ach recipe in Socafro, from Afro-Trini macaroni pie to Alistair Jeje's take on jollof rice, tells a story reminiscent of his childhood memories, reflecting his West African and Caribbean dual heritage.

The word ‘Socafro’ is a mash-up of Alistair Jeje’s two favourite types of music: the rhythmic beats of Soca from Trinidad & Tobago and the soulful lines of Afrobeat from Nigeria. This combination reflects Alistair’s own dual heritage and it’s also the name of his business, Socafro Kitchen. Each recipe in this book, from his Afro-Trini macaroni pie to his take on jollof rice, tells a story reminiscent of Alistair’s childhood memories, bridging the culinary gap between West Africa and the Caribbean.