These African croquettes are also known as “Atchomon” or “Achonmon” in Togo and Benin; “Chin Chin” in Nigeria, Ghana or “cakes” in other African countries. They are very easy to make and very appreciated during an aperitif with friends! Chin Chin is similar to the Scandinavian klenat snack, a crispy dough of cooked or fried donuts made from wheat flour and other traditional bakery items.
- 3 cups 450g all purpose Flour
- 2/3 cup 150g of butter (or margarine)
- ¾ cup 150g of granulated sugar
- ½ cup of milk
- 2 eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon nutmeg
- 1/2 teaspoon baking powder
- ¼ teaspoon Salt
- vegetable oil
- Measure and mix dry ingredients in a bowl and set aside.
- Measure and mix the wet ingredients together except the butter.
- Add the butter to the dry ingredients and mix with your fingers until everything is combined.
- Pour in other moist ingredients and mix until dough is obtained. It should form a perfect dough, but if it feels a bit stiff, add a tablespoon of water or milk. If you feel too sticky, add a tablespoon or 2 more flour. Do not overwork the dough.
- Let stand on the counter for about 5 minutes. Unpack the dough and lay the dough about a quarter of an inch thick because the dough will increase when you fry them.
- Using a knife or pizza cutter or even a dough divider, cut the dough horizontally and vertically, forming small squares.
- Put the small squares in a bowl and sprinkle some flour on them and shake to prevent them from sticking.
- Heat the oil. Fry until the light is golden brown. Remove with a spoon to drain and spread on a tray lined with paper towel to cool. Chin Chin will be soft to warm but will harden as it cools.