OMG, let me tell you about the days of long ago when I'd be utterly spellbound by my mum Marie-Anne's "Rougaille" dish - a Mauritian gourmet tour de force! It was as versatile as a drag queen's wardrobe, adapting to any situation, from a penny-pinching purse to a carnivore's catastrophe. Whether it was tuna, beef, chicken, or plant-based, our Rougaille was the MacGyver of mealtimes! As thrifty as a car boot sale and as tasty as a showstopper bake, let's get into the Rougaille groove!
Time: 40 minutes | Serves: 4
INGREDIENTS
1 tablespoon olive oil
3 garlic cloves (crushed or grated)
1 large onion (finely chopped)
Ginger (thumb size finely chopped)
1 tablespoon cumin
2x 200g tinned tuna
2x 400g tinned crushed tomatoes
1 bunch of fresh parsley
1 chili (finely chopped) - optional
1 teaspoon salt
1 teaspoon pepper
1cup rice (we used Basmati rice which best suites this dish)
HOW TO MAKE IT
The Rougaille:
1. Crank up the heat to medium, and let the onions do a little sizzle in the oil. After a minute, invite garlic, ginger, a bit of chili (if you're feeling spicy), and cumin to the party. Let them mingle for about 2 minutes.
2. Toss in the crushed tomatoes, give a good stir, and let them simmer like a juicy gossip for about 5 minutes.
3. Then, let the tinned tuna (and its juice) crash the party.
4. Finally, sprinkle in the parsley, salt, and pepper. Let it all simmer for about 30 minutes on medium heat, stirring every so often like you're spinning a disco record, and get your rice underway!
The Rice:
1. Swish and rinse 1 cup of rice to remove any prima donna starch.
2. Pop the rice together with 2 cups of water into a microwave-safe bowl.
3. Give it a whirl in the microwave for 22 minutes at 600 watts, and you've got yourself a bowl of steamy, delicious rice!
~ Serve up your Rougaille (or rougail if you're feeling fancy) on a fluffy bed of rice. Now, let's dig in, darling!
Oh, honey, next time you're in the mood for a tropical treat, why not pair that scrumptious Rougaille with another Mauritian classic? Introducing the fabulous side dish, Cabbage Dish Mauritian "Petsai"! It's like having a fabulous dinner party with the island's finest. So, roll out the red carpet and let your taste buds mingle with this delicious duo. Trust me, darlings, your kitchen will be the hottest spot in town! VIEW RECIPE
Bon appétit bébé!
WHAT IS ROUGAILLE?
Rougaille is a traditional Creole dish that originated on the island of Mauritius, which is located in the Indian Ocean.
It is a flavorful tomato-based stew typically made with meat or fish and often includes vegetables and aromatic spices. Rougaille is known for its bold and spicy flavors, and it is often served with rice, bread, or roti, which is a type of flatbread.
The main ingredients of rougaille usually include tomatoes, onions, garlic, ginger, and scallions, which are sautéed together to form the base of the stew. Meat or fish, such as chicken, beef, pork, or fish fillets, are then added and cooked until tender. Additional vegetables like bell peppers, eggplant, or spinach may be included for added flavor and nutrition. A combination of spices like thyme, cumin, coriander, paprika, and chili powder are often used to season the dish, giving it a rich and aromatic profile. The stew is typically simmered until the flavors meld together and the sauce thickens, resulting in a hearty and savory dish.
Rougaille is a popular dish in Mauritian cuisine and is often served at family gatherings, festivals, and special occasions. It is a reflection of the diverse cultural influences in Mauritius, including Indian, African, Chinese, and French cuisines, which have shaped the island's culinary traditions. Rougaille is a delicious and comforting dish that showcases the unique flavors and culinary heritage of Mauritius.
BENEFITS OF THIS MEAL
This mauritian tuna rougaille is a tomato-based stew that is flavored with cumin, ginger, and garlic, and made with tinned tuna, olive oil, crushed tomatoes, fresh parsley, and served with basmati rice. Here are some of the benefits of this dish:
Rich in protein: Tuna is a great source of protein, which is essential for building and repairing tissues in the body and maintaining muscle mass.
Low in fat: Tuna is a low-fat source of protein, which can be beneficial for those trying to maintain a healthy weight and reduce the risk of heart disease.
High in fiber: The tomatoes used in this dish are high in fiber, which can promote healthy digestion and reduce the risk of chronic diseases such as heart disease, diabetes, and certain cancers.
Contains antioxidants: The garlic and ginger used in this dish are rich in antioxidants, which can help to reduce inflammation and protect against chronic diseases.
Rich in flavor: The combination of cumin, ginger, and garlic, along with the fresh parsley, makes this dish flavorful and satisfying.
Easy to prepare: This dish is relatively easy to prepare and can be made in under an hour.
Versatile: This dish can be served with basmati rice, which provides a good source of complex carbohydrates that can help to provide sustained energy throughout the day.
