The question of which African cuisines will enter the Western mainstream is one of those debates that happens with experts looking to spot the latest global food trends.
The migration of Africans to Europe and the US has introduced a range of African products and dishes to the world. Ethiopian and Moroccan food have already made their mark with popular restaurants in urban hubs like London, New York, Paris, and Washington DC.
But the question of whether dishes from other parts of Africa can enter the mainstream depends on how that culture and country is viewed in the West, according to Krishnendu Ray, a professor of food studies at New York University. In his book, The Ethnic Restaurateur, Ray argues that assumptions about a group of people or nation can influence the popularity and pricing of their cuisine.