Chin chin

Chin chin
	A bowl of chin chin
Place of origin	Nigeria

Chin chin is a fried snack from Nigeria . It is known as atchomon in Togo and Benin, achomo in Ghana, and croquette or chin chin in Cameroon.

It is similar to the Scandinavian snack klenat, a crunchy, donut-like baked or fried dough of wheat flour. Chin chin may contain cowpeas.^[1] Many people bake it with ground nutmeg for added flavor.

The dough is usually kneaded and cut into small one-inch (or so) squares, about a quarter of an inch thick, before frying.^[2]

Ingredients

Chin chin is made of dough containing flour, sugar, butter, and milk. Optional ingredients include eggs, sugar and baking powder according to individual preference. The dough is cut into various shapes and sizes, then typically deep-fried in vegetable oil.

Gallery

References

^ Akubor, Peter I. (2004). "Protein contents, physical and sensory properties of Nigerian snack foods (cake, chin-chin and puff-puff) prepared from cowpea - wheat flour blends". International Journal of Food Science & Technology. 39 (4): 419–424. doi:10.1111/j.1365-2621.2004.00771.x.
^ Mepba, H. D.; S.C. Achinewhu; S.N. Aso; C.K. Wachukwu (2007). "Microbiological Quality Of Selected Street Foods In Port Harcourt, Nigeria". Journal of Food Safety. 27 (2): 208–18. doi:10.1111/j.1745-4565.2007.00073.x.

This African cuisine–related article is a stub. You can help Wikipedia by expanding it.

[1] Akubor, Peter I. (2004). "Protein contents, physical and sensory properties of Nigerian snack foods (cake, chin-chin and puff-puff) prepared from cowpea - wheat flour blends". International Journal of Food Science & Technology. 39 (4): 419–424. doi:10.1111/j.1365-2621.2004.00771.x.

[2] Mepba, H. D.; S.C. Achinewhu; S.N. Aso; C.K. Wachukwu (2007). "Microbiological Quality Of Selected Street Foods In Port Harcourt, Nigeria". Journal of Food Safety. 27 (2): 208–18. doi:10.1111/j.1745-4565.2007.00073.x.

[1]

[2]