About the dish
Rougaille is the foundation of Mauritian Creole cooking: a thick, fragrant sauce of tomatoes stewed with onion, garlic, ginger, thyme and chilli, finished with fresh coriander or spring onion. The sauce is a starting point in which sausages, salted fish, prawns, chicken or even tinned sardines or corned beef are simmered, making a quick everyday meal. It is served with rice, with lentil dal or with farata flatbreads, and a spoonful of rougaille is a standard filling for dholl puri. Similar sauces are known in the Seychelles and Réunion.
Main ingredients
- tomatoes
- onion
- garlic
- ginger
- thyme
- chilli
- sausages
Mauritius: Often spelled rougay in Creole; favourites are rougaille with sausages, salted fish or prawns.
More: Wikipedia (en)
