Cooking class experience — learning Egusi Soup properly

I took a cooking class specifically to learn how to make Egusi Soup correctly. The instructor explained why ogiri fermented seeds is used the way it is — something I'd never understood from just eating it. The deeply umami from fermented ingredients result when you make it yourself is different.

suya spiced meat skewers are eaten across West Africa but claim deep Nigerian roots. We learned how a Lagos buka local restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of palm wine. I've made it three times since and each time it improves. Highly recommend the cooking class approach.