Rougaille
Rougaille, also written as rougail[1] (and sometimes rougay), is a spiced tomato sauce common in the cuisines of Mauritius, Réunion, Seychelles, and other parts of the Francophone Indian Ocean and West Indies.[1] It is a Creole dish, combining ingredients and characteristics from French, Asian and East African food cultures.[2][3]
The flavour is characterised by the aromatics used, which typically include garlic, ginger, chilli peppers, thyme and other herbs, as well as the base ingredients of tomato and onion.[2]
Rougaille can be served with a variety of ingredients, including fish, prawns or other seafood, meat, chicken, eggs, sausage, tofu or vegetables.[3] It is used in main dishes, snacks and street foods, and as a dipping or table sauce.[2]
References
[edit]- 1 2 Larousse Gastronomique. London: Mandarin. 1990. p. 1079. ISBN 0749303166.
- 1 2 3 "A Mauritian feast to feed friends and family". The Guardian. 19 June 2015. Retrieved 24 July 2026.
- 1 2 "The Great story behind a Perfect Mauritian Rougaille (Spicy Creole Sauce)". The Huffington Post. 9 July 2016. Retrieved 24 July 2026.