Fermented rice, pink peppercorn and raw squid from Ikoyi, A Journey Through Bold Heat with Recipes (page 70) by Jeremy Chan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe includes the book's smoked Scotch bonnet emulsion as an ingredient. You may use the suya butter recipe on p. 230. Some components of this recipe require advance preparation of up to 48 hours or longer.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.