Title: Exploring Traditional Ghanaian Foods

Grade Level: BTS students in France (ages 16-18)

Objective: 1. To introduce students to the rich culinary heritage of Ghana. 2. To familiarize students with traditional Ghanaian ingredients, cooking techniques, and dishes. 3. To promote cultural understanding and appreciation through food.

Materials: 1. PowerPoint presentation or visual aids showcasing Ghanaian cuisine, ingredients, and dishes. 2. Samples of traditional Ghanaian ingredients (e.g., plantains, yams, palm oil, groundnuts, etc.). 3. Cooking utensils and equipment (optional, depending on availability). 4. Printed recipes of traditional Ghanaian dishes.

Procedure:

1. Introduction (10 minutes) a. Begin the lesson by discussing the importance of food in culture and how it reflects the traditions and history of a country. b. Show images of Ghanaian landscapes, people, and traditional food to create interest and curiosity among students.

2. Ghanaian Cuisine Overview (15 minutes) a. Present a PowerPoint or visual aids to introduce students to the key features of Ghanaian cuisine, such as the use of staple foods like plantains, yams, and cassava. b. Discuss the influence of various ethnic groups on Ghanaian cuisine, including the Ashanti, Ewe, and Ga. c. Highlight the significance of spices, herbs, and flavorings commonly used in Ghanaian cooking.

3. Traditional Ghanaian Ingredients (15 minutes) a. Show samples of traditional Ghanaian ingredients and explain their importance in Ghanaian cuisine. b. Discuss the nutritional value and unique characteristics of each ingredient. c. Encourage students to ask questions and share their observations.

4. Cooking Demonstration (30 minutes) a. If possible, conduct a live cooking demonstration of a traditional Ghanaian dish (e.g., Jollof rice, Banku, or Kelewele). b. Explain the cooking techniques, ingredients, and step-by-step process involved. c. Discuss the cultural significance and regional variations of the dish. d. Alternatively, show pre-recorded videos of Ghanaian chefs preparing traditional dishes.

5. Tasting Session (20 minutes) a. Provide students with small portions of traditional Ghanaian dishes to taste. b. Encourage students to share their thoughts and impressions about the flavors, textures, and overall experience. c. Discuss the importance of communal eating and sharing meals in Ghanaian culture.

6. Reflection and Discussion (10 minutes) a. Facilitate a class discussion on the students’ overall experience and what they have learned about Ghanaian cuisine. b. Encourage students to reflect on the similarities and differences between Ghanaian and French cuisine. c. Discuss the importance of cultural exchange and understanding through food.

7. Culinary Project (Homework) a. Assign students to research and prepare a traditional Ghanaian dish at home. b. Ask them to document their experience, including the ingredients used, cooking process, and their personal reflections. c. Encourage students to share their culinary projects in the next class.

Extension Activities (Optional): 1. Guest Speaker: Invite a Ghanaian chef or a member of the Ghanaian community to share their personal experiences and insights into Ghanaian cuisine. 2. Field Trip: Organize a visit to a local Ghanaian restaurant or market to further explore Ghanaian food culture. 3. Cultural Exchange: Encourage students to share their culinary projects with their peers from Ghana or other countries, fostering cross-cultural connections.

Note: It is essential to consider any dietary restrictions or allergies among the students when selecting dishes for the tasting session.