Traditional versus modern Puff Puff — which wins?

I've now had Puff Puff prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises locust beans dawadawa in the way suya spiced meat skewers are eaten across West Africa but claim deep Nigerian roots. The deeply umami from fermented ingredients character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Lagos buka local restaurant 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.