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Lesson 3 of 3
Lesson 3 of 3
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Making Jollof rice
I can use food skills to make Jollof rice.
Lesson details
Key learning points
- Jollof rice is a popular rice dish from West Africa. There are regional variations, such as from Nigeria and Ghana.
- Heat from the stock (water) cooks and softens the rice. The rice grains absorb water and swell, making it soft to eat.
- The food skills used to make Jollof rice include: measuring, peeling, deseeding, cutting, blending and using the hob.
- Sensory preference tests are used to evaluate food, highlighting likes and dislikes. This can be used to improve work.
Keywords
West Africa - the western region of Africa
Jollof - a popular rice dish originating from West Africa
Absorb - to soak up a liquid
Preference test - a test to find out whether people like or dislike a dish
Common misconception
Rice should be stirred when cooked, so ensure it is covered in liquid.
It is best not to stir most rice dishes. Stirring breaks the rice and releases starch, making the rice feel mushy and ‘over cooked’. Risotto is stirred though, as the starch helps the dish have a creamy texture.
Pupils can work in pairs, helping to prepare and cook their Jollof rice. Some fried plantain could also be made and shared with the pupils to taste with their rice dish.
Teacher tip
Equipment
For ingredients and equipment see the recipe in additional materials.
Content guidance
- Risk assessment required - may contain allergens
- Risk assessment required - equipment
Supervision
Adult supervision required
Licence
This content is © Oak National Academy Limited (2026), licensed on Open Government Licence version 3.0 except where otherwise stated. See Oak's terms & conditions (Collection 2).
Lesson video
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Prior knowledge starter quiz
Download quiz pdf
6 Questions
Q1.What equipment can be used to peel vegetables?
What equipment can be used to peel vegetables?
table fork
palette knife
Q2.What knife technique is being shown?
What knife technique is being shown?
the bridge hold
the claw hold
Q3.Which sense is used to detect odour?
Which sense is used to detect odour?
sight
hearing
touch
taste
Q4.Be careful when using a for soup, the blades are sharp.
Be careful when using a for soup, the blades are sharp.
Q5.Match the following food hygiene principles:
Match the following food hygiene principles:
hair.
jumper.
hands.
apron.
Q6.What food labels help us to make healthier choices?
What food labels help us to make healthier choices?
storage information
place of origin
Assessment exit quiz
Download quiz pdf
6 Questions
Q1.Jollof rice is a popular rice dish originating from ...
Jollof rice is a popular rice dish originating from ...
South Africa
North Africa
Q2.The rice grains water and the starch swells inside, making them soft to eat.
The rice grains water and the starch swells inside, making them soft to eat.
Q3.Match the country with its rice dish.
Match the country with its rice dish.
paella
biryani
Jollof
nasi goreng
Q4.What is happening in this photo?
What is happening in this photo?
whisking
chopping
Q5.Which shows best practice to prevent accidents when using the hob?
Which shows best practice to prevent accidents when using the hob?
Q6.__________ tests are a form of sensory evaluation.
__________ tests are a form of sensory evaluation.
Viscosity
Characteristic