Cured tigerfish with tomato, garlic, lime, and peanut butter (Faseekh) from The Sudanese Kitchen: An Introduction to Local Food and Drink (page 208) by Omer Al Tijani

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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 coarse sea salt for salt flakes, and passata for tomato juice; advance preparation: fish cures for up to 3 weeks.

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