Cooking class experience — learning Fufu properly

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

the debate over Ghanaian versus Nigerian jollof rice is a celebrated West African rivalry. We learned how a Accra chop bar shapes the way this dish is eaten. The class ended with the meal and a glass of Club Beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.