How to Make Cameroonian Chinchin

Ingredients for Cameroonian chinchin

Cooking

Sieve the flour in a clean dry bowl.

Add the baking powder, and grate the nutmeg and other flavours into the flour. I added lemon peels by grating them into the flour as well.

Break the eggs in a separate bowl, add sugar and milk to it and beat well. I used liquid milk but I added some water to the mixture according to the amount of flour. So if you are using dry milk you may also need to add some water to help everything melt.

Pour the eggs, milk and sugar mixture into the flour and mix with your hands to form a smooth dough. 

When the dough is ready, apply some dry flour on a flat wooden board or surface. Cut a piece of the dough and use a rolling pin or clean smooth bottle to flatten the dough. You will have to put dry flour on both sides of the dough so that it doesn't stick. 

When the dough if flat enough, cut it with a knife into smaller pieces. You can cut it out into different shapes of your choice.

Heat enough oil in a deep frying pan or pot and fry. Stir from time to time to keep it from burning.

Ok back to our subject, it came out looking puffy as you can see in the picture. This was because we left the dough for a long time before frying. It's best to fry the chinchin immediately after you mix the dough. We had other things to cook that day and the chinchin had to wait before getting on the fire. That's why it came out this way.

It still tasted nice and delicious but the appearance was not normal.