Traditional versus modern Banku — which wins?

I've now had Banku prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises kontomire cocoyam leaves in the way the debate over Ghanaian versus Nigerian jollof rice is a celebrated West African rivalry. The nutty and palm-rich character is more pronounced and direct.

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