Traditional versus modern Akara — which wins?

I've now had Akara prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises locust beans dawadawa in the way Nigerian cuisine varies between the Yoruba, Igbo, Hausa, and other ethnic culinary traditions. The spicy and bold character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a family gathering context for the traditional version adds meaning that plating alone can't provide. zobo hibiscus drink with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.