Food.

Cook and writer Zoe Adjonyoh describes it as "the last continent of relatively unexplored food in the mainstream domain" in her book, Zoe's Ghana Kitchen. Authors with African and Caribbean heritage shouldn't be pigeonholed into writing about it (Ramoutar's latest book, The Ice Kitchen, is on getting the most out of your freezer), yet they're underrepresented in every area of food media. Jimi Famurewa, named restaurant writer of the year by the Guild of Food Writers, is also Britain's first and only black newspaper food critic. [Extracted from the article]

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