A simple dough: flour, butter, sugar, eggs, milk, ground nutmeg, baking powder. Kneads to a smooth firm dough; rests for 30 minutes. Rolls to 5 mm thick on a floured surface; cuts into tiny 1 ½ × 1 ½ cm squares (or 1 × 2 cm rectangles) with a knife or pasta-cutter wheel. Deep-fries in batches at 160°C for 4-5 minutes till deep amber. Drains; cools fully (chin-chin crisps as it cools).
Raw peanuts toast in a dry pan 10 min till deep gold and fragrant; skins rub off. The roasted peanuts pulse to a coarse paste, then a fine paste, eventually the oil starts to release. The paste squeezes hard in clean cloths to extract the oil; the de-oiled paste tightens into a clay-like dough seasoned with salt, ground chilli, ground ginger. Shapes into thin sticks or small rings. Deep-fries in vegetable oil 3-4 minutes till deep gold.
Fresh coconut grates (or cubes if making the chunky version). Sugar dissolves in water in a heavy wide pan; coconut goes in; cooks over medium heat 20 minutes until the water evaporates and the sugar caramelises around the coconut to a deep amber colour. Tips immediately onto greased parchment; spreads with a spatula; cools to set.
A loose, slightly slack yeasted batter (no kneading) rises until bubbly. Hot vegetable oil receives small balls scooped with wet hands or a spoon, they puff and turn themselves over as they fry, golden in 3-4 minutes. Drained briefly; eaten warm. The classic Nigerian version is faintly nutmeggy.