A magazine for Africans and friends of Africa...Our Voices, Our Vision, Our Culture

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Nigerian Recipe: Chin Chin
By Keisha Saul

The people of Nigeria, like those in most West African countries, rely mainly on a filling porridge, made of cassava, millet, cornmeal or rice. Balls of porridge are dipped in a spicy sauce of vegetables, meat, or fish. Celebrations such as weddings call for special foods and a cow or several goats might be killed so that all the guests are well-fed. In Jos, Nigeria, on Christmas day, neighbors exchange large pots of chicken stew.

Chin Chin (Nigeria)

These pastries are sold at roadside stands and are made in huge quantities for celebrations. Many African women do not have ovens in which to bake, so deep-fat frying provides a good cooking method for items made of dough.

Mix until smooth: 1 cup margarine at room temp., 1 cup water and 2 eggs

Add: Ã'½ cup sugar, 4 Ã'½ cups flour, Ã'½ teaspoon baking powder, Ã'½ teaspoon nutmeg and 1 tablespoon grated orange rind (optional)

Knead until smooth, adding more flour if needed until the dough is no longer sticky. Roll dough to about Ã'¼-inch thickness and cut into small pieces, about Ã'½ x 1 inch. Use a pizza cutter for fast cutting.

In a heavy saucepan, heat 1 to 2 inches of oil to medium heat. Fry Chin Chin, stirring frequently to turn, until golden brown. Drain and cool on paper. Store in a covered container.

Recipe from Extending the Table: a world community cookbook by Joetta Handrich Schlabach, Herald Press, 1991, p. 260 and www.ecla.org

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