Small chops, big table: the story of our triangles

There is always something being passed around when a room full of people is on its feet, and in Ghana that something is pastry. Triangles, pies and little fried parcels, going from hand to hand while the real meal is still being argued about.

The idea behind small chops

Small chops is less a dish than a category. It covers anything savoury, handheld and made to be eaten in two bites, which makes it the backbone of every christening, birthday and Friday evening gathering you have ever been to. The point is not to fill anybody up. The point is to give people something to do with their hands while they talk.

What makes a good triangle

To start with the name: ‘triangles’ is simply what we call our Ghanaian meat pies, after the shape we fold them into. Beyond that, a good one stands or falls on three things.

The pastry. It should be thin enough that you notice the filling first, and short enough that it flakes rather than stretches. Thick, bready pastry is the most common way to get this wrong.

The filling. Ours is generous and seasoned properly, not padded out with potato. Beef, chicken or fish, each one distinct enough that you can tell them apart with your eyes closed.

The bake. 15-20 minutes, until golden brown, then straight onto a tray. Nothing that has sat in a paper bag sweating should ever reach a plate.

The range

We make them in two sizes for a reason. The 500g packs are for a household that wants a snack. The 1kg packs, along with the giant and jumbo sizes, are for feeding a room, which is the situation these were invented for.

Alongside the triangles we do geo pies and jumbo giants, both of which follow the same rules with a different shape and a heavier filling.

How to serve them

Warm, on a plate, with a soft drink or beverage on the side. Do not cover them. If you are taking them somewhere, carry them hot and open them up as soon as you arrive. They will be gone before anything else on the table.