Mangu

rougaille

Next Dish: Socca

Rougaille is a popular Creole dish from Mauritius, often considered a staple of the island's cuisine. It is traditionally a tomato-based sauce, spiced with garlic, onions, thyme and chili, and often includes various types of meat or seafood. The dish is typically served with rice, lentils, or bread and is known for its rich, spicy flavor. The name "Rougaille" comes from the French word "rouge", referring to the red color of the tomato sauce.

vegetable oil

garlic

tomato paste

paprika

chili powder

salt

spring onions

chopped tomatoes

coriander

fresh parsley

ginger

ground turmeric

onion

Recipe

Ingredients:

  • 2 tablespoons vegetable oil

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon ginger, minced

  • 4 large ripe tomatoes, chopped

  • 1 tablespoon tomato paste

  • 1 teaspoon turmeric

  • 1 teaspoon paprika

  • 1/2 teaspoon chili powder (optional)

  • Salt to taste

  • 1/2 cup chopped fresh coriander

  • 1/2 cup chopped fresh parsley

  • 1/2 cup chopped spring onions


Instructions:

  1. Heat the vegetable oil in a large pan over medium heat.

  2. Add the chopped onion, minced garlic, and minced ginger to the pan and sauté until the onions are translucent.

  3. Add the chopped tomatoes and tomato paste to the pan and stir to combine.

  4. Add the turmeric, paprika, chili powder (if using), and salt to the pan and stir to combine.

  5. Reduce the heat to low and let the mixture simmer for about 20 minutes, or until the tomatoes are cooked down and the sauce has thickened.

  6. Stir in the chopped fresh coriander, parsley, and spring onions and cook for another 2-3 minutes.

  7. Serve the rougaille hot with rice or bread.