Chin Chin RecipeOrigin: Nigeria Period: Traditional |
Ingredients
1.2kg flour 
Chin Chin Preparation:Method:Place all the ingredients together and mix. Tip the dough onto a floured surface and nead until smooth and elastic. Roll out to about 2cm thick then cut into squares 2cm by 2cm in size. Add oil to a large pan or wok do a depth of about 4cm. When the oil is hot place a handful of the dugh cubes in the oil. Allow the chin-chin to deep fry until golden brown. Remove with a slotted spoon and drain on kitchen paper then fry the next batch. Serve warm. |
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