Traditional versus modern Suya — which wins?

I've now had Suya 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 rich and earthy from palm oil 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. zobo hibiscus drink with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.