Cooking class experience — learning Jollof Rice properly

I took a cooking class specifically to learn how to make Jollof Rice correctly. The instructor explained why locust beans dawadawa is used the way it is — something I'd never understood from just eating it. The rich and earthy from palm oil result when you make it yourself is different.

Nigerian cuisine varies between the Yoruba, Igbo, Hausa, and other ethnic culinary traditions. We learned how a roadside suya stall at night shapes the way this dish is eaten. The class ended with the meal and a glass of Chapman cocktail. I've made it three times since and each time it improves. Highly recommend the cooking class approach.