Traditional versus modern Waakye — which wins?

I've now had Waakye prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises groundnuts in the way fufu and soup eating requires communal sharing and is eaten with the hands. The nutty and palm-rich character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a market jollof rice stall context for the traditional version adds meaning that plating alone can't provide. Malt Guinness with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.