Achomo (Ghana Chips) — Crispy Festive Snack

Ingredients

• 4 cups (500 g) plain flour
• 3/4 cup (150 g) granulated sugar
• 2 tsp (10 ml) baking powder
• 1 tsp (5 ml) freshly grated nutmeg
• ½ tsp (2 ml) salt
• 4.1 oz (115 g) (1/2 cup) cold butter or margarine, cubed
• 2 large eggs
• 1/2 cup (120 ml) evaporated milk
• 1 tsp (5 ml) vanilla extract
• 2-4 tablespoons water, only if needed
• Vegetable oil, for deep-frying

Instructions

1. Whisk the flour, sugar, baking powder, nutmeg and salt together in a large bowl.
2. Rub the cold butter into the flour with your fingertips until the mixture resembles coarse crumbs.
3. Beat the eggs, evaporated milk and vanilla together. Add them to the dry ingredients and mix into a firm dough, adding water one tablespoon at a time only if dry flour remains.
4. Knead briefly until smooth. Cover and rest for 15 minutes so the dough relaxes.
5. Divide the dough into four portions. Roll each portion 6-8 mm (about 1/4 inch) thick, then cut into small rectangles, diamonds or short pillow shapes. Keep the pieces similar in size for even frying.
6. Heat 5 cm (2 inches) of oil in a deep pan to 165°C (330°F).
7. Fry the achomo in small batches for 5-7 minutes, stirring and turning often, until golden brown and cooked through.
8. Drain well and cool completely. Achomo becomes firmer and crunchier as it cools.

Tips & variations

• Use a firm rather than soft dough; too much liquid makes the chips puffy instead of crisp. Keep the oil at moderate heat so the centre cooks before the outside darkens. Cut thicker pieces for the chunky Ghana-style shape shown here, or roll thinner for a harder crunch. Store only when completely cool, in an airtight container.