A festive platter of Nigerian small chops featuring crispy spring rolls, golden puff-puff, savory samosas, and spicy pepper sauce. This beloved party favorite delivers a perfect mix of sweet, spicy, and crunchy in every bite—ideal for gatherings, celebrations, or a flavorful snack spread.
Why You’ll Love This Recipe
Nigerian small chops are a classic crowd-pleaser known for their variety and bold flavors. This platter offers a delightful assortment of textures and tastes, from the fluffy and sweet puff-puff to the crispy, savory spring rolls and samosas. The spicy pepper sauce adds a vibrant kick that ties the platter together perfectly. This recipe allows you to bring a piece of Nigerian culture to your table, whether for a festive occasion or simply to enjoy a delicious assortment of snacks with family and friends.
Ingredients
For the puff-puff:
2 cups all-purpose flour
1/2 tablespoon instant yeast
1/4 cup sugar
1/4 teaspoon salt
1 1/4 cups warm water
Oil, for frying
For the spring rolls:
10 spring roll wrappers
1 cup shredded cabbage
1/2 cup grated carrots
1/4 cup chopped onions
1/2 teaspoon curry powder
Salt and pepper to taste
1 tablespoon flour + water (paste for sealing)
Oil, for frying
For the samosas:
10 samosa wrappers
1 cup mashed potatoes or minced beef
1/4 cup peas (optional)
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
Flour paste, for sealing
Oil, for frying
For the pepper sauce:
3 red bell peppers
2 scotch bonnets
1 small onion
1 clove garlic
Salt and seasoning cube to taste
2 tablespoons vegetable oil
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Puff-Puff:
- Mix all dry ingredients, then slowly add water to form a thick batter. Cover and let rise for 1 hour.
- Heat oil and scoop small balls of dough into hot oil. Fry until golden brown. Drain on paper towels.
Spring Rolls:
- Sauté cabbage, carrots, and onions in a little oil. Season with curry powder, salt, and pepper. Allow mixture to cool.
- Fill spring roll wrappers with the vegetable mixture, roll tightly, and seal edges with flour paste.
- Fry in hot oil until golden brown and crispy. Drain on paper towels.
Samosas:
- Mix filling ingredients, season well, and allow to cool.
- Fill samosa wrappers with the mixture, fold into triangle shapes, and seal with flour paste.
- Fry samosas in hot oil until crispy and golden brown. Drain on paper towels.
Pepper Sauce:
- Blend the red bell peppers, scotch bonnets, onion, and garlic until smooth.
- Heat vegetable oil in a pan over medium heat, then add the blended mixture.
- Cook, stirring occasionally, until the sauce thickens. Season with salt and seasoning cube to taste. Remove from heat.
Servings and Timing
This recipe serves approximately 6 to 8 people as an appetizer or snack platter.
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: About 1 hour 10 minutes
Variations
- For the samosas, you can substitute the filling with spiced ground chicken or mixed vegetables for a different flavor profile.
- Add chopped green peppers or mushrooms to the spring roll filling for extra texture.
- Use sweet chili sauce instead of pepper sauce for a milder dip.
- Puff-puff can be flavored with nutmeg or vanilla extract for a subtle twist.
- Bake the spring rolls and samosas instead of frying for a healthier option.
Storage/Reheating
Store any leftover small chops in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through and crispy again. Avoid microwaving as it may make the fried items soggy. Pepper sauce can be refrigerated in a sealed container for up to 3 days and reheated gently on the stove.
FAQs
Can I prepare the small chops platter ahead of time?
Yes, you can prepare the fillings and batter ahead of time, but it’s best to fry the items fresh before serving to maintain crispiness.
Can I use frozen vegetables for the spring rolls?
Yes, frozen vegetables can be used, but make sure to thaw and drain excess moisture before cooking.
Is the pepper sauce very spicy?
Yes, scotch bonnets add significant heat. Adjust the number of peppers or substitute with milder chili peppers if desired.
Can I make the puff-puff gluten-free?
You would need to use a gluten-free flour blend, but results may vary as puff-puff relies on gluten for texture.
What is the best oil for frying these snacks?
Use a neutral oil with a high smoke point, such as vegetable or peanut oil.
Can I bake the samosas and spring rolls instead of frying?
