Socafro: Afro-Caribbean Cooking from Jollof to Jerk Indigenous Fibre Art through documented field trips

through documented field trips

to feed the soul and preserve heritage

including pieces by Gavin Turk and Alicja Kwade

or that the brown basilisk reptile can run across water

Featuring essays by Travis Curtin

Socafro: Afro-Caribbean Cooking from Jollof to Jerk Indigenous Fibre Art through documented field tripsach 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 Jejes two favourite types of music: the rhythmic beats of Soca from Trinidad & Tobago and the soulful lines of Afrobeat from Nigeria. This combination reflects Alistairs own dual heritage and its also the name