Cameroon Chin Chin

The Christmas season is always that time of year when I take a trip down memory lane to my childhood days in Limbe, Cameroon- a city with a rich culinary culture that is rooted in the German and British colonial era. During the Christmas season, every home expresses this culinary culture by adding pastry recipes on the holiday menu. Chin Chin is always among the top three pastry recipes. The process of making Chin Chin can be an arduous task so it's alway fun when it's a communal effort. Beginning with the very first step of purchasing the ingredients from the market to the mixing of the Chin Chin dough, rolling and cutting the dough into a variety of shapes, to frying the chin-chin, there is fun in every step of the process.The best part is munching on the Chin Chin on Christmas day with our families, friends and neighbors while celebrating the joy of the season. Chin Chin has a crunchy texture that is combined with a sweet, creamy and buttering taste. It is this delectable combination that gives this treat its unique identity and makes it one of the best snacks in Cameroon and other West African countries. Cook along with me as I take you on a culinary journey to my childhood days to share with you how I make the Chin Chin that will add the Oh! Oh! OOOOHHHHHHH to your Christmas as you gather to celebrate this holiday season with family and loved ones.

Dish- Chin Chin

Country - West African Countries

Ingredients for Chin Chin

a. 7 Cups all-Purpose Flour

b. 1 Cup Sugar

c. 1/2 Teaspoon Baking Powder

d. 1 Teaspoon Nutmeg

e. 5 Tablespoons Salted Butter or Margarine

f. 2 Large Eggs

g. 1 Tablespoon Vanilla Extract 

h. 1 Can or 5.4 oz Evaporated Milk 

i. 500mls of Cooking Oil for Frying 

How to Make Chin-Chin Dough

Note. For this recipe, I will be using a food processor. If you do not have this cooking tool, a mixing bowl can also be used to mix the dough. 

1. Pour the dry ingredients (flour, baking powder, sugar, and nutmeg)  into the food processor. Set the process on low speed and mix the dry ingredients for 30 seconds then turn it off. 

2. Add the butter to the dry ingredients and mix on medium speed until the butter is fully  incorporated with the dry ingredients.

3. In a clean bowl, add the eggs, vanilla extract, and milk then mix well. 

4. Pour the liquid ingredients into the food processor and mix on medium speed until a dough forms. 

5. Remove the dough from the food processor and cut it into four pieces. Wrap each piece with a plastic wrap and place it into the refrigerator for 30 minutes. 

Rolling and Cutting the Chin Chin Dough 

6. Place the dough on a clean flat surface dusted with flour and roll it out to 1cm thick 

7. Cut the dough vertically 1inch apart and cut each piece to your desired chin-chin shapes. 

8. Place chin-chin pieces on a flour dusted tray and set aside for deep frying. 

9. Pour 500ml of cooking oil into a clean pot. Place the pot on the stove and set the burner on medium heat for the oil to become hot.

Note: Be vigilant while the oil heats up to prevent the occurrence of oil combustion. 

10. Add the cut chin-chin into the pot of oil and fry on medium heat for 5 minutes or until it’s golden brown. Remove the chin-chin and place onto a bowl that is lined with a paper towel for excess oil to drain then set aside to cool.

11. Once the chin-chin is cool, serve with a favorite drink and store the excess in an airtight container.