Waiting for a cook

Rougaille Crevettes

Mauritius

What we know so far

Rougaille is the tomato sauce at the heart of Mauritian home cooking: tomatoes cooked down with onion, garlic, ginger, thyme and chilli. Rougaille saucisses is the everyday version; rougaille crevettes, with prawns, is the one for a good lunch. When the prawns are the big freshwater kind it is called rougaille camaron. It is served with plain white rice, a spoon of beans ("grains") and a small side of chutney or lemon pickle.

The draft was written from 3 published sources and holds 11 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
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

Waiting for a cook

Rougaille Crevettes

Mauritius

What we know so far

The draft was written from 3 published sources and holds 11 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
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