Fragrant slow-cooked tomato sauce with garlic and onions, served with salt cod or fish.
Rougaille is the soul of Mauritian-Creole cuisine: a simple, deeply flavored tomato sauce that's cooked low and slow until it becomes almost melded. The magic is in the aromatics — garlic, ginger, and sometimes a whisper of chili — and in patience. Traditionally served with salt cod (morue) or fresh fish, it represents centuries of African, French, and Indian culinary traditions blended together.
Serves 4
Heat oil in a heavy pan. Fry onion and garlic until soft, 3 minutes. Add ginger and cook 1 minute.
Add chopped tomatoes, salt, pepper, and cayenne. Stir well.
Reduce heat to low. Simmer uncovered for 40-50 minutes, stirring occasionally, until sauce is thick and rich.
Adjust seasonings. Add fresh cilantro if desired.
Serve hot over salt cod, grilled fish, rice, or with crusty bread to soak up the sauce.
Use the ripest tomatoes you can find for the deepest flavor.
Don't rush the cooking — slow cooking develops the sauce.
Fresh herbs like cilantro and parsley brighten the final dish.
Add diced peppers or chili for heat
Stir in coconut milk at the end for richness
Make meatless or with beans for vegetarian option
Refrigerate up to 5 days. Freezes well for up to 2 months.
Rougaille (derived from the French 'rouge' for red) is a cornerstone of Mauritian-Creole cooking, born from the necessity of slow-cooking to tenderize tough meats and develop flavors in tropical heat.
Yes, if fresh are unavailable. Use 700g canned tomatoes and reduce cooking time to 30 minutes.
Morue is heavily salted dried cod, a staple of Creole cuisine. Soak it before cooking to remove excess salt.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes