How to Make Small Chops and Cocktail

How to make sure your party will be awesome? Just get some cocktails and Nigerian small chops for your guests, and they will be grateful. If you know how to make cocktail drinks or how to make small chops, you have nothing to worry about.

We’ve picked some of the trusted recipes of our favorite snacks and drinks you can add to the menu. But what to do if you are not certain about your cooking skills? Visit Jiji.ng to check out small chops price list or enroll to small chops and cocktail training in Lagos or your own city.

Nigerian small chops

As a rule, small chops preparation does take much time or efforts. The time you spend for cooking depends on how many different kinds of snacks you are going to cook. The diversity of options is really huge. Devote some time for proper training, and you’ll learn to cook all!

The most popular and love small chops include but are not limited to:

• samosa;
• spring rolls;
• puff puff;
• battered srimps/chicken;
• meatballs;
• french fries;
• grilled vegetables/muchrooms;
• onion rings;
• crackers;
• sausage rolls;
• fish crunchies;
• peppered snails/chicken/etc.
• chin chin;
• meat pies;
• suya and other.

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Sausage rolls

This is probably the simplest snack to prepare. If you are an entry-level chef, just buy some ready-made frozen dough and sausages. Cut dough into stripes, place a piece of sausage on each, roll and bake at  170°C until they become golden or caramel brown.

If you know you can do more than that, here’s one more recipe.

Ingredients (quantity depends on size)

• 250 g of flour
• 1 tsp of baking powder
• 100 g of butter (melted)
• ½ tsp of salt
• ½ cup of water (approximately)
• 1 egg
• 200 g of sausage (minced or ground)
• ½ tsp of ground pepper
• ¼ tsp of onion
• ¼ tsp of garlic
• 1 stock cube

Directions

1. Mix flour, salt, and baking powder. Add butter and mix again.
2. Start gradually pour water in. Continue mixing until the dough is ready. You should end up with stiff dough. Then leave it aside to rest while you are preparing the stuffing.
3. Mix grounded/minced sausage with spices. Set aside.
4. Break and whisk and egg. Set it aside.
5. Take a piece of dough and roll it. Then cut out rectangles. The size depends on your preferences.
6. Place stuffing on a little pieces and roll them up.
7. Brush with whisked egg, place on a greased pan, and bake for around 23-30 minutes at 170ºC.

Peppered snails

Ingredients (for 10 portions)

• 10 snails
• 4 peppers (habanero, chilli, or what you prefer)
• 5 tomatoes
• 2 onions
• 1 stock cube
• 1 tbsp of vegetable oil
• a pinch of salt
• 10 toothpicks for serving

Directions

1. Prepare snails: break the shells and clean the slime.
2. Peel onions. Cut a half of onion into chunks. Cut the other one into tiny pieces.
3. Chop the peppers.
4. Remove seeds from tomatoes and slice them.
5. Put snails into a pot. Pour in some water to cover them. Then add a stock cube and hunks of onion. Put on a medium heat. Cook for 30 minutes, meanwhile adding some water during cooking to prevent burning.
6. Put slice tomatoes, pepper, and onions in another pot and place it on a medium heat. Steam and stir until soft. Then let the water dry out and fry for 5 minutes.
7. Remove onion chunks from the snail pot. Increase the heat and stir until the liquid is absorbed.
8. Add salt and stir. Then add snails and stir once more. Cool the snails for a while, insers toothpicks, and serve with an onion.

Puff puff

Ingredients (for 25 balls)

• 250 g of plain flour
• 2 tsp of yeast
• ½ tsp of nutmeg
• ½ cup of sugar
• 3 pinches of salt
• water for mixing the dough
• vegetable oil for frying

Directions

1. Mix flour, nutmeg, yeast (powered or dissolved in water), sugar, and salt.
2. Gradually pour some lukewarm water in to blend the components together. Mix untill you get smooth dough, much thicker then for pancakes. Leave for 45 minutes.
3. Pour some oil in a deep pot and heat it up to approximately 170°C.
4. Take a bite-size pieces of dough and fry them.

