Cooking class experience — learning Acarajé properly

I took a cooking class specifically to learn how to make Acarajé correctly. The instructor explained why dried shrimp is used the way it is — something I'd never understood from just eating it. The sweet from tropical fruits result when you make it yourself is different.

Brazilian cuisine reflects indigenous, Portuguese, and African culinary heritages in equal measure. We learned how a Rio de Janeiro boteco bar shapes the way this dish is eaten. The class ended with the meal and a glass of guaraná Antarctica. I've made it three times since and each time it improves. Highly recommend the cooking class approach.