Saucy 'Rougaille' Recipe from Mauritius

When it comes to capturing an island's many ethnic influences and flavours, Rougaille occupies a special position in Mauritius's complex culinary tapestry. This well-loved dish is a symphony of flavours, frequently combining tomatoes with different proteins including fish, chicken, sausages, or even tofu. Rougaille, a dish renowned for its sumptuous tastes and wonderful spiciness, is a tribute to the blending of culinary traditions that have defined Mauritian cuisine over centuries.

The word "rougail," which was originally used to describe a hot sauce or condiment in French, is the source of the dish's name. Although the phrase was probably brought to Mauritius by French colonial influence, the dish has since developed into a speciality of Mauritius.

The history of Mauritius is one of cultural fusion, with contributions from the Indian subcontinent, Africa, Europe, China, and other regions. This diversity is reflected in the island's cuisine, which has evolved as different ingredients, methods of preparation, and flavours have merged and changed.

Preparation Time

30 minutes

Ingredients

1 whole chicken (cut into pieces) 

1 teaspoon ginger paste

1 teaspoon thyme leaves

1 teaspoon cumin powder

1 teaspoon coriander powder

2 tablespoons vegetable oil

Salt and pepper to taste 

1 large onion (chopped)

3-4 cloves of garlic (minced)

2-3 tomatoes (chopped)

1-2 green chilies (chopped) 

1 teaspoon turmeric powder

Fresh coriander leaves (chopped)

Water 

Splash of vinegar or lemon juice 

Preparation

• Heat the oil in a large pot over medium heat; add the chopped onions and sauté until they become translucent.
• Add the garlic, green chilies, and ginger paste. Sauté for a few minutes.
• Add the tomatoes to the pot and cook until they become soft.
• Stir in the turmeric powder, cumin powder, coriander powder, and thyme leaves. Mix well and let the spices cook for a minute. 
• Add the chicken pieces to the pot and coat them with the tomato-spice mixture.
• Season with salt and pepper to taste. If you like your rougaille tangy, you can add a splash of vinegar or lemon juice at this stage.
• Pour in enough water to cover the chicken, reduce the heat to low, cover the pot, and let the chicken simmer for about 30 minutes.
• Once the chicken is cooked and the sauce has thickened, remove the pot from the heat.
• Garnish the rougaille with freshly chopped coriander leaves and serve with rice or any dish of your choice.