Nigerian Nuggets (Chin Chin)

[Olga Drozd]

Nigerian Nuggets (Chin Chin):

Nearly every Nigerian household makes these spicy, crunchy, crispy nuggets of fried dough treats. These are eaten as a snack at any time, served as a nibble with drinks at parties or at weddings, and given as gifts.  You can double, triple, or quadruple this recipe if you wish.

DOUGH:

2 1/3 cups unbleached all purpose flour, plus more for rolling
1/2 cup granulated sugar
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
8 Tablespoons cold salted butter, cut into Tablespoons-sized pieces
1/2 cup water, plus more if needed

Vegetable oil for deep-frying

To make the dough, put the flour, sugar, nutmeg, cinnamon, and baking powder into a large wide bowl and mix well with your fingers. Add the butter pieces and work them into the flour with your fingers, pinching them at first to break them into smaller pieces, then rubbing the butter and flour between your palms until you have a fine sandy texture.  Don't rush this step--it will take several minutes.  Gradually add the water, mixing it in with your fingers to make a soft, non-sticky dough.  If necessary, add more water by the droplet.

To shape the chin chin, divide the dough into 3 pieces.  One at a time, roll each piece out on a lightly floured surface to a thickness of about 3/16 inch; don't roll the dough too thin.  Cut the dough into 3/4-inch wide strips, then cut the strips crosswise into 1/2-inch pieces.  Since the dough is fairly soft the pieces will round up slightly as you cut them, forming nuggets; that is as it should be.  Set the chin chin aside on a lightly floured baking sheet, spreading the pieces out to keep them from sticking to each other.  If some of them do stick, don't be concerned--when they're dropped into the hot fat and stirred, they will separate.  Roll out and cut the remaining chin chin.

To cook the chin chin, pour about 1 1/2 inches of oil into a large heavy pot and clamp a deep-fry thermometer to the side, or use a digital probe thermometer.  Heat the oil to 360º F. to 370º F. over medium heat.  Line a large baking sheet with several thicknesses of paper towels.

When the oil reaches 360º or 370º F., using a slotted spoon, carefully add 2 or 3 handfuls of chin chin to the hot oil without crowding.  Cook, stirring almost constantly, until the chin chin are a uniform deep brown color with no light spots.  This should take about 5 minutes, so regulate the heat as necessary.  Remove the chin chin from the fat with the slotted spoon, and set the chin chin on the paper towels to drain.  Continue cooking the remaining chin chin; make sure to return the oil to the proper temperature between batches.  Let cool completely. Storing: Store the chin chin is resealable plastic bags at room temperature for 1 to 2 weeks. Makes about 4 cups of small nuggets.

Variations: You may cut the dough into large chin chin, about 1 1/2 inches on a side.  In that case make a slit in each one to ensure that they cook through and become crisp throughout.