Mum's Rougail

A community recipe by Vanou

Not tested or verified by Nigella.com

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Introduction

The "Rougail" is a Creole dish mixing cold & warm sweet & salty food with a little spice. It's my mum's recipe and is a real party for your taste buds!

Ingredients

Serves: 6

Metric Cups

10 pork sausages
1 kilogram rice
1 can kidney beans
fresh spinach
smooth peanut butter
1 kilogram tomatoes
5 shallots
3 cloves garlic
white wine vinegar
2 bay leaves
1 pinch of thyme
2 tablespoons curry powder
1 pinch of salt
1 pinch of pepper
chilli powder
oil

10 pork sausages
2⅕ pounds rice
1 can kidney beans
fresh spinach
creamy peanut butter
2⅕ pounds tomatoes
5 shallots
3 cloves garlic
white wine vinegar
2 bay leaves
1 pinch of thyme
2 tablespoons curry powder
1 pinch of salt
1 pinch of pepper
chili powder
oil

Method

Mum's Rougail is a community recipe submitted by Vanou and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Sausage Rougail:

Put some vegetable oil in a hot pot, let it heat up. Cut your sausages in bite size portions.

Finely slice 2 cloves of garlic and 3 shallots, put them in the pot and let them sweat until clear. Put your curry, thyme, crushed bay leaves in the pot, stir well to bind everything together. The mix looks dry, it is to let the spices cook.

While the spices & herbs cook with the meat, cut your fresh tomatoes. Put 4 tomatoes aside. Cut the rest of the tomatoes in cubes, keep the juice and seeds and throw everything in the pot. Season to your taste with salt, black pepper and a coffee spoon (1 1/2 tbsp) of chilli powder. Put the lid on and let it simmer for at least 1 hour 1/2.

Bean Rougail:

Finely slice one clove of garlic throw it in a pan and let it cook with your tin of kidney beans. Tomato Rougail Tear off the rest of your tomatoes Finely slice the rest of your shallots add a little chilli powder, black pepper and salt to your taste

Peanut Rougail:

Mix your peanut butter with some white wine vinegar and chilli powder. The sharpness of the vinegar cuts with the sweetness of the peanut butter.

Add some chilli powder to your taste to give it a kick.

Spinach rougail:

Finely slice your clove of garlic let it sweat in a hot pan with some oil in it. Once they are clear put your fresh spinach in the pan, let them cook with the garlic. Stir and season to your taste.

Rice:

You need to have the same volume of rice and water. Put your rice in a pot, put the cold water and cover it. Let it cook on a medium heat. Once you can see little hole on the surface, the rice is cooked.

Serve it with the sausage rougail. Serve each rougail in a different service plate. The concept of the rougail is to serve many different little things and mix them together. Each rougail is relatively simple to make, it's tasty and never ever failed me!!

Sausage Rougail:

Put some vegetable oil in a hot pot, let it heat up. Cut your sausages in bite size portions.

While the spices & herbs cook with the meat, cut your fresh tomatoes. Put 4 tomatoes aside. Cut the rest of the tomatoes in cubes, keep the juice and seeds and throw everything in the pot. Season to your taste with salt, black pepper and a coffee spoon (1 1/2 tbsp) of chili powder. Put the lid on and let it simmer for at least 1 hour 1/2.

Bean Rougail:

Peanut Rougail:

Mix your peanut butter with some white wine vinegar and chili powder. The sharpness of the vinegar cuts with the sweetness of the peanut butter.

Add some chili powder to your taste to give it a kick.

Spinach rougail:

Finely slice your clove of garlic let it sweat in a hot pan with some oil in it. Once they are clear put your fresh spinach in the pan, let them cook with the garlic. Stir and season to your taste.

Rice: