Camarons Sauce Rouge

What we know so far

Sauce rouge is the Mauritian Creole tomato sauce for shellfish: camarons (the big freshwater prawns of the island's rivers) or sea prawns cooked in a thick sauce of tomatoes, onion, garlic, ginger, thyme and a pinch of Indian spice, finished with chopped cotomili (coriander). It is a Sunday and wedding dish, laid out on a platter with quartered boiled eggs and cucumber for a big table, or spooned over white rice with a satini and a dab of chilli paste on an ordinary evening. Some families add a splash of rum to the sauce; the old-style version thickens it with the prawn-shell stock.

The draft was written from 3 published sources and holds 11 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting