Why some still choose traditional mortar and pestle over machine

My aunt warned me never to use machines to make fufu, as in the grinding and pounding into fufu being done by machines. I told her aunt you have to become a modern woman oh, she said modern will kill me if I keep that belief and I laughed with her.

But now I'm thinking about why exactly some decide to stick with old ways like using a mortar and pestle for fufu instead of the machine.

Let's look at both cases and perhaps after I'm done you'll understand their reasoning because I didn't understand them before learning a few things about the difference.

A metal blade is good at cutting, but sometimes a little more is needed. When a spice is cut, big chunks of the spice go sliding around the bowl. But a mortar and pestle properly break down spices so there's no chunks sneaking around and there's no flavor lost. That's what separates a mortar and pestle from a metal blade. It's not just fufu but anything about grinding, even pepper.

With a metal blade, it's the speed of the cut that cooks up spices fast, but that speed is what ruins the flavor. At that point, you're not even tasting the spice, it's like a ruined version of it. It's common knowledge that with a mortar and pestle comes effort and time, but that effort puts you in control over the spice. It's doing a service to the spice and it's the kind of control that is of the utmost importance to any cook since your objective is a delicious meal that is also healthy.

A mortar and pestle lasts longer than any blender because the only thing that it's losing is a little spice. But your metal machine is bound to wear and tear.

In the kitchen, it can't get more efficient and effective than a mortar and pestle.

A machine is for time management, but for playing with all of the ingredients and making the dish have its real flavors for the best version of all of the cooked ingredients, you really need the mortar and pestle.

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