Minimie Chin Chin is a brand of crunchy, savory snack food made in Nigeria. It is made from wheat flour, sugar, margarine, vegetable oil, egg powder, milk powder, iodized salt, and cinnamon powder. The chin chin is shaped into small cubes and then deep-fried until golden brown. It is typically eaten as a snack or appetizer.
Minimie Chin Chin is produced by Dufil Prima Foods LTD, a Nigerian food processing company. The company was incorporated in 2001 as a private limited liability company at Choba, Port Harcourt, Rivers State. Dufil Prima Foods is also the producer of other popular Nigerian snacks, such as Minimie Noodles and Dufil Super Semolina.
Minimie Chin Chin is available in two flavors: Original and Hot and Spicy. The Original flavor is the most popular and has a sweet and savory taste. The Hot and Spicy flavor is made with a blend of spices that give it a slightly spicy kick.
Ingredients
- All-purpose flour
- Sugar
- Groundnut oil
- Eggs
- Baking powder
- Salt
- Water or milk
- Nutmeg (optional)
Equipment
- Large bowl
- Measuring cups and spoons
- Whisk
- Rolling pin
- Knife or pastry cutter
- Baking sheet
- Parchment paper
- Oven
How To Make Minimie Chin Chin
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and nutmeg (if using).
- In a separate bowl, beat the eggs and then add the milk. Mix well.
- Make a well in the center of the dry ingredients and pour in the egg and milk mixture.
- Mix everything together until a dough forms. Knead the dough for a few minutes until it’s smooth.
- Divide the dough into smaller portions for easier rolling. Roll out each portion of dough on a floured surface to about 1/4 inch thickness.
- Use a knife or a cookie cutter to cut the rolled-out dough into small squares or desired shapes.
- Heat vegetable oil in a deep pan or pot for frying. The oil should be about 350°F (175°C).
- Carefully place the cut dough pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
- Fry the Chin Chin pieces until they are golden brown and crispy, usually around 2-4 minutes. Stir occasionally to ensure even frying.
- Use a slotted spoon to remove the fried Chin Chin from the oil and place them on paper towels to drain excess oil.
- Allow the fried Chin Chin to cool completely before serving. They will become even crunchier as they cool.
- Once cooled, transfer the Chin Chin to an airtight container for storage.
Extra Tips
- For a more flavorful chin chin, add 1 teaspoon of vanilla extract or 1/2 teaspoon of nutmeg to the dough.
- If the dough is too dry, add a little more water or milk.
- If the dough is too sticky, add a little more flour.
- To prevent the chin chin from browning too quickly, reduce the oven temperature to 175 degrees Celsius (350 degrees Fahrenheit) after 10 minutes of baking.
- Let the chin chin cool completely before storing in an airtight container.
IMPORTANT: Keep in mind that working with hot oil can be dangerous, so exercise caution while frying.