Cooking class experience — learning Ogbono Soup properly

I took a cooking class specifically to learn how to make Ogbono Soup correctly. The instructor explained why locust beans dawadawa is used the way it is — something I'd never understood from just eating it. The complex and robust 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 Chapman cocktail. I've made it three times since and each time it improves. Highly recommend the cooking class approach.