Cooking class experience — learning Injera properly

I took a cooking class specifically to learn how to make Injera correctly. The instructor explained why niter kibbeh spiced clarified butter is used the way it is — something I'd never understood from just eating it. The richly buttery result when you make it yourself is different.

the Ethiopian coffee ceremony is a formalised ritual that can take hours. We learned how a communal injera sharing meal shapes the way this dish is eaten. The class ended with the meal and a glass of tej. I've made it three times since and each time it improves. Highly recommend the cooking class approach.