Cooking class experience — learning Kitfo properly

I took a cooking class specifically to learn how to make Kitfo correctly. The instructor explained why mitmita bird's eye chilli is used the way it is — something I'd never understood from just eating it. The tangy from fermented injera result when you make it yourself is different.

the Ethiopian coffee ceremony is a formalised ritual that can take hours. We learned how an Ethiopian diaspora restaurant abroad shapes the way this dish is eaten. The class ended with the meal and a glass of Ethiopian coffee ceremony. I've made it three times since and each time it improves. Highly recommend the cooking class approach.