Cooking class experience — learning Jerk Chicken properly

I took a cooking class specifically to learn how to make Jerk Chicken correctly. The instructor explained why scotch bonnet is used the way it is — something I'd never understood from just eating it. The boldly spiced result when you make it yourself is different.

Jamaican jerk cooking traces to the Maroon communities who preserved meat with allspice and chilli. We learned how a family Sunday dinner shapes the way this dish is eaten. The class ended with the meal and a glass of sorrel drink. I've made it three times since and each time it improves. Highly recommend the cooking class approach.