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Peppered Chin Chin Soft and Crunchy

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Wondered how this peppered chin chin tasted ?

Well, it was super yummy!

When you try it out, you will have no option than to start making peppered chin chin.

I don’t share what I’ve not tried.

I often make chin chin and store in an airtight container.

Chin Chin is one the major snacks that’s never found wanting in my house .

My kids so much enjoy it and also used to entertain my visitors.

Chin chin is one of my favorite snacks.

My chin chin was not just peppered, twas crunchy and soft and tasty.

Everyone prefer crunchy and soft type of chin chin compared to the hard ones.

How to make Nigerian meat pie

While growing up, I thought chin chin was always hard, because all the chin chin I enjoyed was hard.

I continued with hard chin chin because I loved it and had no option.

One day I went to one super market and saw a well packaged chin chin with a different shapes and a sizes, unlike the normal squared shaped chin chin we were used to .

The sizes were really bold and looked soft and truly it was .

So, I bought some then, twas that day I knew that it was very possible for a chin chin to be really soft. Lol!

Chin chin is a deep fried snack, usually crunchy.

It is a popular crispy Nigerian snack enjoyed by many when cooled.

It’s also an appetizer that’s served during events and can be cut into different shapes and sizes.

It’s similar to other Nigerian snacks such as Nigerian buns and the likes because they share primary ingredients such as flour, sugar,salt, egg etc.

Follow me as I unleash the ingredients for making soft crunchy peppered chin chin, so yummy, lol!

To make crunchy soft peppered chin chin

I Used:

  • 2 cups All purpose flour
  • 1 tablespoonful sugar
  • 2 pinches salt
  • 1 tablespoonful powdered milk
  • 3 African nutmeg or ehuru seeds
  • 2 tablespoons margarine
  • 5 medium sized red bonnet pepper
  • 2 small sized eggs
  • vegetable oil enough for deep frying


Frying Procedure

1. Sift the flour into an empty bowl

2. Add the sugar

3. Add the salt

4. Add the powdered milk

5. Grind the ehuru seeds, add and mix all the dry ingredients together

6. Add the margarine mix very well till it looks like bread crumbs

7. Pound or grind and add the red bonnet pepper, mix very well

8. Break the egg in a separate bowl, whisk the until foamy, pour into the flour content and knead the dough. Knead until smooth and non-sticky, then cut into your desired shapes and sizes.

9. In an empty dry pot, put the vegetable oil, place the pot on medium heat, dip a wooden spoon, if it form bubbles, the chin chin is ready to be fried.

Stir the chin chin during frying

Fry until golden brown.

peppered chin chin

That’s the yum yum peppered soft and crunchy chin chin

Allow to cool and store in an airtight container.






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14 thoughts on “Peppered Chin Chin Soft and Crunchy

  • Gift Collins

    I know-how to make chin chin But I have never added that spice ehuru to mine before…

    Will try and see the difference.

    Love your flatlay

    • Adasrecipes

      Thanks gift.You will love the taste of African nutmeg(ehuru)in chin chin.It gives a yum yum flavor.

  • Happiness pius

    Thank you anty Ada, but my egg roll is always very strong why?

    • Adasrecipes

      You are welcome Happiness. I’m glad it helped.Sorry about that.Could be that you didn’t add the right measurements of baking powder or butter to the quantity you made. All the same try out my recipe.Hopefully you will get it right.

  • Good day.
    What is another name for red bonnet pepper. Or can I use cameroun black pepper instead? Thanks

  • Hilda Ejike

    Thanks for the recipe and procedures

  • Ngozika

    Hello Ada, you did not include water in the list of recipe for chin chin. Please explain.
    Thanking you for your well detailed recipe and procedure.

    • Yes.I didn’t add water.The egg served as the liquid. Thank you for stopping by.

  • Chinyere

    Thanks for this recipe ma. Please Can I add liquid milk in place of powdered milk, what’s d quantity pls

  • Adejoke

    I love your recipe and I will try it out but can I use Cameroon pepper and hope it won’t darken my chinchin


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