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  On our menu is something Christmassy. Chin chin is a popular Nigerian snack, one that is widely used as kola in most Nigerian homes during the Christmas season. Today’s chin chin, however, is not the regular milky chin chin.
Read more about Food Recipe
This chin chin has a new magic ingredient, milo. Milo is a chocolate flavoured malt drink. As expected, it infuses its chocolatey taste in our chin chin, a fact that gives it a whole new chocolatey, delicious vibe. So, if you’re looking for a perfect snack for a detty December, try this Milo chin chin. You will love it.


3 & 1/2 Cups of All-Purpose Flour 1/4 Cup of Sugar 1 Cup of Milo 1 Large Egg 7 Tablespoons of milk 4 & 1/2 Tablespoons of Margarine 1/4 Teaspoon of Baking Powder 1/2 Teaspoon of Salt 2 Teaspoons of Nutmeg 1/2 Cup of Water Vegetable Oil
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How To Prepare

Sift flour and baking powder into a sizeable bowl. Add sugar, milo, powdered milk, nutmeg and salt into the bowl. Mix the dry ingredients. Add the margarine to the bowl and rub it into the flour mix, till it blends with the other contents of the bowl. Break the egg. Make a hole at the centre of the flour mix. Add the egg and the water to the hole, then mix till all the ingredients are well combined and a dough is formed. Knead the dough with your hand until you have a smooth, elastic ball of dough, one that is no longer sticky. Please note that kneading requires arm power. So, be prepared for that little exercise. Let me equally mention at this point that if you can’t get a dough to form, you can add more water in bits while kneading, till the desired result is achieved. When you are done kneading, cover the bowl for at least fifteen minutes. This will make the dough softer. When the time has elapsed, knead the dough well. Afterwards, cut and roll out small balls of dough, and cut them into any shape of your choice with a knife or pizza cutter. Chin chin is deep-fried; ensure that you pour a generous quantity of vegetable oil into a clean frying pan. Set it on medium heat. When the oil heats up, do a heat test with a small piece of dough. If the dough sinks to the bottom of the oil and stays there, the oil is not hot enough. If the dough rises too quickly, know that the oil is too hot and you need to turn down the heat. But if it gradually floats to the surface of the oil, then the oil is ready to use. Put the first batch of dough into the oil and fry till golden brown. Scoop the chin chin into a paper-lined sieve. Fry the remaining diced milo chin chin in batches. When you’re done frying, allow the chin chin to cool, then serve and enjoy. I hope you find this chin chin as crunchy, yummy and addictive as I did. Featured Image Source: JiJi Blog
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This article was first published on 24th December 2021


Udevi, Obiamaka Angela holds a Master of Arts degree in History & International Studies. She's a freelance writer with a passion for food and healthy living. She can be contacted through her email address,

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