سوهانا (greenmandarin) wrote in vegancooking,
سوهانا
greenmandarin
vegancooking

Mauritian Rougaille

I need to document this and share because I finally got it *right* (by right i mean my husband ate more than one serving, in fact he stuffed himself) which is great because I've made this a few times and it never tasted *right*.
Rougaille is a popular dish here in Mauritius among veg and non-veg, I've been trying to get the recipe right since January...giving up a few times in between and ending up with something that tasted more sloppy-joe like instead of Rougaille.

You'll need:
Your favorite veat, I used Dried Soya Chunks, but I have also used Seitan with some success...i think your favorite veat would work fine.
3 cups HOT (boiling) water to soak the soya chunks
1 medium onion sliced
8-10 Roma Tomatoes finely chopped with 1 tsp salt mixed in
2 green chilies sliced
1/2 bunch of coriander (parsley) chopped
1 tbs crushed ginger
1 tbs crushed garlic
Red Chili Powder to taste
salt and pepper to taste
oil

If using Soya Chunks you will need to soak them in HOT water for 15 mins, drain, squeeze out excess water and then pan fry to get a nice brown exterior.  (If using some other veat cook and season with salt and pepper.)  Once the soya is done set aside. 

In a large skillet (think big!) heat oil and fry garlic, ginger, and onion on low/med-low setting.  Cook until the onions are starting to get transparent but not turning brown.  Add tomatoes, chilies, salt, pepper and red chili powder.  Turn up the heat to medium/medium high and stir well.  Keep the heat at a cooking level but not a spattering frying heat...you want to cook this slowly to allow the tomatoes to disintegrate properly.  After about 10-15 mins add in your veat and some water (about 1/2-3/4 cup.)  Stir well and add in coriander, cover and simmer for about 20 mins or until the meat has absorbed some of the tomato flavor.


i'm sad my camera was dead so I didn't get pictures...it also got eaten very fast.  This recipe is irritatingly simple, yet easy for me to screw up and end up with soya chunks that taste like nothing instead of marinated in sauce.

Serve with hot bread (like a sandwich) or rice (like a meal.) 


Tags: ethnic food-creole/cajun, sandwiches-not for packed lunches
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