Making Jollof rice
I can use food skills to make Jollof rice.
Making Jollof rice
I can use food skills to make Jollof rice.
These resources will be removed by end of Summer Term 2025.
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.
To help you plan your year 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 year 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.
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
