In his new book, author Josh Schonwald predicts that sub-Saharan African cuisine will make a big impact on the dining industry in the next 20 years, as adventurous foodies clamor for exotic food that has yet to enter the mainstream. Schonwald, who dines frequently at African eateries in Chicago, said people should take advantage of their local, ethnic eateries now.
"This is an opportunity to try something before it's translated by the food industry," says Schonwald. "You have a different experience now. I find it exhilarating to go to a place like this. It is so geared on focusing on the community, it's a cultural experience."