Shayi Chin Chin

Shayi Chin Chin brings the comfort of tea-time snacking into a crisp, lightly sweet West African bite. This version leans on a bold infusion of black tea to perfume a classic dough built from all-purpose flour, gently sweetened with granulated sugar, enriched by unsalted butter, and bound with either eggs and a touch of whole milk. A whisper of ground nutmeg, a pinch of fine salt, and aromatic vanilla extract round the dough, while golden frying in vegetable oil locks in a signature crunch. Dusting with a veil of powdered sugar is optional but delightful.

Ingredients

• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 6 tbsp unsalted butter, softened
• 1 large eggs
• 1/3 cup whole milk
• 1 1/2 tsp baking powder
• 1/2 tsp ground nutmeg
• 1/2 tsp fine salt
• 1 tsp vanilla extract
• 2 tbsp strong brewed black tea (cooled)
• 2 tsp granulated sugar (to sweeten the black tea, optional)
• 1/4 cup hot water (for brewing the black tea)
• vegetable oil for frying
• powdered sugar for dusting (optional)

Background

Chin chin is a beloved West African fried pastry, cherished for its shatter-crisp texture and balanced sweetness. This tea-kissed Shayi version uses black tea—shayi meaning tea in Hausa—to add warmth and subtle tannic depth that pairs beautifully with the buttery crumb from unsalted butter, mellow sweetness from granulated sugar, and the gentle spice of ground nutmeg. The dough’s structure relies on all-purpose flour and lift from baking powder, while richness comes from eggs and whole milk. A splash of vanilla extract ties the flavors together and a finishing dusting of powdered sugar can enhance the tea aroma.

Preparation

1. Brew the tea concentrate: Steep black tea in hot water until very aromatic. Sweeten with a pinch of granulated sugar if desired, then let it cool fully before adding to the dough.
2. Combine dry ingredients: In a bowl, whisk all-purpose flour, baking powder, ground nutmeg, and fine salt.
3. Cream the fat and sweetener: In another bowl, beat unsalted butter with granulated sugar until light.
4. Add liquids: Beat in eggs, then mix in vanilla extract, cooled black tea, and whole milk until smooth.
5. Make the dough: Fold the dry mixture into the wet mixture to form a soft, slightly firm dough. If needed, dust with a touch more all-purpose flour for easier handling.
6. Rest: Cover and let the dough relax for 10 minutes to make rolling easier.

Shaping and Frying

1. Roll: On a lightly floured surface with a sprinkle of all-purpose flour, roll the dough to your preferred thickness.
2. Cut: Slice into small squares or strips for even frying.
3. Heat fat: Warm vegetable oil in a deep pan to a steady medium-high heat.
4. Fry: Cook in batches, stirring gently so pieces don’t stick, until golden, typically about 5 minutes per batch depending on thickness.
5. Drain and cool: Transfer to a rack or paper-lined tray to shed excess vegetable oil and cool for at least 10 minutes.
6. Optional finish: While slightly warm, sift a light coating of powdered sugar over the batch.

Tips

• Flavor focus: Stronger black tea yields a more pronounced tea aroma; balance sweetness by adjusting granulated sugar.
• Texture: A measured amount of baking powder helps keep the crumb tender without puffing excessively.
• Fat choice: Neutral vegetable oil prevents competing aromas and ensures crisp results.
• Enrichment: For extra richness, add a splash of chilled whole milk if the dough feels dry; add a dusting of all-purpose flour if it feels sticky.

How to Enjoy

Serve Shayi Chin Chin with a hot cup of black tea or a small glass of chilled whole milk. The subtle spice from ground nutmeg and the aroma of vanilla extract shine against the crisp bite, especially if finished with a dusting of powdered sugar. For a sweet-savory moment, pair with lightly salted snacks to echo the pinch of fine salt in the dough. If serving later, refresh briefly in a low oven for 5 minutes to revive crunch without over-browning.

Storage

Cool completely, then store in an airtight container away from humidity. If your environment is very warm, place a small sachet of dry rice nearby to absorb extra moisture, helping maintain the crispness created by frying in vegetable oil. If dusted with powdered sugar, shake gently before serving to redistribute. The tea-forward notes from black tea remain vibrant for a few days; for longer storage, freeze and re-crisp for 5 minutes in a low oven.