Cooking class experience — learning Feijoada properly

I took a cooking class specifically to learn how to make Feijoada correctly. The instructor explained why manioc flour farinha is used the way it is — something I'd never understood from just eating it. The robust and filling result when you make it yourself is different.

Brazilian cuisine reflects indigenous, Portuguese, and African culinary heritages in equal measure. We learned how a São Paulo padaria shapes the way this dish is eaten. The class ended with the meal and a glass of açaí bowl. I've made it three times since and each time it improves. Highly recommend the cooking class approach.