Making Jollof rice
Lesson details
Learning outcome
I can use food skills to make Jollof rice.
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.
Teacher tip
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.
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
Loading...
Prior knowledge starter quiz
6 Questions
Q1.What equipment can be used to peel vegetables?
Q2.What knife technique is being shown?
Q3.Which sense is used to detect odour?
Q4.Be careful when using a for soup, the blades are sharp.
Q5.Match the following food hygiene principles:
hair.
jumper.
hands.
apron.
Q6.What food labels help us to make healthier choices?
Assessment exit quiz
6 Questions
Q1.Jollof rice is a popular rice dish originating from ...
Q2.The rice grains water and the starch swells inside, making them soft to eat.
Q3.Match the country with its rice dish.
paella
biryani
Jollof
nasi goreng
Q4.What is happening in this photo?
Q5.Which shows best practice to prevent accidents when using the hob?
Q6.__________ tests are a form of sensory evaluation.
To help you plan your 7 cooking and nutrition lesson on: Making Jollof rice, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your 7 cooking and nutrition lesson on: Making Jollof rice, download all teaching resources for free and adapt to suit your pupils' needs.
The starter quiz will activate and check your pupils' prior knowledge, with versions available both with and without answers in PDF format.
We use learning cycles to break down learning into key concepts or ideas linked to the learning outcome. Each learning cycle features explanations with checks for understanding and practice tasks with feedback. All of this is found in our slide decks, ready for you to download and edit. The practice tasks are also available as printable worksheets and some lessons have additional materials with extra material you might need for teaching the lesson.
The assessment exit quiz will test your pupils' understanding of the key learning points.
Our video is a tool for planning, showing how other teachers might teach the lesson, offering helpful tips, modelled explanations and inspiration for your own delivery in the classroom. Plus, you can set it as homework or revision for pupils and keep their learning on track by sharing an online pupil version of this lesson.
Explore more key stage 3 cooking and nutrition lessons from the Informed food choices unit, dive into the full secondary cooking and nutrition curriculum, or learn more about lesson planning.