Cooking class experience — learning Light Soup properly

I took a cooking class specifically to learn how to make Light Soup correctly. The instructor explained why kontomire cocoyam leaves 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.

fufu and soup eating requires communal sharing and is eaten with the hands. We learned how a market jollof rice stall 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.