Yes, baking is a healthier alternative but will result in a less crispy texture.
How do I make the flour paste for sealing?
Mix equal parts flour and water into a thick, smooth paste.
Can I substitute ground beef with chicken in the samosas?
Yes, ground chicken is a suitable alternative and will provide a lighter flavor.
Are there vegetarian options for this platter?
Yes, using mashed potatoes or vegetables in samosas and filling spring rolls with only vegetables makes this platter fully vegetarian.
How spicy are Nigerian small chops generally?
They vary, but the pepper sauce typically provides a spicy element, while the fried snacks themselves are mild to moderately seasoned.
Conclusion
The Nigerian Small Chops Platter is a vibrant, flavorful collection of snacks that offers something for everyone. Its combination of crispy, savory, and spicy elements makes it ideal for social gatherings and festive occasions. With simple preparation steps and versatile fillings, this platter lets you bring authentic Nigerian party flavors to your home in an easy and enjoyable way.
Print
Nigerian Small Chops Platter
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4-6 servings
- Category: Appetizer
- Method: Frying and blending
- Cuisine: Nigerian
- Diet: Halal
Description
Un plateau festif de petites côtelettes nigérianes composé de rouleaux de printemps croustillants, de feuilletés dorés, de samoussas savoureux et d’une sauce pimentée. Ce plat incontournable des fêtes offre un parfait mélange de sucré, de piquant et de croquant à chaque bouchée ; idéal pour les rassemblements, les fêtes ou pour un en-cas savoureux.
Ingredients
- Pour le puff-puff :
- 2 tasses de farine tout usage
- 1/2 cuillère à soupe de levure instantanée
- 1/4 tasse de sucre
- 1/4 cuillère à café de sel
- 1 1/4 tasse d’eau tiède
- Huile pour la friture
- Pour les rouleaux de printemps :
- 10 feuilles de rouleaux de printemps
- 1 tasse de chou râpé
- 1/2 tasse de carottes râpées
- 1/4 tasse d’oignons hachés
- 1/2 cuillère à café de poudre de curry
- Sel et poivre au goût
- 1 cuillère à soupe de farine + eau (pâte pour sceller)
- Huile pour la friture
- Pour les samoussas :
- 10 feuilles de samosas
- 1 tasse de purée de pommes de terre ou de bœuf haché
- 1/4 tasse de petits pois (facultatif)
- 1/2 cuillère à café de cumin moulu
- 1/2 cuillère à café de poudre d’ail
- Sel et poivre au goût
- Pâte de farine, pour sceller
- Huile pour la friture
- Pour la sauce au poivre :
- 3 poivrons rouges
- 2 bonnets écossais
- 1 petit oignon
- 1 gousse d’ail
- Sel et cube d’assaisonnement au goût
- 2 cuillères à soupe d’huile végétale
Instructions
- Puff-Puff : Mélanger tous les ingrédients secs, puis ajouter progressivement l’eau jusqu’à obtenir une pâte épaisse. Couvrir et laisser lever 1 heure.
- Faire chauffer l’huile et y déposer de petites boules de pâte. Frire jusqu’à ce qu’elles soient dorées.
- Rouleaux de printemps : Faire revenir le chou, les carottes et les oignons dans un peu d’huile. Assaisonner de curry, de sel et de poivre. Laisser refroidir.
- Remplissez les galettes avec le mélange, roulez-les et scellez les bords avec de la pâte de farine. Faites frire jusqu’à ce qu’elles soient dorées.
- Samosas : Mélanger les ingrédients de la garniture, assaisonner et laisser refroidir.
- Remplissez les feuilles de samosa, pliez-les en forme de triangle, scellez-les avec de la pâte et faites-les frire jusqu’à ce qu’elles soient croustillantes.
- Sauce au poivre : Mélanger tous les ingrédients. Faire revenir dans l’huile à feu moyen jusqu’à épaississement. Rectifier l’assaisonnement.
Notes
- Utilisez des ingrédients frais pour une meilleure saveur.
- La pâte de farine aide à sceller les emballages et empêche la garniture de fuir.
- Ajustez les niveaux d’épices dans la sauce au poivre selon votre goût.
- La consistance de la pâte feuilletée doit être épaisse mais lisse.
- Servez le plat chaud pour un meilleur goût et une meilleure texture.
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
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