Chin Chin

Nigeria and Ghana — chin chin is a pan-West-African snack associated with Christmas and Eid al-Fitr celebrations; Nigerian versions tend toward savouriness, Ghanaian toward sweetness

West Africa's most universally loved crunchy snack is a deep-fried dough nibble — small, knotted or cut pieces of a sweetened, enriched dough (flour, butter or margarine, sugar, milk, egg, and sometimes coconut, nutmeg, and vanilla) fried until golden-brown and completely hard through the centre. The characteristic texture is the defining feature: chin chin must be crunchy all the way through with no soft interior; any hint of softness indicates under-frying. The dough is rolled thin and cut into small strips or diamond shapes (or formed into tiny rings), then deep-fried in batches until they float and stop sizzling. Chin chin is a Christmas food, party food, and Eid food across Nigeria, Ghana, and across West Africa — it is given as gifts and sold in large bags.

• Shares the deep-fried sweet dough concept with Mexican churros, Spanish pestiños, and Chinese fried dough (youtiao); the stiff dough technique parallels German Schmalzkuchen; the through-fried-crisp texture echoes Italian taralli and Greek koulourakia

Eaten as a snack at any time; given as Christmas gifts in large bags and tins; sold in market stalls and supermarkets across West Africa; pairs with cold Fanta or Malta; the crunchy, slightly sweet bites are the flavour of celebration across Nigeria and Ghana