When it comes to how to make small chops, puff puff leaves much room for improvisation. Puff puff can be both salty and sweet. Use stuffing – candies, M&M’s, chocolate pieces, nuts etc. You can also mix in some fruit puree, for instance banana or apple, to make original snacks.

Spring rolls

Ingredients (for 6 spring rolls)

• 1 chicken breast (boneless, skinless, and sliced)
• 6 rice sheets
• 1 cup of rice noodles (coocked)
• 2 carrots (sliced)
• 2 scallions (sliced)
• 2 cups of spinach
• ½ cup of fresh cilantro or mint leaves (chopped)
• 3 tbsp of vegetable oil
• 5 tbsp of soy sauce
• 4 tsp of sesame oil
• 2 tbsp of lime juice
• 1 tsp of brown sugar
• 3 cloves of garlic (minced)

Directions

1. Take a bowl. Put chicken, vegetable oil, 2 tbsp of soy sauce, 2 tsp of sesame oil, and garlic in it. Toss and place into a fridge for 20 minutes.
2. Heat a skillet and cook the chicken for about 5 minutes in a medium heat. Then remove.
3. Soak rice sheets in warm water for 5-10 seconds. Then place carefully on flat surface.
4. Place the stuffing in layers: noodles, chichen, spinach, carrots, and cilantro.
5. Fold the ends to wrap it all. Repeat for all rice sheets.
6. Prepare the sauce. Mix the remaining 3 tbsp of soy sauce, 2 tsp of sesame oil, sugar, lime juice, and scallions. Whish and serve with rolls.

Samosa

Ingredients (for 16 pieces)

• 120 g of flour
• 3 tbsp of vegetable oil
• ½ tsp of dry parsley or other herb
• ½ tsp of salt
• a bit of warm water
• 200 g of chichen (minced)
• 2 potatoes
• 2 carrots
• 2 handfuls of green peas
• 1 stalk of spring onion (can be replaced by 1 minced onion)
• 1 garlic (minced, or a pinch of garlic powder)
• 1 tsp of curry powder
• a pinch of blacl pepper
• 1 stock cube
• 2 tbsp of vegetable oil
• chilli/cayenne pepper to taste
• salt to taste
• oil for frying

Directions

1. Cut oinions in circles. Wash and peel potatoes and carrots. Cut them into tiny pieces and cook in salted water for 5 minutes. Add peas and cook 5 more minutes. Then set aside.
2. Heat up the oil in a pot, add onions and garlic, curry, black pepper, and stir for a few seconds. Then add chicken. Cook until the meat becomes white, then add stock cubes, chilli pepper, salt, and cooked vegetables. Mix everything and set aside to cool it down.
3. To prepare the dough, mix flour, salt, 3 tbsp of vegetable oil, and warm water. Stir everything well and mix until you prepare stretchy dough. Cover it with foil or cooking film and set aside for 15 minutes.
4. Roll out dough. It should be 3-4 mm thick. Cut circles 2 cm in diameter. Rub water on edges, put the stuffing inside, and close the edges to form a cone.
5. Heat up some oil and fry samosas on both sides until they become light brown. Then transfer to a paper towel for a few minutes. If you choose to bake samosas, put them in an oven heated to 180º C for 15 minutes.

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Coconut candies

Ingredients (quantity depends on size)

• 250 g of coconut flesh (1 medium coconut)
• 250 g of granulated sugar or unrefined cane sugar
• 125 ml of water

Directions

1. Great the cocnut flesh and set aside.
2. Boil water and sugar on a medium heat without stirring. Reduce the heat to low when the mixture gets thicker and becomes light brown.
3. Add coconut and mix well. Make sure everything is properly incorporated.
4. Keep stirring until the mixture becomes browner and grainy.
5. Transfer to a plate and spread to cool a bit.
6. Form candies of any size and form you like and leave them to harden. You can dip candies in sugar powder, sprinkle with some cinnamon or crumbs if you want.

