Fish escabeche with salsa (Ìmóyò ẹlẹ̀ja) from Chop Chop - Cooking the Food of Nigeria (page 107) by Ozoz Sokoh

  • green bell pepper
  • garlic cloves
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute habanero pepper for Scotch bonnet pepper, and fresh lime juice or fresh lemon juice for white wine vinegar. Refrigerate for at least 1 hour or up to 2 days.

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

Accompaniments: Ìmóyò ẹba

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

    Can substitute habanero pepper for Scotch bonnet pepper, and fresh lime juice or fresh lemon juice for white wine vinegar. Refrigerate for at least 1 hour or up to 2 days.

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