A FICTIONAL STORY BY THE CHEF!
Rougaille Magic: How Marie-Anne's Rougaille With Tuna Saved Mauritius!
Once upon a time, on the stunning island of Mauritius nestled in the Indian Ocean, there lived a fierce and feisty lady named Marie-Anne. She was a force to be reckoned with, known for her infectious laughter, quick wit, and culinary prowess. Marie-Anne hailed from the vibrant town of Vacoas-Phoenix, where she spent her days concocting tantalizing meals in her cozy Creole-style kitchen.
One fateful day, Marie-Anne stumbled upon a culinary revelation that would rock Mauritius's gastronomic world to its core. As she reached for her trusty bottle of olive oil, she noticed a can of tuna in her pantry, and a brilliant idea struck her. She decided to create a dish that would marry the flavors of her beloved Rougaille with the affordability and sustainability of tinned tuna.
With a twinkle in her eye and a dash of creativity, Marie-Anne set to work. She finely chopped onions, minced garlic and ginger, and toasted cumin seeds to release their aromatic essence. She then added crushed tomatoes, coriander, parsley, and fresh chili, creating a symphony of flavors that danced in her pot. Finally, she added the star of her creation - the tinned tuna, which lent a rich and savory depth to the dish. She seasoned it with a sprinkle of salt and a generous pinch of pepper, letting the flavors meld together into a harmonious ensemble.
Marie-Anne couldn't contain her excitement as she plated her masterpiece on a bed of fluffy basmati rice. She took a moment to savor the tantalizing aroma wafting from her creation, and her taste buds tingled with anticipation. With a flourish, she presented her creation to her six children and to her friends.
The first bite was a revelation. The combination of the tender tuna, the robust spices, and the fragrant basmati rice was a symphony of flavors that exploded in their mouths. Marie-Anne's Rougaille with tuna was an instant hit, and word quickly spread about this innovative and delicious dish.
But it wasn't just the taste that made Marie-Anne's creation stand out. It was her unwavering commitment to sustainability and her passion for protecting Mauritius's land animals that truly set her apart. She believed that by using tuna instead of red meat, chicken, and pork, she could make a positive impact on the island's delicate ecosystem and help conserve its precious wildlife.
Her mission to save the land animals of Mauritius quickly gained momentum. She tirelessly campaigned, spreading awareness about the importance of sustainability and conservation. She even organized beach clean-ups and volunteered at local wildlife sanctuaries, becoming a local hero and an inspiration to many.
Marie-Anne's efforts didn't go unnoticed. Her Tuna Rougaille became a staple in Mauritian cuisine, loved by locals and tourists alike. Her fame spread far and wide, and she was featured in magazines, and newspapers, and even appeared on television. Her iconic dish became a symbol of her passion for sustainability and her unwavering dedication to protecting her country's land animals.
In honor of Marie-Anne's incredible impact on Mauritius's wildlife and economy, a special fan t-shirt was created. It featured a colorful illustration of Marie-Anne whipping up her famous Rougaille, with the slogan "From Sea to Plate a Conservation Mate!" emblazoned in bold letters. The t-shirt became a sensation, with locals and tourists alike proudly wearing it to show their support for Marie-Anne's cause. They even created a second one with more slapstick fun saying "Sea to Slurp, Tuna-licious Burp!".
Today, Marie-Anne's legacy lives on. Mauritius's ecosystem has thrived, with land animals protected and cherished. Her Rougaille with tuna continues to be a beloved dish, enjoyed by generations of Mauritians and visitors alike. And Marie-Anne, the fearless culinary innovator and wildlife champion, remains a beloved figure in Mauritius and beyond. Her story has become a legend, passed down through generations, and her impact on the island's culture and cuisine is undeniable.
Marie-Anne's fame as the "Tuna Queen" of Mauritius spread far and wide. She was invited to culinary events and conservation conferences around the world, where she captivated audiences with her witty anecdotes and infectious laughter. Her innovative use of tinned tuna in her Rougaille creations inspired other chefs and home cooks to follow her lead, leading to a surge in demand for sustainable seafood in Mauritius and beyond.
Marie-Anne's tireless advocacy for sustainability and conservation didn't stop with her culinary creations. She became an ambassador for wildlife conservation organizations, using her platform to raise awareness about the unique biodiversity of Mauritius and the need to protect its land animals. She even initiated her own charity, "Tuna for Tomorrow," which focused on promoting sustainable fishing practices and supporting local wildlife sanctuaries.
Her impact on Mauritius's economy was also significant. The increased demand for tinned tuna as a sustainable alternative to meat and chicken created a thriving local industry, providing employment opportunities and boosting the island's economy. Marie-Anne's Rougaille with tuna became a must-try dish for tourists visiting Mauritius, putting the island on the culinary map and attracting food enthusiasts from all over the world.
