Cooking and Serving Traditional Dishes and Drinks (Primary 6)

HOME ECONOMICS

FIRST TERM

SEVENTH WEEK

THEME: FOOD AND NUTRITION 

BASIC 6

TOPIC: Cooking and Serving Traditional Dishes and Drinks

PERFORMANCE OBJECTIVES

• By the end of the lesson, the pupils should have attained the following objectives (cognitive, affective and psychomotor) and be able to:

1. state the method of cooking the special dishes;
2. prepare and serve traditional dishes/drink for special occasions.

ENTRY BEHAVIOR

• The pupils are required to already have  learned

1. major meal of the day I
2. meal of the day II
3. special dishes and drinks

INSTRUCTIONAL MATERIALS

• The teacher will teach the lesson with the aid of charts of special dishes and drinks.

METHOD OF TEACHING

1. Explanation
2. Discussion
3. Questions and answers

REFERENCE MATERIALS

1. Scheme of Work
2. 9 – Years Basic Education Curriculum
3. Course Book
4. All Relevant Materials
5. Online Materials

Related post – food and nutrition, meals of the day I, meals of the day II, classification of food and source of nutrients, menu chart for the day, prepare and serve traditional dishes and drinks for special occasions. scheme of work – first term – second term – third term. 

CONTENT OF THE LESSON 

METHODS OF COOKING TRADITIONAL DISHES

• EDIKANG IKONG

Ingredients

1. 10 pieces of cooked beef
2. 24 pieces of cooked cow skin – pomo
3. 2 large sizes of stock fish head or pieces
4. Ugu pumpkin leaves or 2 large bunches
5. Water leaves of 1 bunch
6. Fresh or dry pepper (2 tablespoons)
7. 4 pieces of cooked shaki
8. 4 pieces of cooked cowleg
9. 1 medium size of dry fish
10. 4 tablespoons of ground crayfish
11. Seasoning of your choice
12. Salt to taste
13. 4 cups of water

METHOD 

1. In a clean pot, place cooked beef, stockfish head, cooked pomo, pre – cooked cowleg, dry fish, shaki, and washed water leaves and 4 cups of water.
2. Cook for 10 minutes or till juice begins to dry up.
3. Add the group crayfish and dry pepper, seasoning, salt if necessary and stir up.
4. Cover for two minutes
5. Add shredded ugu leaves and cover the pot.
6. Let simmer for about 3 minutes.
7. Add the palm oil.
8. Stir well and cook for 2 more minutes uncovered.
9. Remove from heat.

SERVE

Serve with:

1. Pounded yam
2. Eba
3. Amala
4. Semo
5. Wheat
6. Fufu

PRESENTATION

• To deliver the lesson, the teacher adopts the following steps:

1. To introduce the lesson, the teacher revises the previous lesson. Based on this, he/she asks the pupils some questions;
2. Demonstrates cooking of special dishes;
3. Pupil’s Activities – Discuss the different cooking methods.
4. Gives every pupils an opportunity for practical group work;
5. Pupil’s Activities – Collect traditional and foreign recipes for special occasions and cooking in groups.
6. Demonstrates the preparation of traditional drinks at festivals in the locality;
7. Pupil’s Activities – Prepare and serve home drinks for special occasion.
8. Write short notes on traditional/special dishes;
9. Pupil’s Activities – Take notes summary.

CONCLUSION

• To conclude the lesson for the week, the teacher revises the entire lesson and links it to the following week’s lesson – meal services and entertainment.

LESSON EVALUATION

• Pupil to: