Cooking class experience — learning Akara properly

I took a cooking class specifically to learn how to make Akara correctly. The instructor explained why uziza leaves is used the way it is — something I'd never understood from just eating it. The complex and robust result when you make it yourself is different.

suya spiced meat skewers are eaten across West Africa but claim deep Nigerian roots. We learned how a Nigerian restaurant abroad shapes the way this dish is eaten. The class ended with the meal and a glass of Fanta orange. I've made it three times since and each time it improves. Highly recommend the cooking class approach.