Cooking class experience — learning Banku properly

I took a cooking class specifically to learn how to make Banku correctly. The instructor explained why dried fish is used the way it is — something I'd never understood from just eating it. The nutty and palm-rich result when you make it yourself is different.

the debate over Ghanaian versus Nigerian jollof rice is a celebrated West African rivalry. We learned how a family Sunday fufu meal shapes the way this dish is eaten. The class ended with the meal and a glass of sobolo sorrel drink. I've made it three times since and each time it improves. Highly recommend the cooking class approach.