Chin chin isn’t really considered a cookie in Nigeria. It’s more of a snack that people have whenever the occasion calls for it, be that after a day of work or as nibbles for guests at a wedding. Chin chin is very moreish, and because each “cookie” is tiny, big batches are made to serve a big crowd. This recipe is my take on the little fried pillows of dough complemented by a glaze made with the flavors of zobo, a popular drink made from hibiscus, pineapple rinds, orange and ginger that is served year-round in Nigeria and other parts of West Africa.

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