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A delicious snack across generations, this sweet snack originally arrived from West Africa. It can add a new twist to modern dishes that are very different from traditional ones, with a crunchy texture and sweet flavour.

History of Chin Chin
Chin Chin originates from Nigeria and Cameroon, quickly becoming popular as a go-to snack option. It majorly consists of a dough made from flour, sugar, butter, and milk, fried into a perfect, beautiful, brownish-golden texture. This very simple yet tasty snack spread through time into other regions, where it diversified to local tastes and ingredients.

In India, it is known by the names Shakkar Para in the north and Kulkul in Goa. They have one version called Khabsey in Tibet and another called Pasta Fritta in Italy. In the Philippines, they call it Uraro; similarly, it’s Mandazi in Kenya and Olliebollen in Germany. All these variations show worldwide acceptance of this universal snack.

A New Twist

Chin Chin as a Topping This fun and unique topping can be enjoyed in both the traditional and twisted way, as its sweet crunchiness adds interest to foods that are both sweet and savoury, combining it with a burst of flavour.

Indian Food

Indian cooking, symbolized by its rich taste and mixed ingredients, characterizes Chin Chin by its superb texture and taste. You can add it to:

• Kheer: For an extra crunch, finish off this milky, creamy rice pudding with Chin Chin crumbs.
• Biryani: Add some Chin Chin crumbs to your biryani for that unexpected texture contrast with the fragrant rice and meat.
• Chaat: Break Chin Chin into pieces and add them to different chaat dishes like sev puri to help give that sweet, crunchy, nostalgic feeling of traditional street food.

In Chinese cuisine, Chin Chin will add a bit of flair to traditional dishes like:

• Congee: To add texture and contrast, sprinkle this savoury rice porridge with Chin Chin crumbs.
• Sweet and Sour Chicken: Finish this favourite dish with crushed Chin Chin to get that extra sweet crunchiness on the tangy sauce.
• Spring Rolls: Add pieces of chopped chin chin or sprinkle them on top to add a nice, crunchy twist.

Afghani Del

Afghani dishes are rich and aromatic, and their deep flavour will go very well with the crunchy texture of Chin Chin.

• Kabuli Pulao: This fragrant rice dish will receive a sweet and crunchy element when sprinkled over it with Chin Chin.
• Mantoo: Sprinkle Chin Chin crumbs on the top of these dumplings to give the dish another layer of texture.
• Sheer Khurma: Top this traditional dessert with chin chin for a wonderful crunchy feel.

Filipino Foods

The Filipino taste can be elaborated on and brought to another level with Chin Chin:

• Halo-Halo: Include Chin Chin in this famous dessert to introduce a new texture alongside the mix of fruits and jellies.
• Leche Flan: Cap this creamy caramel custard with crunchy chin chin crumbs.
• Arroz Caldo: Add a sweet crunch to the porridge by just sprinkling some Chin Chin right on top.

Nigerian Dishes

In its home country, Nigeria, Chin Chin can be added to certain dishes that have thus far remained unaffected by it.

• Moi Moi: Crumble some Chin Chin on top of it to add a little more crunch.
• Jollof Rice: Add smashed Chin Chin to this spicy rice dish to give it a distinct texture.
• Puff Puff: A delightful play of textures, these deep-fried dough balls are served with Chin Chin.

Classic Italian dishes get a twist with the Italian-style Chin Chin:

• Gelato: creamy gelato topped with Chin Chin crumbs for that added crunch to make sure you smile.
• Tiramisu: Add some Chin Chin chunks to this all-time favourite Italian dessert to surprise the taste buds with every bite.
• Top Bruschetta with Chin Chin crumbs for the contrast of sweet and savoury.

A Treat for All Occasions

What’s more, beyond being a topping, it is still a snack in its own category. Its portability is just perfect to be taken around—to be gobbled while making a routine trip to work, school, or on a day out picnic. Take a pack of Chin Chin with you so you can experience the joy of fast-snack satisfaction anywhere and at any time.
Different representations of Chin Chin worldwide have shown the aesthetically appealing status of this product.

Here is how cultural groups from around the globe are making it their favourite snack:

• Kulkul (India): Usually served during the festive seasons like Christmas, it is made from a dough similar to that used for tamarind in order to enhance flavour; grated coconut is added.
• Khabsey (Tibet): The pastry-style food is eaten during the celebration of the Tibetan New Year. It comes in a variety of shapes and sizes, with beautiful designs on them.
• Pasta Frittata (Italy): These fried dough pieces are enjoyed at carnivals and fairs, dusted with icing sugar many a time. Uraro (Philippines): This light, crispy, and melt-in-your-mouth snack is made from arrowroot flour and is often consumed during holidays and special occasions.
• Shakkar Para (India) – A diamond-shaped deep-fried snack lightly sweetened for Diwali.
• Mandazi (Kenya) – usually taken with tea, mildly spiced, and a little sweet, the taste will give comfort.
• Olliebollen (Germany): Eaten generally during New Year’s Eve, this is a small, deep-fried doughnut stuffed with raisins and covered in powdered sugar.

Chin Chin is not only just a snack, it’s a multipurpose ingredient able to bring food in almost any kind of cuisine to a superior level. Its rich background, with variations from all around the globe, makes it a popular snack with no limitations at all. Chin Chin promises a taste of home in every single bite, be it a single snack on its own or paired with other dishes. A few pieces of Chin Chin will add an exotic flavour to those everyday recipes you love and allow you to try new tastes with different texture combinations. Get the versatility of Chin Chin to challenge you on your next culinary endeavour.
You can use the Contact Us page to submit your own unique Chin Chin recipes to be featured on our page.