Nigerian Small Chops Platter

🧂 Ingredients

• 1 batch (prepared according to your preferred recipe) Puff Puff Batter(Ensure batter is well-risen and at room temperature before frying.)
• 20 pieces (pre-made or homemade) Spring Rolls(Ensure they are sealed properly to prevent filling from leaking during frying.)
• 20 pieces (pre-made or homemade) Samosas(Ensure they are sealed properly to prevent filling from leaking during frying.)
• 1 kg Chicken Wings(Cleaned and patted dry. Can be marinated beforehand for extra flavor.)
• 500g Cocktail Sausages(Patted dry.)
• Sufficient for deep frying (approx. 2-3 liters) Vegetable Oil(Use a neutral oil with a high smoke point.)

👨‍🍳 Instructions

1. 1

   Prepare all individual components: Puff Puff batter (ensure it's risen and ready), Spring Rolls, and Samosas. If making from scratch, this step will involve preparing fillings, wrapping, and sealing. For best results, have these components ready to fry just before serving.

   ⏱️ 2 hours
2. 2

   Prepare the chicken wings. Season them generously with salt, pepper, and any desired spices (e.g., paprika, garlic powder, onion powder). You can also marinate them for at least 30 minutes for deeper flavor. Heat about 2 inches of vegetable oil in a deep pot or fryer to 175°C (350°F). Carefully add the chicken wings in batches, ensuring not to overcrowd the pot. Fry for about 12-15 minutes, or until golden brown and cooked through. The internal temperature should reach 74°C (165°F). Remove with a slotted spoon and drain on paper towels.

   ⏱️ 25 minutes
3. 3

   Fry the cocktail sausages. Increase the oil temperature slightly to 180°C (355°F) if necessary. Add the cocktail sausages to the hot oil and fry for 3-5 minutes, or until they are nicely browned and slightly plumped. Drain on paper towels.

   ⏱️ 5 minutes
4. 4

   Fry the Puff Puff, Spring Rolls, and Samosas. Ensure the oil is at 175°C (350°F). Working in batches to avoid overcrowding and maintain oil temperature, carefully drop spoonfuls of puff puff batter into the hot oil. Fry until golden brown and puffed up, turning occasionally (about 5-7 minutes). For spring rolls and samosas, fry until they are golden brown and crispy (about 4-6 minutes). Remove each item with a slotted spoon and drain on paper towels. Fry these items just before serving for maximum crispiness.

   ⏱️ 45 minutes
5. 5

   Arrange the freshly fried small chops attractively on a large platter or serving tray. Ensure a good mix of all items. Serve immediately while hot and crispy. This platter is an essential and highly anticipated part of any Nigerian party.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Variety is key: Offer a diverse selection to cater to different tastes.
• ✓Freshly fried is best: Fry items in stages or just before serving to ensure they are hot and crispy.
• ✓Oil temperature is crucial: Maintain the correct oil temperature for even cooking and crispiness. Too low and items will be greasy; too high and they will burn before cooking through.
• ✓Drainage is important: Always drain fried items on paper towels to absorb excess oil.

🔄 Variations

• Add other popular small chops like puff puff bites, yam balls, or plantain chips.
• Include a spicy element like peppered snail or gizzards.
• Offer a dipping sauce such as sweet chili sauce or a spicy mayonnaise.

🥗 Nutrition

Per serving