African chin chin

Name: African chin chin
Ingredients: 400 g flour; 100 g sugar; 1 egg; 60 g butter; 8 g vanilla sugar; 1 teaspoon ground nutmeg; 100 ml milk; 10 g baking powder; 1 teaspoon baking soda; 1000 ml oil for frying

Dessert - African chin chin by Sonia J. - Recipia

The dough for African chin chin rests in the fridge for two hours before frying. Made with flour, sugar, egg, butter and milk, it turns into golden, crunchy bites; in Cameroon, they’re also known as Ross or Croquettes de Mboa. For the flour, I choose a fine one that mixes easily into the dough. Prep: 25 minutes. Cook: 20 minutes. Rest: 135 minutes. Total time: 180 minutes. Servings: 8. Approximately 340 kcal and 7 g protein per serving.

Ingredients

400 g flour
100 g sugar
1 egg
60 g butter
8 g vanilla sugar
1 teaspoon ground nutmeg
100 ml milk
10 g baking powder
1 teaspoon baking soda
1000 ml oil for frying

Preparation

1. In a bowl, mix the egg with the sugar. 2. Add the melted and cooled butter, vanilla sugar, nutmeg and milk. Mix well. 3. Set aside 10 g of the flour for dusting. Mix the remaining flour with the baking powder and baking soda, then gradually work it in until you have a smooth dough. 4. Wrap the dough in plastic wrap and leave it in the fridge for 2 hours. 5. Roll out the dough and cut it into long, thick strips, then into small squares. Dust them with the reserved flour. 6. Heat the oil in a deep saucepan to 170°C. Fry the bites in batches for 3-4 minutes per batch, stirring them until golden on all sides. 7. Transfer them to paper towels and leave to cool for 15 minutes. They can also be eaten warm.

Notes

You can replace the nutmeg with the same amount of cinnamon; the dough contains gluten, dairy and eggs. Once completely cooled, the bites keep for a few weeks in a sealed plastic container. They go well with a cup of black tea. Thick pieces fry more slowly than thin ones, so I keep them as even in size as possible. If the dough seems crumbly after chilling, leave it on the counter for ten minutes before rolling it out. Shake the flour off the squares well, since any flour left on them burns quickly in the oil. I prefer to cut strips to the same width so the squares are close in size.