Rougail saucisse (EN)

Januar 20, 2025Februar 17, 2025 Vincent Pradel FernandesLeave a comment

Rougail saucisse is a traditional dish from Réunion Island and Mauritius, emblematic of Creole cuisine. It’s a simple, tasty stew based on smoked sausages, tomatoes, onions, spices and sometimes hot pepper. This dish reflects the cultural mix of the region, with African, Indian and French influences.

Ingredients (6 persons) :

6 large sausages
4 tomatoes
4 onions
6 cloves of garlic
salt , pepper , turmeric
Thyme
Olive oil
Total calories: ≃ 2380 kcal

Preparation time :

To prepare a sausage rougail from A to Z, allow around 40 minutes on average.

The different steps :

Prick the sausages with a fork to prevent them from bursting. Place in a large pot of boiling water and cook for 10 minutes. Use the same pot for the rest of the recipe: this will preserve all the sausages‘ flavors.

Once the sausages are cooked, drain the water from the pot and set aside. Pour a tablespoon of olive oil into the same pot and heat over medium heat.

Add the chopped onions and crushed garlic to the hot oil. Sauté gently, stirring regularly, until melting but not overly browned.

Cut the sausages into 1.5 cm pieces. Add them to the pot with the onions and lightly brown for 5 minutes, stirring constantly. Then add the chopped tomatoes, salt, pepper, turmeric and thyme.

Mix well. Partially cover the pot and simmer over low heat for 20-30 minutes. Open the lid occasionally to allow excess liquid to evaporate, until the sauce is thick and well reduced.

Serve the sausage rougail piping hot, accompanied by white rice to balance the intense flavors of the dish.

Utensils required :

Kitchen knives
Cutting board
Stockpot or large frying pan
Wooden spoon
Colander
Garlic grater or press

Carry Poulet (EN)

Januar 20, 2025Februar 17, 2025 Vincent Pradel FernandesLeave a comment

Chicken carry is a culinary specialty of Reunion Island, made with chicken pieces, and is a very spicy dish. It is always accompanied by rice.

Ingredients: (4 Persons)

1 whole chicken
2 Medium onions
4 small tomatoes
A piece of ginger
A sprig of thyme
½ tsp turmeric
1 pinch Salt
1 pinch Pepper
2 spoonfuls of oil
388 Kcal per person

Preparation:

Total Time : 1h

Preparation : 30 minutes

Cooking time : 30 minutes

Cut up the chicken and brown it on the stove (in a pot containing the oil). Meanwhile, prepare the ingredients.
Once the chicken is golden brown, add the onions, which you melt while stirring with the chicken, then the garlic (which should not burn), then the saffron and finally the tomatoes. Stir and melt the tomatoes.
Then add water until it covers the top of the chicken, and finally add the thyme.
Once you’ve obtained a sauce about 3 mm thick. Add pepper at the end of cooking. Add more salt during cooking if necessary (taste to be sure).
Eat with rice, grains and a spicy mango rougail of course…

Utensils:

Knife
Cutting board
Coffee spoon
Pot
Pestle
Wooden spoon

Recette en Anglais

Cabri Massalé (EN)

Januar 20, 2025Februar 17, 2025 Vincent Pradel FernandesLeave a comment

The Réunionese Cabri Massalé is an iconic dish of Réunion cuisine. It has its origins in India, brought by Indian laborers who came to the island after the abolition of slavery. The term „cabri“ refers to goat meat, though it can also mean kid (young goat), and the term „massalé“ is derived from the Tamil word „masala,“ meaning a blend of spices.

Ingredients (4 people):

1 kg of goat meat
3 onions
3 cloves of garlic
3 tomatoes
1 small root of ginger (or powder)
10 caloupilé leaves
1 sprig of thyme
1 teaspoon of turmeric
1 tablespoon of massalé
3 tablespoons of oil
Salt, pepper, parsley
Served with rice or potatoes
For 100 g / 100 ml: 187 kcal

Preparation:

Time needed: 45 minutes.

1. Preparation of your main ingredient: goat meat Cut the goat meat into medium-sized pieces.

2. Peel the onion, garlic and ginger. Slice the onion. Then, crush the garlic and ginger until you get a paste.

3. Crush the tomatoes. For simplicity, do not hesitate to get already crushed tomatoes.

4. In a casserole dish, brown the pieces of kid in the oil, until browned. Do not hesitate to stir constantly for even cooking.

5. Add the onion, the garlic and ginger paste, the sprig of thyme and the caloupilé leaves.

6. Cover and cook over low heat for about ten minutes Add the tomatoes and continue cooking over medium heat for 5 minutes

7. Add the massalé, turmeric, salt and pepper. For the doses, do not hesitate to add more or less according to your tastes andthose of your guests.

8. Finish cooking the Cabri Massalé Mix well, stir for 5 minutes. Moisten with water and simmer over low heat for 45 minutes.

Utensils:

Cutting board
Knife
Mortar and pestle or blender
Cast iron pot or Dutch oven
Wooden spoon
Bowl for marinating
Strainer
Measuring spoons

Recette en Anglais

Carry Espadon (EN)

Januar 16, 2025Februar 17, 2025 Vincent Pradel FernandesLeave a comment

Cary Espadon is a typical Creole dish made with swordfish fish, prepared in a spicy and fragrant sauce. It combines the rich flavors of the fish with Creole spices like curry, turmeric, cumin, and chili pepper, as well as ingredients like garlic, onion, ginger, and tomatoes.

Ingredients (6 persons) :

1 piece of ginger
3 tablespoons of sunflower oil
1 teaspoon of turmeric
2 tomatoes
1kg of swordfish
1 clove of garlic
2 onions
Basmati rice

Steps of the preparation

Total: 1h30 / Cooking: 1h

Before starting to cook, gather all necessary ingredients. Cut the swordfish into regular pieces and place them in a bowl. Thinly slice the onions and tomatoes, grate the garlic and ginger, and set aside spices like turmeric, chili, and thyme. Preparing the ingredients ahead of time ensures a smoother cooking process, allowing everything to be added quickly and avoiding any ingredients from burning or overcooking.

In a pot or large saucepan, heat a bit of oil and add the sliced onions, grated garlic, and ginger. Sauté them until golden brown, which will release the base flavors of the curry. Then, add the spices like turmeric and thyme, followed by the tomatoes, letting them simmer until they break down into a smooth sauce. This step is crucial for giving the curry its depth of flavor.

Once the sauce is smooth and well-blended, add the swordfish pieces to the pot. Gently stir to coat the fish in the sauce, and let it cook for a few minutes over medium heat. The fish doesn’t require long cooking, so keep an eye on it to prevent it from drying out. Adjust the seasoning by adding salt and, if desired, a bit of chili for extra heat. Once the curry is ready, serve it hot, accompanied by rice and legumes.

Ustensils

1. Knife
2. Casserole
3. A wooden spoon
4. A bowl or plate
5. A grater