Cooking class experience — learning Ayib properly

I took a cooking class specifically to learn how to make Ayib correctly. The instructor explained why mitmita bird's eye chilli is used the way it is — something I'd never understood from just eating it. The intensely spiced and complex result when you make it yourself is different.

Ethiopian communal eating with no utensils from a shared injera is a social and hygienic tradition. We learned how a traditional coffee ceremony setting shapes the way this dish is eaten. The class ended with the meal and a glass of fresh juice. I've made it three times since and each time it improves. Highly recommend the cooking class approach.