|Library Binding ISBN: 978-0-7660-3764-9|
Paperback ISBN: 978-1-59845-271-6
The word rougaille (roo-GAHY) refers to Creole spices, like thyme and ginger. The cooks of Mauritius borrow flavors from Indian, Chinese, and French dishes. The best part about this recipe is that you don’t have to cook it! Just mix it in a bowl and pour it over warm cooked rice.
In Creole cooking, tomatoes are called “pommes d’amour,” a French phrase meaning
“apples of love.” Tomatoes rougaille is often used as a chutney, a sauce or relish with sweet and tangy flavors.
What You Need
1 green pepper
1 medium onion
1½–2 cups tomatoes, fresh or canned
1 clove minced garlic
½ teaspoon dry ginger or minced fresh ginger root
½ teaspoon dried coriander or 2 tablespoons freshly minced coriander or parsley
A dash of cayenne or hot pepper sauce (like Tabasco)
½ teaspoon salt, to taste
Fresh ground pepper, to taste
Rice (cook following the directions on the package)
What to Do:
- Finely dice green pepper and onion.
- Dice tomatoes or open the can.
- Mix all ingredients (except rice) in bowl.
- Serve tomatoes rougaille cold or room temperature. Pour over bowls of warm rice.