Atsumoh is a type of pastry that goes by different names among the various West-African countries. For instance, among Nigerians, it is referred to as chinchin. It is reflective of West-African culture where food is concerned.
This pastry is crispy and crunchy with a sweet taste. Usually, it is served as a snack during festivities such as birthday parties, christmas parties, naming ceremonies, etcetera.
Recently, I caught up with the Founder of SHERGIB Bakery, affectionately known as Aunty Baaba, for an atsumoh recipe. I really love this pastry and munch on it regularly :).
Prep Time : 25 mins
- 2 cups of wheat flour
- 1/2 – 1 cup sugar
- 1/3 cup evaporated milk
- 1 cup margarine
- 2 tbs ground nutmeg
- In a large mixing bowl, add the dry ingredients(flour, sugar and nutmeg)
- Mix the above ingredients thoroughly
- Add milk to the mixture
- Knead mixture until it is stretchy and smooth
- Dust your cutting board with flour
- Place dough onto the cutting board and roll it out
- Cut out the rolled dough into even cubes
- Heat the vegetable oil
- Once the oil is heated, drop handfuls of the cubed dough into it
- Fry until the chips turn golden brown. Stir regularly to prevent the cubes from sticking together.
- Cool the chips and store in an airtight container.
In the video below, Aunty Baaba can be observed skillfully using two hands while frying with a coal pot in Ghana.
* For those with gluten sensitivity, wheat flour may be substituted with coconut flour. I haven’t tried it yet. It’s a thought that just came to mind.
If you ever find yourself in Ghana, be sure to visit Aunty Baaba of SHERGIB Catering Services for delectable Ghanaian dishes, drinks and pastries. She can be reached at the e-mail address: firstname.lastname@example.org
Written by : Sher