How To Make Rougaille, The Mauritian Tomato-based Stew

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.
Prawn Rougaille
Recipe for Sausage Rougaille
Ingredients
4 creole sausages, sliced, 1 large onion, diced, 3-4 large tomatoes, diced or pureed (or a can of whole tomatoes, pureed), depending on how saucy you like it, 3 cloves of garlic, finely chopped, 1 tsp ginger paste, 10 sprigs of thyme, 2 tbsp spring onions, chopped, 2 chilies, chopped or sliced in the middle, 2 tbsp cilantro, chopped, Salt to taste
Read also: How To Make Poulet Yassa, The Senegalese Chicken And Caramelized Onions Dish
How To Make
In a frying pan, cook the sliced sausages without any additional fat, and then remove and set aside once cooked.
In the same pan, add the onion, and let it cook in the fat for two minutes. Then add the garlic, ginger, thyme, spring onions and chilies, and let it took for another two to three minutes, on medium heat.
Then add the tomato purée, salt and cook for another 25 minutes, stirring occasionally. Incorporate the cooked sausages into the stew and cook for a minute or two.
Sprinkle the chopped cilantro on top, your stew is ready! Serve with rice and a lentil.
Sausage Rougaille
Shrimp Rougaille
Photos Credit: Getty
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