🔹 Take out the dough from the bowl and divide into four equal parts.
🔹Working with one at a time ( place the remaining dough back in the bowl and covered. This will prevent the dough from drying out) Roll out the dough in a floured surface to form a 5-inch circle about 1/4 inch thick. Using a sharp knife or pizza wheel, cut dough into 1/2-inch-wide diamonds.
Transfer dough pieces to a lightly floured tray dusted with flour, and gently toss to prevent sticking. Repeat same process with the remaining dough.
🔹 In a large frying pan or dutch oven pot, heat up oil to about 350°F. Working with one batch of dough piece at a time, transfer the dough to the hot oil and fry on both sides for 3 minutes or until golden brown. Transfer fried chinchin to a prepared strainer lined with paper towel.
🔹 Repeat same process for the remaining dough pieces.
🔹For storage: spread out fried chinchin in a large tray and leave to cool for an hour or two. Transfer to an air tight container. This can last up to a month without loosing it freshness.
Notes:
* Be sure to check the expiry date of the baking powder.
* Always ensure you add water in bits. where you add the water in bits the flour absorbs it slowly and you get better gluten formation.
Equipment used:
Bowl, Rolling pin, Knife/ pizza cutter, frying pan, Grater (for orange zest)
