> By the way, I see this phenomenon a lot with African restaurants in the US. If you are targeting, say just Nigerians or Kenyans, your restaurant will fail 100%.

> They are not enough of them and are often unappreciative and judgemental--complaining it is not like their mother's cooking!

> The African restaurants that succeed make it exotic and exciting enough to appeal to Americans and the broader populace. They may invent dishes or create a 'fusion' menu but who cares! After all, there is no "General Tso's" chicken in China!

is Ethiopian cuisine special here? I see 100% Ethiopian restaurants on the west coast, and they seem successful, without having to go the 'fusion' route.