Chin-Chin 3 RecipeOrigin: Niger Period: Traditional |
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This is a snack of fried nutmeg-flavoured dough that's both delicious and easy to make. This dish is common to both Niger and Nigeria Ingredients:
500g self-raising flour 
Chin-Chin 3 Preparation:Method:Sift together the flour and salt into a bowl. Rub in the margarine until the mixture resembles fine breadcrumbs then add the eggs one at a time and beat well after each addition. Now add the sugar and nutmeg and mix to a stiff dough. Turn this onto a lightly-floured work surface and roll out thinly. Cut into strips and then cut the strips crossways to form small squares. Heat the oil in a wok or deep pan and when hot enough (when a test piece of dough sizzles as you insert it in the oil) fry the squares in small batches, turning them over once, until they are golden brown. Drain on kitchen paper and allow to cool completely before serving. They will store for several weeks in an air-tight container. |
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