Traditional versus modern Kelewele — which wins?

I've now had Kelewele prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises fermented dawadawa in the way fufu and soup eating requires communal sharing and is eaten with the hands. The hearty and earthy character is more pronounced and direct.

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