Countries 
VEGAN NIGERIAN CHIN CHIN
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup vegan margarine or coconut oil softened
- 1/2 cup plant-based milk such as almond or soy milk
- Vegetable oil for frying
Instructions
- In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and ground nutmeg. Mix well.
- Add the softened vegan margarine or coconut oil to the dry ingredients. Using your fingers or a pastry cutter, rub the margarine or oil into the flour until the mixture resembles coarse crumbs.
- Gradually add the plant-based milk to the flour mixture, a little at a time, and mix until a firm dough forms.
- Transfer the dough to a clean, floured surface. Knead the dough for a few minutes until it becomes smooth and elastic.
- Roll out the dough to about 1/4 inch thickness using a rolling pin.
- Cut the rolled dough into desired shapes, such as squares or rectangles, using a knife or cookie cutter.
- Heat vegetable oil in a frying pan over medium heat. The oil should be about 2 inches deep.
- Gently place the cut-out chin chin into the hot oil, being careful not to overcrowd the pan. Fry the chin chin until they turn golden brown and crispy, about 3-4 minutes per side.
- Use a slotted spoon to transfer the fried chin chin to a plate lined with paper towels. This will help absorb any excess oil.
- Repeat the frying process with the remaining dough.
- Allow the fried chin chin to cool completely before serving or storing in an airtight container.
Notes
NUTRITIONAL FACTS:
Calories: 80 | Total Fat: 3g | Total Carbohydrates: 12g | Dietary Fiber: 1g | Protein: 2g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
