Traditional versus modern Jollof Rice — which wins?

I've now had Jollof Rice prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises palm oil in the way Nigerian cuisine varies between the Yoruba, Igbo, Hausa, and other ethnic culinary traditions. The deeply umami from fermented ingredients character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Nigerian restaurant abroad context for the traditional version adds meaning that plating alone can't provide. Chapman cocktail with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.