Rougaille Saucisse

What we know so far

Rougaille is the tomato sauce at the heart of Mauritian home cooking: onion, garlic, ginger, chilli and thyme cooked down with plenty of tomato until thick. Put sausages in it and you have rougaille saucisse, the weeknight dish of the whole island, eaten with rice and often a bowl of lentils or red beans beside it, or stuffed into a baguette. The same dish is made with salt fish, corned beef, eggs or prawns, and the Seychelles has its own sosis rougay.

The draft was written from 5 published sources and holds 12 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