Vegan Chin Chin

I was born in East Africa and African cuisine is very close to my heart. Cassava, plantain, matoke, makai (corn) are just a few of the vegetables I love cooking with. The cuisine is a mix of spicy, savoury and sweet flavours.

Cooking African dishes brings back childhood memories so I was really excited to receive a copy of African Twist a collection of plant based recipes with an African twist written by Maggie Ogunbanwo and Huw Jones.

The book is divided into 4 sections, Starters and Soups, Mains, Desserts and Party Favourites. The selection of recipes are all vegan and the variety is super. I particularly liked the chilli flavoured with couscous and grilled vegetables, coconut rice with papaya and the plantain curry. I recreated all these recipes and they all turned out delicious. The desserts were very unusual such as the plantain loaf, banfora and chin chin a type of sweet doughnut.The aubergine dip and the ginger spritzer with pineapple was really refreshing.

The recipes are easy to follow and the illustrations are beautiful. The recipes are well laid out and the book is a nice compact size that is perfect for any kitchen shelf. You can purchase the book from Graffeg

I spent a lot of time looking through the book and I picked so many favorites, finally I decided to make the Chin Chin, it is a Nigerian street food and party snack which is made especially during Ramadan and Christmas. Chin chins are diamond shaped deep friend little doughnut type bites that are totally moreish.

I followed the Chin Chin recipe in the book, The chin chins turned out absolutely delectable.

Yield: 4

Author: Nayna Kanabar

Vegan Chin Chin

Chin Chin is a Nigerian street food and party snack.They are sweet deep fried bite size diamond shaped doughnuts.

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 125 g Plain Flour
• 65 g Caster Sugar
• 1/2 Tsp Nutmeg
• 25 g Vegan Margerine
• 30 ml Chickpea Water(Aquafaba)
• 30 ml Plant based Milk
• 500 ml Sunflower oil
• 1 Small Pinch baking Powder

Instructions

1. In a bowl sieve together the flour, baking powder and nutmeg.
2. Add the vegan margarine and rub it into the flour to form a bread crumb type of mixture.
3. Whisk the aquafaba in a separate bowl until it turns into soft foam.
4. Add the sugar to the flour mixture and stir it in, Next add the aquafaba foam and make a soft dough, add the plant based milk to bind the dough.
5. Place the dough on a floured surface, and roll the the dough out to 1cm thickness, using a knife cut the diamond shaped bites (not too big) The bites will double in size when fried.
6. Heat the oil to 180 degrees C, fry the Chin chins on a medium heat until golden brown, Drain on kitchen paper.
7. Serve warm.

Notes

Do not overcrowd pan, fry on medium heat otherwise Chin chins will be aw inside.

Nutrition Facts

Calories

1307.44

Fat (grams)

127.04 g

Sat. Fat (grams)

13.02 g

Carbs (grams)

42.14 g

Fiber (grams)

1.12 g

Net carbs

41.04

Sugar (grams)

16.75 g

Protein (grams)

3.72 g

Sodium (milligrams)

93.07 mg

Cholesterol (grams)

0.9 g

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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The book is so lovely I really enjoyed cooking from it, as always I love giving my readers the opportunity to try products I review. I have two copies of the African Twist Plant based recipes book to giveaway.

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