Name: Merveilles, chin-chin
Eaten in: West Africa
Foodie: Linda
“Fried dough” is the food equivalent of a local liquor, every region of the world has its own recipe. In West Africa, people eat merveilles or chin-chin as a snack. The small squares of deliciousness can be doughy or crunchy, but they are always addictive. The recipe below is for a slightly softer version, to be eaten plain. We published a gluten-free version last week, this one is for people who do not have dietary restrictions
Merveilles, chin-chin
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| Serves | 2-3 |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Total time | 35 minutes |
| Meal type | Snack |
Ingredients
- 1 cup flour
- 1 tablespoon butter
- 2 tablespoons milk ((evaporated or regular) or water)
- 1 tablespoon baking powder
- ¼ cup sugar
- 1 egg
- lemon zest
- nutmeg
- a pinch of salt
Directions
| 1. | In a bowl, add the melted butter to the sugar. Pour in the milk. Mix |
| 2. | Add the egg and mix it in |
| 3. | Incorporate the flour/baking powder mix |
| 4. | Sprinkle lemon zest, nutmeg and salt |
| 5. | Form a dough. It needs to detach itself from your fingers, if it doesn’t add more flour |
| 6. | Let the dough rest for 30 to 45mn (optional) |
| 7. | Sprinkle some flour on a cutting board |
| 8. | Form 4 small balls with the dough |
| 9. | Roll each ball between your hands until you form a long cylinder. (It doesn’t matter if the cylinder “breaks,” this is very relaxing, therapeutic even 🙂 ) |
| 10. | Cut each cylinder of dough in small squares. The smaller the squares, the crunchier the “merveilles.” I like mine to be ⅓ inch, a little less than one centimeter. |
| 11. | Heat up some oil in a medium pan (enough oil so that the squares of dough are fully immersed) |
| 12. | The oil is hot enough when it sizzles once you start adding in the dough (you can try with one square to test it) |
| 13. | The squares of dough have a tendency to “stick” together, so make sure that you separate them once they are frying. As needed, fry them in several batches. |
| 14. | The merveilles are ready when they take on a uniform golden brown color |
| 15. | Take them out of the oil and put them on some paper towel to absorb the excess oil. |
| 16. | Enjoy warm or cold. Merveilles can be kept for several days in a hermetically sealed container |
| 17. | Serve as a snack or appetizer or enjoy with some yogurt. |
