Chinchin Camerounaise (Cameroonian Chinchin) is a traditional Cameroonian recipe for a classic snack of a flour, milk, egg, sugar and butter dough that's rolled, cut into shapes and deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Cameroonian Chinchin (Chinchin Camerounaise).
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Though most commonly associated with Nigeria, chinchin is also prepared in Nigeria and Ghana. This is the version from Cameroon.
Chinchin Camerounaise (Cameroonian Chinchin): A Cameroonian recipe for a snack of a flour, milk, egg, sugar and butter dough that's rolled, cut into shapes and deep fried to cook.
Ingredients:
500g plain flour
50ml milk
2 eggs
100g sugar
60g butter or margarine
1 tbsp vanilla sugar
pinch of freshly-grated nutmeg
pinch of salt
groundnut oil or vegetable oil, for frying
Method:
Mix together the flour, sugar, vanilla sugar, nutmeg and salt in a large mixing bowl.
Dice the butter, add to the flour mix and rub in with your fingertips until thoroughly combined. Add the eggs and continue to work the mixture then add just enough of the milk to bring the ingredients together as a dough.
Turn out onto a floured work surface and roll out to about 6mm thick. Use a sharp knife to cut the dough into small squares. Take these squares and fashion into the shapes you want (or leave plain).
Heat oil in a deep pan or deep fryer to 180°C. Add the first batch of chinchin and deep fry, stirring, until golden brown. Remove with a slotted spoon and drain on kitchen paper as you cook the next batch.
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