There’s nothing better than spending time in the kitchen with people who love to cook as much as I do and that’s exactly what I did this past weekend. Solange, my friend Jessy’s mum was visiting from the Reunion, an island in the Indian Ocean which is an overseas department and region of France, and I was invited over to help her make a rougail. It’s a typical Creole dish that can be made with meat, fish or vegetables usually served up with rice. We also made a mango rougail as an accompaniment which added just the right level of ‘hot’ to our plates!
There seemed to be a lot of cross over between Indian and Réunionese cooking styles, though Solange was quick to tell me that each family has their own rougail and carry recipes. Solange is the master chef and I was so happy to have the chance to learn from her. She also very kindly agreed to let me share these recipes on The Randin Chef site! If you want to add a touch of island flavour to your dinner, then you’ve come to the right place!
Rougail Sausage (4 people):
500 g Pork sausages
2 Tomatoes (finely cubed)
1 Onion (cut into strips)
3 Garlic cloves finely chopped
3 cloves of crushed garlic
2-3 Piri-piri chilli (also called Pili-pili or bird tongue) according to taste
1 tsp Salt
1 Sprig of thyme
1 cc Turmeric
3 cs Olive oil
- Put the sausage in a large saucepan (ideally a large cast iron casserole), cover with water and cook over a medium heat (water should be simmering) for 15 minutes
- Once the sausage is cooked, throw away the water, cut the sausages into 3-4 cm pieces and set aside.
- In the same saucepan, heat the oil well and fry the pieces of sausage for 5-6 minutes until they are slightly browned.
- Add the onions and fry them for 2-3 minutes
- Add the finely chopped garlic to the pan and fry for a few minutes.
- Pound down Piri-piri chilli and salt with a mortar and pestle and add the mixture to the pan, fry for 2-3 minutes.
- Finally, add the turmeric, tomatoes and the sprig of thyme to the pan. Cover the pot and let simmer for 15-20 minutes over low heat.
The green mango rougail is a wonderful dinner accompaniment. In The Reunion the mango is often substituted with green papaya and even lemon.
Green mango rougail
2 Green mangoes
½ Onion finely chopped
2-3 Piri-piri peppers according to the level of ‘heat’ desired
2tbsp Olive oil
Sea salt to taste
- Coarsely chop the flesh of the green mangoes and the onion
- Put them both into an electric mincer for a few seconds. The mixture should not become a paste but remain textured.
- Add the oil and mix well
- Crush the Piri-piri peppers with a little sea salt with a mortar and pestle
- Add to the mixture and check the seasoning