Traditional versus modern Egusi Soup — which wins?

I've now had Egusi Soup prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises crayfish powder in the way suya spiced meat skewers are eaten across West Africa but claim deep Nigerian roots. The spicy and bold character is more pronounced and direct.

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