Resource 2: Recipes
Teacher resource for planning or adapting to use with pupils
Here are two different ways of presenting the same recipe.
Peel one pineapple.
Cut the pineapple into small pieces.
Measure half a cup of sugar.
Add the sugar to 100 ml of water.
Boil the sugar solution.
Add the pineapple and simmer until tender.
Leave it to cool.
Bottle the stewed pineapple and seal the bottles.
Stewed pineapple (process description)
To stew pineapples, one pineapple is peeled and cut into pieces. Half a cup of sugar is added to 100 ml of water and boiled. The pineapple pieces are added to the boiling sugar solution. The pineapple pieces are simmered until they are tender, then it is left to cool. Then it is bottled and the bottles are sealed.
Here are two recipes from Ghana. You could get your pupils to illustrate them and draw a flow chart for them.
Remove the skin and bones from the smoked fish and flake the flesh with a fork.
In a deep bowl, mash the egg yolks with the milk until they form a smooth paste.
Add the sugar, salt and 1 tablespoon of the lime juice. Then beat in the olive oil, a teaspoon at a time.
Chop the egg whites finely and add them to the bowl, along with the fish. Combine thoroughly but gently.
Just before serving, cut the avocados in half, remove the pits and fill with the fish mixture.
1/2 lb firm smoked fish
4 eggs, hard-boiled with whites separated from yolks
cup of milk
1/4 tsp sugar
1/2 tsp salt
1/4 cup lime juice
2 tbsp olive oil
2 large ripe avocados
1 large red bell pepper
Garnish with pepper and pass around the remaining lime juice to sprinkle on individual servings.
Peel and wash onions and put into a saucepan. Wash tomatoes, pepper and garden eggs, add to the onions and cover with cold water. Bring to the boil and cook until soft.
Cut the meat into small pieces, wash and season with salt, garlic and chopped shallots. Add a little water, put it on the fire and allow to boil for about 10 minutes.
Grind the cooked vegetables (tomatoes, pepper and onions) and add to the beef on the fire. Add the remaining water.
2 medium sized onions
1 teaspn. red pepper
4 garden eggs
1lb beef, smoked fish or chicken
1 teaspn. salt
1 clove garlic
6 shallots, chopped
4 pts cold water
Allow soup to simmer until meat is tender. Remove seeds and skin from the garden eggs and serve separately.
Serve hot with fufu.