Rougaille des îles
Simple, versatile and tasty! The rougaille is a créole
specialty, and staple dish for many Mauritian families! Simple because
it takes less than 10 minutes and versatile for you can cook with
fish, prawns, beef, chicken, sausages or vegetables. And made very
tasty with onions, tomatoes, pepper and coriander. For added kick,
try with fresh chili!
Served cold, the vegetable achard may be eaten as a
side dish or, very often as filling in french baguette. Finely chopped
vegetables (carrots, long beans, cabbage) are cooked lightly in
vegetable oil, onions, ginger, fresh chili, vinegar, salt and pepper.
Saffran and mustard seeds are used to give this very peculiar dish
its yellow texture.
The preparation of the fish "vindaye" is
quite similar to the vegetable achard, with the only difference
that the fish is deep-fried first and then cooked with onions, garlic,
ginger, chili, saffran and mustard seeds.
On a very typical creole menu, "poisson snoek"
(salted fish), this local dish is usually eaten with rice, lentil
soup, pumpkin and "brèdes songes".
At the mention of this very bitter vegetable, it is
either you love it or you hate it! There is even a very apt Mauritian
saying that goes "lé temps margoze", with reference to
the harder times of our ancestors! Usually eaten with chili to counter
its bitter taste, margoze has been adapted to suit our local taste.
It is most commonly prepared as an achard, chutney or cooked with