Rougail Tomate Malgache

What we know so far

Rougail tomate is the cold, raw tomato relish that sits beside almost every Malagasy plate of rice and its laoka: tomatoes cut very small with red onion and spring onion or chives, salt, crushed bird's-eye chilli and, the Malagasy signature, a squeeze of lemon. Réunion and Mauritius make the same rougail with ginger and combava and no lemon; Madagascar is where it started, and there it is called lasary voatabia in Malagasy. Make it early so the tomatoes give their juice, and eat it with romazava, chicken curry, ravitoto or plain rice and beans.

The draft was written from 2 published sources and holds 7 ingredients and 5 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