As Marie-Anne's fame grew, so did her quirky sense of humor. She would often regale her friends and family with hilarious tales of her culinary adventures, from mistaking cumin for cinnamon to accidentally setting off the fire alarm with her spicy Rougaille experiments. Her infectious laughter and genuine sincerity endeared her to everyone she met, and her kitchen became a hub of laughter, good food, and great company.
One day, Marie-Anne received a surprise invitation to appear on a popular American cooking show. Excited and nervous, she packed her bags and jetted off to the United States, armed with her trusty can of tuna and her signature Rougaille recipe. The TV show host, a charismatic and flamboyant chef known for his outrageous antics, was intrigued by Marie-Anne's story and eager to taste her famous dish.
As the cameras rolled, Marie-Anne worked her magic in the kitchen, effortlessly whipping up her Rougaille with tuna while regaling the audience with her hilarious kitchen mishaps and tales of wildlife encounters in Mauritius. The host was in awe of her culinary skills, her passion for sustainability, and her larger-than-life personality. When the time came to taste her dish, he was blown away by the explosion of flavors in his mouth.
"This is epic! It's a taste explosion!" exclaimed the host, his eyes widening in amazement. "Marie-Anne, you're a culinary genius and a wildlife warrior all rolled into one!"
The audience erupted in applause, and Marie-Anne blushed with pride. Her Rougaille with tuna had once again wowed the world, and her message of sustainability and conservation had reached an even wider audience. She returned to Mauritius as a culinary legend, with her fame spreading to new heights.
In honor of her incredible impact on Mauritius's wildlife and cuisine, the government declared a national holiday called "Rougaille Day," celebrated on Marie-Anne's birthday. The streets of Vacoas-Phoenix were filled with colorful parades, music, and laughter as locals and tourists alike paid tribute to the culinary queen who had saved their land animals and put their island on the culinary map.
And as for Marie-Anne, she continued to create her iconic Rougaille with tuna, delighting the taste buds of locals and tourists alike. Her kitchen remained a hub of creativity, where she experimented with new ingredients and flavors, always staying true to her sustainable and conservation-minded approach. She continued to collaborate with local fishermen, promoting responsible fishing practices and advocating for the protection of endangered species in the waters around Mauritius.
Marie-Anne also expanded her culinary empire, opening a cooking school where she taught aspiring chefs from around the world the art of creating flavorful, sustainable dishes. She traveled to other countries as a culinary ambassador, sharing her knowledge and passion for sustainability in the kitchen, and inspiring others to follow in her footsteps.
In addition to her culinary endeavors, Marie-Anne's conservation efforts also gained momentum. She partnered with international wildlife organizations to raise awareness about the unique biodiversity of Mauritius and the importance of protecting endangered species such as the Pink Pigeon and the Mauritian Flying Fox. She used her influence and connections to advocate for conservation policies and funding, helping to establish new protected areas and wildlife sanctuaries on the island.
Marie-Anne's impact on Mauritius was immeasurable. Her Tuna Rougaille had become a symbol of sustainability and conservation, inspiring a whole new generation of chefs and home cooks to follow her lead. The demand for sustainable seafood in Mauritius continued to grow, creating economic opportunities for local fishermen and helping to safeguard the delicate marine ecosystem around the island.
Despite her global fame, Marie-Anne remained grounded and true to her roots. She continued to live in her modest home in Vacoas-Phoenix, surrounded by her beloved six children and pets and a thriving kitchen garden where she grew her own herbs and vegetables. She remained deeply connected to the people of Mauritius, regularly hosting community events and fundraisers to support local conservation efforts.
As Marie-Anne entered her golden years, she was honored with numerous awards and accolades for her culinary achievements and conservation efforts. She was hailed as a true hero of sustainability and conservation, and her legacy continued to inspire generations of chefs and conservationists around the world.
On her 80th birthday, Marie-Anne hosted a grand celebration in Vacoas-Phoenix, where she was joined by friends, family, and admirers from near and far. As she stood before the cheering crowd, she reflected on her incredible journey, from a humble kitchen in Mauritius to international culinary stardom, and how her love for food and wildlife had changed her life and the lives of those around her.
"I never imagined that a simple can of tuna could change my life and make such a difference," Marie-Anne said, her voice filled with emotion. "But it's not just about the tuna. It's about using our culinary skills to make a positive impact on our environment, our communities, and our world. I'm grateful for the support of everyone who has joined me on this journey, and I hope that my story inspires others to follow their passions and make a difference in their own unique way."
As the sun set over the picturesque island of Mauritius, Marie-Anne raised a toast to a bright future, filled with sustainable cuisine, thriving wildlife, and a world that values the beauty and bounty of nature. Her legacy as the "Tuna Queen" of Mauritius would live on, an enduring testament to the power of passion, innovation, and conservation to change lives and make the world a better place.
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