Socafro

Despite a successful career in retail, Alistair ‘JD’ Jeje always had a nagging feeling that there was something else he should be doing. It was only when everything ground to a halt during the pandemic and he had time to sit down and really think about what comes naturally to him, that he does with the least amount of effort, that it hit him. 
 
That thing that makes JD tick? It’s cooking.
 
JD has been cooking at his food stall, Socafro Kitchen, since 2020 and hasn’t looked back. The word ‘Socafro’ is a mash-up of JD’s two favourite types of music: the rhythmic beats of Soca from Trinidad & Tobago and the soulful lines of Afrobeat from Nigeria. This combination not only reflects JD’s Afro-Caribbean dual heritage but the recipes in this book, from jerk chicken to jollof rice. It’s not only the food that JD loves, but the food he loves to share.

Blasta (blastə) adj. from the Irish language, means delicious or tasty. Blasta Books are to cookbooks what street food is to restaurants: a fun, accessible way to eat exciting food.

Founded by publisher Kristen Jensen, she has copyedited, proofread and developed recipes and collaborated with Ireland’s best-known, award-winning food writers and chefs to create this inspiring series of books.

This hardback book measures 210mm x 150mm and has approx. 70 pages.  As with other titles within this series from Blasta Books each recipe is super easy to follow, accompanied by delightful illustrations by Nicky Hooper, which only add to the enjoyment of this read.