Lesson 2: Foods and Beverages of Africa
Duration of Days: 4
Lesson Objective
Students will research and create a dish of an African country.
Students will research and create a beverage that is used in the same region their dish that they create.
what different food tastes do I want to know about and explore?
Is this food Item something I want to prepare for others?
Do I have the ingredients available to make this item at home?
What do I have to purchase to make my recipe?
Is the preparation of this food item within my budget?
Jollof rice - a popular West African dish made with rice cooked in a flavorful tomato and pepper sauce
Bobotie - a South African dish consisting of spiced minced meat baked with an egg-based topping
Injera - a sourdough-risen flatbread with a unique spongy texture, commonly eaten in Ethiopia and Eritrea
Plantain - a starchy fruit similar to a banana, often used in African cuisines and can be cooked in various ways
Tagine - a North African stew cooked in a cone-shaped earthenware pot, also referring to the pot itself
Suya - a spicy meat skewer dish popular in West Africa, seasoned with a mixture of ground peanuts and spices
Braai - an African barbecue or grill, often involving the cooking of meat over an open flame
Doro Wat - a spicy Ethiopian chicken stew, often served with injera
Pap - a South African porridge or maize meal dish, commonly eaten as a staple food
8.5.9 Prepare sandwiches ,canapes and appetizers using safe handling and professional preparation techniques.
Task analysis, identify steps in a problem/solution in an orderly fashion.
Level 4
Students will construct a dish.
Students will compare dish,
Students will critique the flavors of different dishes
Food supply and safe storage of food stocks.
Any food item can be found or sourced locally. Food items depend on a stable foods supply chain.
Paring students according to abilities in the kitchen for support.
Grouping students together who have different strengths.
Teacher assessment of completed dish and student feedback on the expected outcome vs. the actual outcome of the recipe in terms of taste and appearance.
On-line research for recipes as well as seeking out media representation of the process and results of various recipes that are under student consideration.