Santas From Around The World: Nigeria- Father Christmas (Advent 2020, Day 11)

Sadly, this will probably be the only time you see an African nation on this Advent. It’s not because of any bias on my part. But due to the fact that many African nations do not acknowledge Santa Claus or even celebrate Christmas. Many Northern African nations such as Chad are primarily Muslim. Then there are nations like Uganda, that due to devastating civil wars, famine and drought, are too poor for material possessions. Their holiday time focuses on going to church and spending time with family.

Nigeria is one of exceptions to the rule! Nigeria is roughly about half Christian, with most of them living in the South. It’s also a very prosperous nation thanks to a number of tech and medical research companies that have headquarters in Lagos and Abuja. So what is a Nigerian Santa Claus like?

Known as Father Christmas, the Santa of Nigeria is typically black. He looks a lot like a cross between a bishop on a a chess board and the Pope. He wears white priestly garb with a red robe and red pointy hat, fringed in gold. And he carries with him a long staff. Father Christmas doesn’t come into people’s homes on Chirstmas Eve. Maybe that’s because it’s not safe to guide his flying reindeer through the throngs of fireworks displays that go on throughout the night.. Instead, On Christmas Day, Father Christmas and his helpers are stationed throughout Nigeria. After receiving a new pair of clothes from their parents on Christmas morning, the whole family attends church. Only after the service, which can last 2-3 hours long, then do the kids get to find Father Christmas and receive their presents. Gifts are typically crackers, filled with candy, paper hats and other small toys.

I’m not sure what the families of Nigeria eat for the holidays. But I know from working with a woman from that country, their family gatherings normally center around a goat or lamb that has been slaughtered and stewed, served with rice, peas and a variety of vegetable and fruit sides. One of the desserts that is often served is called chin-chin cookies. Man, are those deep-fried biscuits yummy.

As my Advent gift for you today, here’s a recipe on how to make ‘em. Enjoy!

CHIN-CHIN COOKIES

Prep Time 15 Minutes

Total Time 20 Minutes

EQUIPMENT

• Pasta Maker

• Rolling Pin

• Scissors

• Knife

• Fork

• Large Pot

• pafurated /frying spoon

INGREDIENTS

  

• 2 cups flour

• ½ tsp baking powder

• ¼ cup Sugar

• 100 g butter (at room temperature)

• ¼ cup milk (at room temperature)

• 1 Egg

• ¼ tsp nutmeg

• 1 tsp cinnamon

• 1 L Sunflower oil

INSTRUCTIONS

 

1. Pour flour, nutmeg, cinnamon and baking powder into a bowl and mix together.

2. Cut butter into small pieces and add to flour mixture. Also, break and add the egg.

3. Start mixing with a fork until the wet egg and butter are coated in flour. Then contiinue mixing with your fingers until it's all incorporated.

4. Create a hole in the middle, then add sugar and milk. Mix in with fingers scooping the sides into the middle. It should start forming into a dough.

5. Sprinkle a little flour unto a clean flat surface. Transfer the dough to the floured surface and knead lightly for about 5 minutes until you have a smooth dough.

6. Cut the dough into halves, then cut into small pieces and mould into balls. Set one half aside for the different shapes.

7. Taking each ball at a time, start with a rolling pin and roll out into a thick sheet.

8. Transfer the sheet unto the base roller of the pasta machine and roll starting from the thickest setting '0'.

9. Repeat and change the roller distance to change the thickness of the pastry sheet. Chin-chin does not need to be rolled thin like pasta, so rolling just 3 times on 0,1 & 2 is enough.

For the classic shape:

1. Now transfer the rolled pastry sheet to the cutting attachment. The medium cutting attachment is what you should be using, not the tiny spaghetti-like one.

2. Roll until it comes out just touching the bottom surface, then stop rolling and cut at roughly 1 inch apart using scissors.

3. Continue rolling and cutting until the first half of the dough you set aside is rolled and cut.

4. Place all in a tray and sprinkle with a little flour. Set aside.

For the butterfly shape:

1. Lay the flat sheet down, placing the longest side horizontally, then cut vertically into medium rectangles.

2. Make a slice through the middle but not all the way to the edge. Then fold one edge into the sliced hole and pull it out. It should look like a butterfly. Repeat for the remaining pastry and set on a flat surface.

Frying:

1. Place a deep pot over medium heat. Pour in the soil until the pot is to the ⅔rd.

2. Let the oil get hot for about 2 to 3 minutes. Throw in one small piece of the classic cut chin-chin to check if the oil is ready. If it floats back up with bubbles, then it's time to fry!

3. Gently pour the half of the classic chin-chin into the hot oil, allow to fry for 3 minutes or until they are golden, then remove the chin-chin from hot oil with a perforated /frying spoon and place in a bowl or basket that has been covered with a paper towel to soak up excess oil.

4. Repeat the previous step for the other half of the classic chin-chin. Then repeat the two steps above for the butterfly chin-chin but fry for 5 minutes instead of 3 minutes.

5. Set aside to cool and for the paper towel to soak up any excess oil. You can serve and enjoy this delicious snack a few minutes after frying. You can also store in a jar for up to a week but do not refrigerate.