Mini donuts

Ingredients (for approximately 30 pieces)  

• 500 g of flour
• 3 tbsp of dry yeats or 15 g of fresh yeast
• 30 g of butter (melted)
• 2 eggs
• 300 ml of warm milk
• 80 g of sugar
• 1 tsp of salt
• vegetable oil for frying

Directions

1. Whisk sugar and butter in a bowl. Add eggs, yeast, and salt. Mix everything thoroughly.
2. Gradually, start adding flour to mix the stretchy dough.
3. Leave it to rest for an hour until the dough doubles in size.
4. Spread the dough, but do not make it too flat if you want the donuts to be fluffy.
5. Cut circular shapes with a hole inside. Leave for 15 more minutes for extra puffiness. Then fry the donuts for 2 minutes on each side.  
6. Leave for a few minutes on a paper towel to let them dry. Toss in sugar powder or sprinkle in cinamon if you want.
7. If you want to make donuts with jam, insert jam in holes in the middle before frying.

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Nigerians’ favorite cocktails

There are some cocktails that have already become classic. But tastes differ, so if you are throwing a party, ask your guests about their drink preferences or prepare several cocktails. If you choose a couple from the list below, everyone will be satisfied and have a great time.

Mojito

Ingredients

• 50 ml of rum (preferably white)
• 1 dash of soda water
• 2 tbsp of sugar
• 2 pieces of lime
• 1 mint sprig
• ice cubes or crushed ice

Directions

1. MIx sugar and lime slices in a glass.
2. Mash 10 leaves and toss them with lime and sugar.
3. Add ice. It should occupy ¾ of the glass.
4. Pour rum and soda.
5. Stir carefully.
6. Decorate with mint and lime.
7. If you want alcohol-free drink, just prepare it without rum.

Chapman

Ingredients

• 1 bottle of Campari
• ½ cup of Grenadine Syrup
• Angostura aromatic bitters
• 350 ml of Fanta
• 350 ml of Sprite
• ½ lemon
• ½ orange
• ice cubes

Directions

1. Mix all ingredients well. You can add more or less Campari, depending on your taste.
2. Add a few slices of lemon or cucumber (or both) for garnishing.
3. Add ice cubes into a mixture and drink before ice melts.

Zobo drink

Ingredients

• 2 cups of dry zobo leaves
• 2 tbsp of cloves
• 2 pieces of fresh ginger
• 1 pineapple
• Sliced citrus for garnish (lemon, lime, orange)
• Water

Directions

1. Prepare the ingredients:
   1. Wash zobo leaves to get rid of dust.
   2. Grind the cloves to make powder.
   3. Wash the ginger, peel it and blend.
   4. Peel pineapple and cut into pieces.
2. Put zobo leaves into a pot and soak them in water. Make sure they are covered completely. Place the pot on a medium heat. Wait until the water boils and keep it boiling for a few minutes.
3. Add gigner and garlic. Pour more water and keep boiling for 30 more minutes. Zobo leaves must become completely soft. Then turn off the heat and set the pot aside.
4. While the drink cools, blend the pineapple. Pour juice into the pot using a chiffon cloth to make sure tiny particles do not get inside.
5. If you want to add artificial flavours, do it after you add pineapple juice. Mix well and send to refrigirator.
6. Serve cooled with ice cubes and sliced fruit.

Long Island Iced Tea

Ingredients

• 30 ml of vodka
• 30 ml of white rum
• 30 ml of tequila
• 30 ml of liquor (any)
• 30 ml of lemon juice
• 100 ml of Coke
• ice cubes

Directions

1. Take a glass and fill it with ice.
2. Add all the ingredients and mix.
3. You can use a pot or big jar if you want to prepare several portions at once. Just increase the amount of ingredints proportionally.

Margarita

Ingredients

• 1 lime wedge + 2 lime wheels for garnish
• 1 tbsp of salt for glass rims
• 30 ml of tequila
• 30 ml of Cointreau
• 45 ml of fresh lime juice (lemon juice can be an alternative)

Directions

1. Take a glass. Run lime wedge around the rims and sprinkle with salt.
2. Combine tequila, Cointreau, and juice, preferably in a shaker.
3. Add some ice and chill for 15 seconds.
4. Pour into a glass, garnish, and serve.