Chin chin is a popular Nigerian snack. It's made with a combination of flour, sugar, butter or margarine, and milk, but there are some optional ingredients such as ground nutmeg, baking powder, and eggs which are added depending on personal preferences.
Once the stretchy and sticky dough has been formed, it's rolled and cut into desired shapes (usually small squares or strips) before being fried in hot vegetable oil until golden brown. These traditional snacks can be either crunchy or hard, depending on the preparation.
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Moin moin is a Nigerian dish consisting of ground beans or black-eyed peas, onions, oil, and freshly ground peppers such as chili, bell pepper, and Scotch bonnet. The dish is usually served as an accompaniment to jollof rice, fried plantains, and akamu.
It can also be consumed on its own as a snack. Moin moin is so popular that it is regularly served at celebrations and similar special occasions.
Kokoro is a crunchy Nigerian snack that is shaped into a stick. It is prepared by combining maize flour paste with sugar and cassava or yam flour. The concoction is rolled on a flat surface or between one's palms in order to get a long stick, which is then fried in palm oil or groundnut oil.
There are two basic versions of kokoro – one is plain, and the other one is spicy, with added chili peppers or chili powder. Ginger can also be used to add extra flavor to kokoro, but it is completely optional. These extremely crunchy snacks can be eaten on their own or with fruit juices and soft drinks on the side.
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Kuli-kuli is Benin's national dish, also popular in Nigeria and Ghana, providing nutrition, protein, and sustenance to the poor and often malnourished locals who have limited access to food. This simple meal consists of ground, smashed peanuts that are shaped into balls or biscuits which are deep-fried in their own oils.
Prior to frying, the paste is mixed with salt, pepper, and some spices, if available. To put it simply, it is deep-fried peanut butter. The finished product doesn't look appetizing, but it tastes quite good, with golden brown fritters drained and served either hot or cold and eaten as a snack.
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Funkaso or pinkaso is a traditional savory fritter originating from Nigeria. This Hausa peoples specialty is usually made with a combination of wheat flour, baking powder, oil, salt, sugar, and yeast. The flour is mixed with warm water and all the other ingredients in order to make the dough.
A small amount of dough is pinched off, and a hole is made in the middle before it's fried in oil on both sides until golden brown. Once done, funkaso is typically eaten as a snack on its own or served as an accompaniment to soups or stews. If desired, funkaso dough can be enriched with onions or hot peppers.
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Dodo Ikire is a traditional and unique snack originating from Ikire in Osun State, Nigeria. The snack is made with leftover or very ripe plantains, oil, salt, and pepper. The plantains are mashed and mixed with salt and pepper. The mixture is shaped into small irregular balls that are deep-fried in palm oil.
This snack is often sold on streets in southwest Nigeria, and it’s a kids’ favorite. When sold on the streets, dodo Ikire is typically wrapped in foil. If desired, the snack can be enriched with red chili flakes.
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