A face of English Christianity (Photo by Dan Kitwood/Getty Images)

The future of the Christian religion in England is not to be found in the southern shires or the former mill towns of the North. Out there, the voice and tenor of the Bible is a thinning force, a hoarse whisper. In London, the most multicultural part of Europe, it is closer to a deafening roar.
Consider British GQ’s next cover star, the Ealing-born Bukayo Saka. The 20-year-old English footballer has had a redemptive story since he missed the losing penalty in the Euros 2020 final last summer; he has been the brightest star in a rejuvenated Arsenal team that has a good chance of getting into the top four in the Premier League.
Along with a snazzy photo shoot, Saka recorded a video for GQ in which he lists his ten most essential items. There is an iPad, a portable music speaker, some Twix chocolate bars, a football, a PlayStation, trainers, and moisturiser: all the things you’d expect any sporty young man to be proud of possessing.
But Saka also included something else — a Bible, gifted to him by his father. “Religion is a big part of my life,” Saka says in the video. “Obviously I’m a strong believer in God.” Of course, by religion Saka means Christianity. And the use of obviously is striking: why is it obvious he would be a strong believer in God as a young person born and bred in the capital city of a western European nation? Well, it is obvious to him because of his family. Saka comes from a Nigerian family. And for many black African communities in Britain, Christianity is everything.
So Saka, one of the standard-bearers of the England national football team — which substitutes for religion in the country at large — also embodies another fascinating nexus: the relationship between a black British identity and Christianity, a religion that was introduced to anglophone west Africa by the British.
There’s a concept called the pizza effect. The original pizza was once a basic dish found in different pockets of Italy: a flat bread spread with tomato sauce; no toppings. When immigrants from Sicily and southern Italy moved to America between the late 19th and early 20th century, they introduced pizza to Americans. And these Italian-Americans, on the streets of New York and Philadelphia and Chicago, gave this basic dish a renewed colour: it became a food of multiple toppings and textures. After the First World War, pizza was reintroduced to Italy. And it became pizza: not just a flat baked bread with some tomato sauce — but a national dish of magnificent variation.