Making Jollof rice
I can use food skills to make Jollof rice.
Making Jollof rice
I can use food skills to make Jollof rice.
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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.
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
Lesson video
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Starter quiz
6 Questions
hair.
jumper.
hands.
apron.
Exit quiz
6 Questions
paella
biryani
Jollof
nasi goreng
