Alistair JD Jeje of Socafro Kitchen shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
Alistair Jeje, affectionately known by many as JD, is the proud proprietor of Socafro Kitchen, a bustling street food venture in Waterford City offering an enticing fusion of Caribbean and Nigerian flavours.
This culinary blend pays homage to his roots: his mother hails from Trinidad and his father from Nigeria. The name Socafro comes from JD’s passion for two distinct music genres: the vibrant rhythms of Caribbean soca and the pulsating beats of Afro tunes.
This year, JD is among the incredible line-up of chefs appearing across the weekend at WellFest. He shares with us his life in food.
What are your earliest memories of food?
Food was always a celebration in my house. I remember the sounds of sizzling pots, the smell of spice in the air, and the way the whole house came alive on Sundays. My mum and aunties would be in the kitchen cooking with love, laughter and vibes—it wasn’t just about eating, it was about coming together.
How would you describe your relationship with food?
Deep and evolving. Food is how I express love, creativity and culture. It’s been my comfort, my hustle, and now, my passion-fueled career. Nowadays my relationship with food has become more intentional, but I still believe flavour and joy should always be on the plate.
What was the first meal you learned to cook?
Jollof rice—no question. It was serious business in my family, and I took it on like a rite of passage. I remember standing over the pot, sweating over whether the rice would burn (a little crust is fine, let’s be honest), but when I got it right, I felt like a boss.
How did food become your career
Food is in my DNA, but it became my career when I launched Socafro Kitchen. I wanted to create a space where Afro-Caribbean flavours could shine, unapologetically. It started with a food truck, expanded into catering, and now we’re building experiences, products, and even a cookbook that celebrate our heritage with pride.
What’s your go-to breakfast?
I keep it high in protein—usually a smoothie with peanut butter, banana, oats and a protein boost. But if I’m spoiling myself, some fried plantain and scrambled eggs will always have my heart.
If you’re impressing friends and family at a dinner party, what are you serving up?
You’re getting the full Socafro experience: jerk chicken, jollof rice, grilled plantain, peppered wings, maybe a homemade slaw, and some suya-spiced skewers. If no one’s sweating a little from the heat, I haven’t done my job.
Who is your culinary inspiration?
Honestly? The women in my life. My mum, my grandmothers, my aunties. They cooked with soul, resourcefulness, and love. But also chefs like Ainsley Harriott, they showed me that our flavours deserve to be front and centre.
What would your last meal on earth be?
Oxtail stew, jollof rice, fried plantain, Carib cabbage, puff-puff for dessert, and a chilled glass of sorrel. Every bite would be a memory.
What’s your go-to comfort food?
Nigerian’s rice and stew—simple, comforting, full of love. It takes me right back to childhood and always feels like a hug from home.
What’s the go-to quick meal you cook when you’re tired and hungry?
Scrambled eggs, avocado, and grilled plantain. It’s quick, satisfying, and still feels like a proper meal.
What is one food or flavour you cannot stand?
Oysters. Funny enough, I used to enjoy them, but something changed—maybe the texture or the brininess. These days, I just can’t do it. One slurp and I’m out!
Hangover cure?
Spicy pepper soup, hands down. Clears your head, warms your soul, resets everything.
Sweet or savoury?
Savoury all day, but don’t leave puff-puff or chin chin in front of me if you don’t want them gone.
Fine dining or pub grub?
I’m slowly leaning into fine dining and appreciating the full experience—the storytelling, the presentation, the artistry. But I’ll always have love for proper pub grub. A well-done plate of wings, chips, or a hearty pie still hits the soul in a way fancy plating can’t.
Favourite restaurant in Ireland?
MamaShee is my go-to. The food is consistently fire—proper Nigerian flavours, no shortcuts. It reminds me of home in the best way. Whether it’s the jollof, the suya, or their pepper soup, you can taste the authenticity and passion in every dish. Real comfort food with serious flavour.
Best coffee in Ireland?
I’m more of a tea guy, but if I’m grabbing coffee, 3fe is always solid.
What are your thoughts on the Irish foodie scene?
It’s growing fast and getting more diverse, which is amazing to see. There’s still space to spotlight more African and Caribbean food stories, but the appetite is definitely there.
What’s your favourite thing about cooking?
It’s storytelling. Every dish I cook tells a story—of where I’m from, who raised me, and where I’m going. Cooking is my way of connecting with people on a deeper level.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
It’s sacred. Food brings people together, nourishes our bodies and our spirits, and creates memories that last a lifetime. It’s more than a meal, it’s connection.
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene?
More support for emerging food entrepreneurs, especially those from underrepresented backgrounds. We need easier access to funding, more affordable commercial spaces, and less red tape. The talent and passion are there—it just needs a better runway.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
In Lagos recently, I had grilled suya beef from a roadside vendor. It was smoky, spicy, juicy—the kind of food that stops you mid-bite. No frills, just real flavour. That’s what I live for.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
My mum deserves her flowers. She laid the foundation for everything I know in the kitchen. Her cooking wasn’t just good—it was soulful, and that’s the standard I cook with today.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
Good energy. You can taste love in a meal. Great food, warm people, a bit of music in the background, and no one watching the clock—that’s the magic.
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