Cooking class experience — learning Moqueca properly

I took a cooking class specifically to learn how to make Moqueca correctly. The instructor explained why manioc flour farinha is used the way it is — something I'd never understood from just eating it. The rich and earthy result when you make it yourself is different.

Brazilian cuisine reflects indigenous, Portuguese, and African culinary heritages in equal measure. We learned how a churrascaria rodizio steakhouse 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.