Hey yo KOKOFoodie! It’s another Friday and we are still on our intra-continental food and dish journey. Over time, we have only touched about 5 or 7 countries in Africa and today, it is out first time branching Mauritius with the tomato stew, Rougaille.
Rougaille is a classic stew consisting of a tomato-based sauce, enriched with spices such as ginger, chilies, coriander, onions, or curry leaves. The dish is extremely versatile, so once the sauce is prepared, fish, meat, seafood, or vegetables can be added to it, depending on personal preferences.
TasteAtlas says there are numerous variations of the stew throughout the East African island nation as every family seems to have their own recipe. It will not be a new thing if we have variations here too in Nigeria, based on what we have available to make this stew, especially as in Nigeria, spicy foods rock out boats so much. Today, we will be using the sausage recipe, however, sharing pictures of fish, prawn and other varieties of the stew.
Like many other stews, this one is usually served with rice and a fresh salad on the side is recommended to complement the dish. Now let’s get to the recipe of this dish very rich in antioxidant lycopene, vitamin C, potassium, folate, vitamin K and many more.