Overcoming the challenge of Unemployment by Acquiring Vocational/IT skills – Making of Finger Foods – Small Chops
The Food Industry has always been a source of income and employment. The simple reason is the fact that food is a necessity. We all need to eat to stay alive and healthy. Let’s look at small chops as a vocational skill that can reduce unemployment in Nigeria today. No menu is complete at any event these days without small chops, be it birthday parties, naming ceremonies, or weddings. They are often to first items to finish. They are also served in restaurants as starters.
In Nigeria, finger foods are popularly referred to as small chops. These are basically snacks made into bite sizes. Earlier on, these were limited to battered fish, mini sausage rolls, snails, peppered gizzards, barbecued goat meats, baby puff-puff, etc. In recent times, some global recipes have been added to this family, these include chicken kebab, samosa, and spring rolls.
Knowing how to make these snacks is an advantage for any youth who wants to make additional pocket money or have more streams of income. Let’s look at the recipe for Samosa;
A samosa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, cheese, minced lamb, or minced beef. It is typically in a triangular shape. Samosa is an Indian delicacy but it’s now accepted globally and Nigerians love it so much!
Recipe for Samosa
Ingredients for the dough:
- 120g flour
- 3 tablespoons of vegetable oil
- A pinch of salt
- Half teaspoon of spice (thyme or any other)
- Warm water
Ingredients for the filling:
- 2 medium Irish potatoes
- 2 handfuls of green peas
- 1 large carrot
- 200g minced beef/meat
- 2 cooking spoons of vegetable oil
- Stock cubes
- 1 stalk of spring onion (cut into thin circles)
- 1 teaspoon of curry powder
- Salt and ground pepper (to taste)
- 1 pinch of garlic powder (optional)
- Feel free to customize the filling to your taste but the classic Indian Samosa must contain Irish potatoes and green peas.
How to make the filling
- Wash and peel the Irish potatoes and carrots. Dice into tiny bits, add green peas. Add a little salt and cook for about 5 minutes. Take off the heat once they are soft and set aside.
- Slice onions in circles. Set aside.
- Heat up vegetable oil in a small pot, add the onions, curry, and garlic powder, and stir for a few seconds.
- Add the minced meat and stir-fry until it turns into a pale colour.
- Add stock cubes, pepper, and salt to taste.
- Add the cooked vegetables and mix them together on medium heat for about 3 minutes.
Preparation of the Dough and Frying of the Samosa
- Pour flour into a medium mixing bowl.
- Add warm water, salt, and vegetable oil. Mix until you have a smooth, stretchy dough.
- Cover the mixture with an airtight plastic wrap and leave to rest for 15 minutes, then knead the dough to make it stretchier.
- Use a rolling pin to roll out the dough to a thickness of about 2-3mm.
- Cut the dough in circles. You can use the tip of a round glass bowl if you do not have a circular dough cutter.
- Cut those circles into two equal halves and smudge water on the straight part of the semi-circular dough. Don’t close it yet.
- Put a spoonful of the filling into the dough. Fold the dough and close the edges. Repeat until all the dough is finished. Heat up vegetable oil in medium heat.
- Make sure the oil is not too hot for it. Fry until the colour changes to light brown.
- Place the fried samosa on a paper towel to drain off excess oil. Can be served with sauce or dipping of your choice.
This recipe can produce up to 16 Samosas. To learn more about how to make small chops and fingers foods, you can register in a catering school, learn from an experienced caterer or download videos and recipes online for starters.
Skills acquisition is an advantage any day.
Written By. Engr. Mrs. Nkese Umofia
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