Cooking class experience — learning Kelewele properly

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

fufu and soup eating requires communal sharing and is eaten with the hands. We learned how a Ghanaian restaurant abroad 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.