SIMPLE/FAST HOW TO MAKE NIGERIAN CHIN CHIN

· 8 cups (1kg) plain flour (all-purpose flour)

· 1/2 cup of tin Peak Milk

· 250g margarine

· ½ cup granulated sugar

· 1 teaspoons ground nutmeg

· Some water (only if necessary)

· Vegetable oil (for frying)

· Pinch of salt

Procedure

Sift the flour into your mixing bowl
Add all the dry ingredients (pinch of salt,nutmeg,sugar) and mix it together
Add the margarine bit by bit and mix it with your hands until you get a bread crumbs like
Add the milk bit by bit and mix between intervals until it forms a dough (you can add little water if the milk is not enough)
cover the dough and let it rest for about 15minutes
After 15minutes, you will notice that the dough is softer. Knead very well.Roll out small bits of dough and cut with a knife. (Do not use flour to dust Nigerian Chin Chin because this causes the oil to foam during frying. If you mixed the Chin Chin very well, there will be no need to for dusting while cutting the chin chin).
Pour a generous quantity of vegetable oil into a deep pot and set your stove to high heat.Chin Chin fries best on high heat.
As the oil heats up, test the hotness with one piece of raw chin chin. If the oil is hot enough, the piece of chin chin should come up to the surface almost immediately.
Once you confirm that the oil is hot enough, gently collect some diced raw chin chin with both hands and throw into the hot oil. Do not overcrowd them.
After that,keep stirring at intervals till the Chin Chin browns to your liking. Remember, the Chin Chin will go one shade darker when you take them off the oil.
Let it cool and enjoy.