Rougaille es la piedra angular de la cocina criolla mauriciana — una salsa a base de tomate profundamente aromática que puede hacerse vegetariana o enriquecida con salchicha, pescado o camarones. La salsa depende de cebollas cocidas lentamente, ajo triturado, jengibre y tomillo para su calor característico, servida sobre arroz blanco para comidas cotidianas.
Sirve 4
Fry onion in oil over medium heat until soft. Add garlic and ginger, cook 1 minute.
Add the garlic and ginger only once the onion is fully soft; adding them too early can cause them to burn before the onion finishes cooking.
Add sausage slices and brown lightly for 3–4 minutes.
Add tomatoes and thyme. Season with salt and chilli. Simmer 15 minutes until sauce thickens.
If using smoked sausage with a high fat content, drain off excess oil after browning to prevent the finished sauce from being greasy.
Taste and adjust seasoning. Serve over steamed white rice.
Remove the thyme stalks. Taste carefully — ripe tomatoes may need a tiny pinch of sugar to balance acidity, and the salt level should be adjusted now. Serve immediately over fluffy steamed white rice, with extra chilli on the side.
Use very ripe tomatoes for the best flavour.
A pinch of sugar balances the acidity if tomatoes are sharp.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Replace sausage with prawns for a seafood rougaille.
Make it fully vegetarian with chickpeas instead of meat.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Keeps in the fridge up to 4 days; flavour improves overnight.
Rougaille is derived from the French Creole tradition of slow-cooked tomato sauces, blending French colonial technique with Indian and African spice influences unique to Mauritius.
It can be mild or hot depending on how much chilli you add — adjust to taste.
Yes, a 400g tin of crushed tomatoes works well outside tomato season.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Por porción (200g) · 4 porciones totales
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