The Mauritian Rougaille - Favourite Dish Of Mauritians
RubeinaOctober 18 20190 Comments
The traditional Mauritian “rougaille” is a favourite dish among the locals. Everyone around the island loves it and it is present in almost every ethnicity in the country. Rougaille is a tomato based dish, rich in flavour thanks to the added spices. There are variations that came to be during the years or while it was passed on to newer generations but you will definitely recognise the famous rougaille when you see it.
The dish can be modified to adapt to taste. Some of the main ingredients of a good rougaille are tomatoes (it won’t be a rougaille without it), onions, ginger, garlic, thyme, curry leaves, coriander, chilli, etc. For a basic rougaille you can just use tomato, garlic, onion and curry leaves; yes as simple as this.
Once you have the basic rougaille, you can add almost anything you want for more flavour, these can be anything like meat, fish, eggs, sausages, vegetables… the list is endless. This is why rougaille is appreciated- it can be modified in every way you can imagine and it is very easy to prepare.
In Mauritius, a rougaille usually serves as an accompaniment to another curry, otherwise it can be eaten with rice, roti, dholl puri and some even eat it with pasta. It can also be eaten as it is, and it is usually the case when you buy street food. This is usually to suit both veg and non-veg diets.
How to prepare the perfect Mauritian rougaille
This is one of the easiest foods to try and you there’s no way you can ruin it. So, if you are a rookie in the kitchen, don’t hesitate to get your apron on and try this yummy dish.
Cooking time will be approximately 30 minutes and around 10 to 15 minutes for preparation. The recipe below is for 5 persons.
400 gms tomatoes (will taste better with fresh tomatoes but you can use canned as well)
1 large onion (add more if you like)
Ginger / Garlic paste
Coriander leaves for garnish
Add 2 tablespoon of vegetable oil in a large saucepan on medium heat.
Dice onions and add thyme, ginger / garlic paste and curry leaves. Shallow fry.
Add salt to taste and let cook for 5 minutes.
Add tomatoes cut in chunks (or canned tomatoes) and add half a cup of water. Let simmer for 20 minutes on low heat.
Add chopped coriander to garnish.
As you can see, there’s nothing strict about a good rougaille. Try with different ingredients and see what you like best. Bon appetit!