Nigerian Buns (Puff Puff) Recipe

Nigerian Buns is the harder and less oily sibling to the Nigerian Puff Puff.

Some of them are so hard that they are referred to as Rock Buns.

Ingredients for Nigerian Buns

The following Ingredients will make 7 buns balls.

• 150g (5.3 oz) plain flour (all purpose flour)

• ½ teaspoon baking powder

• 2 tablespoons evaporated milk or 1 tablespoon powdered milk

• 1 tablespoon granulated sugar

• ¼ teaspoon salt

• ¼ teaspoon nutmeg (for the authentic taste)

• Warm water (for mixing)

• Vegetable Oil (for frying)

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Nigerian Chin Chin Recipe

Chin Chin is a crunchy deep-fried snack that originated from Nigeria. It is an ideal light refreshment for you and your guests. The Nigerian Chin Chin can last for weeks if stored in an airtight container.

With no baking involved in this recipe, Chin Chin is one of the easiest Nigerian snacks to make.

To make some Nigerian Chin Chin, you will need the following ingredients.

Ingredients for Soft Chin Chin

• 1kg plain flour (all purpose flour)
• 150ml evaporated milk / 150g powdered milk
• 275g granulated sugar
• 250g margarine
• 2 medium nutmegs | 2 teaspoons ground nutmeg
• Tasteless and odourless vegetable oil (for frying)

If you want the Chin Chin really crunchy, use the following quantities of ingredients

• 1kg plain flour (all purpose flour)
• 75ml evaporated milk / 75g powdered milk
• 200g granulated sugar
• 125g margarine
• 2 medium nutmegs | 2 teaspoons ground nutmeg
• Vegetable Oil (tasteless and odourless)

Directions

Mix the milk and sugar in a bowl and leave to soak.

Note: If you are using powdered milk, mix the milk and sugar.

Then add 150 ml of water for soft chin chin (75 ml of water for crunchy chin chin), mix and leave to soak.

One way to get the sugar to dissolve fast is to grind it in a dry mill before mixing it with other ingredients.

In a separate bowl, mix the ground nutmeg and flour, then rub the margarine into the flour till it has mixed well with the flour, leaving no lumps.

Add the sugar/milk mixture to the margarine/flour mixture and mix by hand till a smooth dough is achieved.

Place the dough on a flat surface and start kneading gently with a dough roller.

When the dough is flat, cut into desired sizes.

Deep-fry in hot vegetable oil.

While frying, continuously stir the chin chin till you get a golden brown color.

Scoop the fried pieces onto a flat tray to dry and cool down quickly.

When the chin chin had cooled down completely, store in a dry, airtight container. Serve with a chilled drink.

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Nigerian Coconut Candy Recipe

There are many snacks/desserts referred to as coconut candy but the sweet chewy Coconut Candy discussed here is the one we make in Nigeria. Though some work goes to grating the fresh coconut meat into tiny pieces, the snack itself is very simple to make.

Ingredients

• 1 head fresh coconut with the juice

• 200g icing sugar (powdered sugar) Water

Before you make the Nigerian Coconut Candy

• Break the coconut, making sure to collect the coconut juice from it.

• Remove the meat from the shells and grate the meat into small pieces. I use the smaller openings on this grater for this task.

• Make sure to grate along the meat of the coconut rather than across it. This is so that you'll have long thin coconut pieces rather than a mass of grated coconut.

Directions

• Pour the coconut juice into the pot.
• Add the icing sugar (powdered sugar). Stir.
• Add the tiny coconut pieces and stir.
• Add water to the same level as the coconut pieces.
• Cover the pot and set to boil at high heat.
• Once the contents start boiling, stir continuously till all the water is just about evaporated.
• Reduce to low heat and continue stirring.
• At a time, you will notice that the contents have started sticking together. That is the sugar caramelising.
• Keep stirring till the coconut pieces start turning slightly brown.
• Turn off the heat and scoop the very hot coconut candy onto a flat plate and leave to cool down.

Notes:

The coconut candy should be sticky when cold. It should not be dry.

You can store it in the freezer for up to a month.

This is supposed to be a very sweet snack that is why all that sugar is used in the preparation but feel free to reduce the quantity of sugar.

The caramel from the sugar can be tough to wash off the pot when it has cooled down. The best way to wash this off very hot water as soon as you are done with making the snack.

Once cold, you can serve as dessert or eat it as a snack.

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