Rougail

Introduction to Rougail

Rougail is a traditional dish that hails from the islands of Mauritius and Réunion in the Indian Ocean. This vibrant dish reflects a melting pot of cultures including French, Creole, Indian, and Chinese influences. Often served as a side dish or relish, it can also be the star of the meal, typically alongside rice or bread, offering a delightful combination of flavors and textures.

The name “Rougail” itself suggests a spiced tomato-based sauce. Its versatility allows it to incorporate various types of meats, seafood, and even vegetarian variants, making it adaptable to different tastes and preferences.

Ingredients

• Tomatoes - 4 large ripe
• Onion - 1 medium
• Garlic - 3 cloves
• Ginger - 1-inch piece
• Chili Peppers - 2 small, or to taste
• Oil - 2 tablespoons
• Salt - to taste
• Turmeric - 1 teaspoon
• Cumin - 1 teaspoon
• Fresh Coriander - for garnish

Preparation

Step 1: Preparing the Ingredients

Begin by washing the tomatoes and chopping them into small cubes. Peel and finely chop the onion. Mince the garlic and ginger. Slice the chili peppers thinly, adjusting the amount based on your preference for spiciness.

Step 2: Cooking the Rougail

Heat oil in a pan over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic and ginger, cooking until fragrant, which should take about a minute. Add the chili peppers and continue to stir.

Add the tomatoes to the mixture, along with turmeric and cumin. Mix well and season with salt to taste. Cover and let it simmer for around 15-20 minutes or until the tomatoes are soft and the sauce has thickened. If you are unsure about timing, you can use a cooking timer to ensure precise cooking.

Enjoying Rougail

Once the Rougail has cooked down into a rich, flavorful sauce, remove it from the heat. Garnish with chopped fresh coriander before serving. Rougail pairs beautifully with steamed rice, roti, or as an accompaniment to grilled meats or fish. For vegetarians, it can be enjoyed with fried or boiled eggs, or used as a flavorful relish with cooked lentils or beans.

This dish can be served hot or cold and offers a refreshing yet spicy element to any meal spread. It's advisable to prepare it a few hours ahead of your meal to allow the flavors to meld together, enhancing the overall taste profile.