So if you're new at making any Nigerian Snack, you can be a winner with the Nigerian Chin Chin. Here's a video on How to Make Nigerian Chin Chin and below is  a detailed recipe for you to follow.Enjoy!
Preparation for  the Nigerian Chin Chin-If you are using eggs, beat the eggs and set aside.
Kokoro Making Directions*In a small bowl, add half cup of the cornmeal, sugar, pepper, salt and grated ginger. Nigerian Banga Soup or Ofe Akwu is native to the Niger Delta and the South Eastern parts of Nigeria. Now, add the beef, dry fish and stock, the onions, crayfish and pepper and leave to boil very well.


When the beef and fish are well done, add the palm fruit concentrate and add water to get the consistency you like for your stews.
In the Niger Delta areas, Banga soup is commonly eaten with various fufu recipes: Starch, Pounded Yam, Semolina, Garri and Cassava Fufu. Palm Oil is pure oil extracted from the palm fruit pulp at high temperatures while the palm fruit oil extract used for the Banga Soup is extracted at a very low temperature and is a mixture of oil and water. If you are outside Nigeria, this may be hard to find, so you can use pumpkin leaves or any other vegetable in place of scent leaves. If you think that the Banga Soup is watery, cook till the soup has thickened to the consistency you like for your stews.
If cooking Delta-style Banga Soup for starch, you should either cook this soup without vegetables or use dried and crushed bitter leaves.


Serve with White Rice or use the Delta-style Banga Soup to eat Starch, Garri, Semolina, Amala or Pounded Yam. My husband is a Togolese, the availability of the corn meal encouraged me.I am now enjoying the feel of Kokoro on my bed.




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