Cooking class experience — learning Oxtail Stew properly

I took a cooking class specifically to learn how to make Oxtail Stew correctly. The instructor explained why thyme is used the way it is — something I'd never understood from just eating it. The boldly spiced 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 roadside rum bar shapes the way this dish is eaten. The class ended with the meal and a glass of Red Stripe beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.