A sensational Nigerian twist on a British classic! Chin Chin is a sweet Nigerian biscuit that you can find throughout Nigeria and in neighbouring countries like Ghana and Benin. This elite street food staple has a grab-and-go nature and is delicious with a cuppa to satisfy your sugar cravings. Combined with the sharp sweet taste of apple, this dessert is perfect with fresh vanilla custard or clotted cream.
2 kg/41⁄2 lb. plain Chin Chin biscuits/cookies, crushed
8 ripe green apples (Granny Smith is our preference), peeled and sliced
125 g/scant ¾ cup soft dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon honey
1 tablespoon cornflour/cornstarch
1 tablespoon ground nutmeg
100 g/1 stick unsalted butter, melted
Custard or clotted/heavy cream, to serve
46 x 33 cm/18 x 13 inch baking dish
Serves 4–6 Fly People
LET’S GET STARTED
Preheat the oven to 180°C/350°F/Gas 4.
Place the Chin Chin in batches in a food processor and pulse until it is broken down into a crumble texture. Repeat the process until all the Chin Chin have been crumbled.
Place the sliced apples, brown sugar, cinnamon, vanilla extract, lemon juice, honey, cornflour and nutmeg in a saucepan. Stir well, ensuring the apples are evenly coated with all the flavours. Cook over a medium heat for 10 minutes to allow the apples to slightly soften.
Transfer the apple mixture to the baking dish.
BUILD THE MAGIC
In large mixing bowl, place the crumbled Chin Chin and mix in the melted butter so that the biscuits are infused with the butter.
Evenly spread the Chin Chin mixture on top of the apples, until the apples are completely covered.
Bake for 20-30 minutes until golden and crisp on top. Leave to cool slightly before serving.
LET’S CHOP!
Best served hot and with custard or cream.
This recipe is from The Flygerians Cookbook by Jo and Jess Edun. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.