To make small chops (a popular Nigerian finger food/snack assortment), the process mainly involves preparing a variety of bite-sized snacks such as spring rolls, samosas, and puff puff, typically including making the fillings and the wrappers from scratch, then frying them until golden brown. Here is a summarized process:
Wrappers
- Make dough for wrappers using flour, salt, sugar (optional), garlic powder (optional), oil, and water. Mix to a hard dough and let it rest.
- Roll out the dough thinly and cut into shapes suitable for spring rolls and samosas.
Fillings
- For spring rolls: Prepare a vegetable stir-fry with ingredients like onions, green beans, carrots, cabbage, and season with garlic powder and spices.
- For samosas: Cook minced meat or sliced meat with onions, peppers, carrots, and season with appropriate spices, allowing the mixture to cook until tender and flavorful.
Wrapping and Frying
- Use a binding paste (flour mixed with water) to seal the wraps after filling them.
- Form the shapes—cones or triangles for samosas, rectangles for spring rolls.
- Fry in hot oil until golden brown.
- For puff puff (a doughnut-like snack), mix flour, yeast, sugar, salt, and water to form a batter, then deep fry spoonfuls until puffed and golden.
This combination of snacks makes up the popular small chops platter often served at parties or gatherings. Would a detailed step-by-step written recipe or video tutorial links for each component like samosas, spring rolls, and puff puff be helpful?
