Cooking class experience — learning Curry Goat properly

I took a cooking class specifically to learn how to make Curry Goat correctly. The instructor explained why scotch bonnet is used the way it is — something I'd never understood from just eating it. The fiery and aromatic result when you make it yourself is different.

ackee is legally restricted for export when unripe due to toxicity — an unusual national dish ingredient. We learned how a beach seafood restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of sorrel drink. I've made it three times since and each time it improves. Highly recommend the cooking class approach.