Preparation of Simple Meals – Moi – Moi (Primary 5)

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SECOND TERM 

WEEK 

PRIMARY 5

THEME: FOOD AND NUTRITION 

TOPIC: Steaming Method of Cooking Moi – Moi 

PERFORMANCE OBJECTIVES

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

1. Discuss the process of steaming method of moi – Moi yam.
2.  cook moi moi using boiling method.

ENTRY BEHAVIOR

The pupils are required to already learned steaming method of cooking.

Related links

• Boiling method,
• Steaming method,
• Frying method,
• Roasting method,
• Stewing method,
• Baking method,
• Boiling yam. 

INSTRUCTIONAL MATERIALS

The teacher will teach the lesson with the aid of:

1. Charts showing the different cooking methods.
2. Food ingredients for meal preparation. 
3.  Cooking pot, stove, oven, frying pan, etc.
4.  Relevant books.

METHOD OF TEACHING – Choose a suitable and appropriate methods for the lessons.

Note – Irrespective of choosing methods of teaching, always introduce an activities that will arouse pupil’s interest or lead them to the lessons. 

REFERENCE MATERIALS

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

CONTENT OF THE LESSON 

Moi – Moi is cook with much ingredients. Mostly served with fried rice, jollof rice, white rice, pap (ogi or akamu), custard, garri (drinking), etc.

PREPARING MOI – MOI USING STEAMING METHOD 

Ingredients – bean, onion, crayfish, pepper, vegetable oil, salt to taste, water and stuffing – boiled egg and boiled fresh fish.

PROCESS

1. Pick the bean
2. Soak in water to soften the skin.
3. Remove the skin
4. Add pepper and onion
5. Grind into paste
6. Add warm water and warm oil
7. Add stuffing – boiled egg and boiled fresh fish.
8. Mix thoroughly
9. Add salt
10. Wrap into leaves, put in cup or nylon (your choice)
11. Place above the boiling water to steam until it cooks
12. Serve hot or warm with pap, garri, rice, etc.

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. Guides discussion on steaming methods of cooking. 
3. Pupil’s Activities – Participate in the discussions.
4.  Demonstrates steaming method of cooking moi – moi.
5. Pupil’s Activities – Practice streaming method of cooking moi – moi.
6.  Supervises pupils practicals.
7. Gives a board summary.

CONCLUSION

• To conclude the lesson for the week, the teacher revises the entire lesson and links it to the following week’s lesson – frying plantain (deep frying).

LESSON EVALUATION

Pupils to cook using steaming method of cooking moi – moi.