Traditional versus modern Ayib — which wins?

I've now had Ayib prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises mitmita bird's eye chilli in the way Ethiopian communal eating with no utensils from a shared injera is a social and hygienic tradition. The deep and earthy character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a traditional coffee ceremony setting context for the traditional version adds meaning that plating alone can't provide. fresh juice with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.