World Cuisines

Rougaille

Mauritius

The Creole tomato braise: rougaille — a garlicky, thyme-scented tomato sauce into which go sausages, salt fish, prawns or eggs — the Mauritian home sauce for everything. Ingredients: tomatoes, onions, garlic, ginger, thyme, chiles, oil; proteins: pork sausages, salted fish, prawns, eggs.

What it is

The Creole tomato braise: rougaille — a garlicky, thyme-scented tomato sauce into which go sausages, salt fish, prawns or eggs — the Mauritian home sauce for everything. Ingredients: tomatoes, onions, garlic, ginger, thyme, chiles, oil; proteins: pork sausages, salted fish, prawns, eggs. Recipe: 1) Fry onions, garlic, ginger and thyme. 2) Add tomatoes; cook to a rich sauce. 3) Add the protein; simmer until it takes the sauce's colour. 4) Serve over rice. Serve: with rice, lentils and a green chutney. Flavor: Mediterranean-Creole, bright, garlicky. History: rougaille (from French roux-family sauces via Madagascar's romazava kin) is the island's French-Creole layer. See also: Dholl Puri, Octopus Curry (Mauritian).

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