Rougaille (pronounced as roo-gahy) or Red Sauce or Spicy Sauce as its known in Mauritian Cuisine is believed to be a hot (pun intended!) favourite amongst the locals. Mauritian Cuisine is a blend of Indian, Arabic, French / Creole cuisine. This dip is almost a National Cuisine like the Roti /Farata.
This week @ FoodieMondayBloghop under the @224DueSouth Theme (suggested by yours truly), we are exploring dishes from the Southern Hemisphere where we have close to 20+ countries and so many hundred cuisines. Today, I have Mauritian theme as the chosen country, from where I had posted Gram Bouilli – a vegan and GF snack featuring chickpeas as the main ingredient.
Today’s dip is not just served with any snack (or gajaks as the local deep-fried snacks are known), but is also a base for many gravies with shrimp, fish, chicken and other protein. Dhal Puri is another favourite amongst the locals, which I wanted to serve with this dip, but instead made a paratha (or a flatbread – that recipe with a secret vegetable coming up soon :-)).
The dip was just right for us, although spice in Mauritian Cuisine is primarily from Green chillies rather than Chilly powder. The original recipes use a lot more oil, which would lend a consistency like this Homemade Spicy Schezwan Sauce, but I felt it was right oil for us.
More GF, Vegan Dips like this include :
- 5-min Dahiwali Hari Chutney – a Zero Cook, GF Dip for Kebabs and Tikkas
- Video Recipe – Amba Khatta from Orissa | GF & Vegan Raw Mango Condiment
- Indian Spice Roasted Carrot Hummus | Vegan, GF and Plant Based
- Xnipec Salsa (Jain version) | Mexican Dip
- Chilli Cinnamon Almond Dip
- Tomato Mint Coriander Chutney (Salsa) | Vegan,GF (oil free too)
- Tomato Thokku (tomato pickle)
- Vegan Almond Basil Pesto | Vegan and GF
- Beetroot Hummus | GF, Vegan
- Muhammara with a twist !!
- Papaya Ginger Lime Relish
- Baba Ganoush
Let’s get to today’s recipe:
Rougaille – a spicy , Tomato based Vegan and GF dip from Creole Cuisine
Prep time – 5 min, Cook time – 15 mins
Course : Dip , spice level – Medium
Red, Ripe tomatoes – 4 large
Ginger garlic paste – 1 tsp
Thyme – fresh / dried (I used the latter, but the former is preferred) – 1 tsp
Salt – to taste
Finely chopped thai red chillies – 1 small (adjust spice)
Oil – 2 TBSP
Finely Chopped Coriander leaves – 1tsp (I didn’t add)
PIN FOR LATER
How to make:
Wash and chop tomatoes (I pureed them into largish chunks). In a pan, heat oil, add the ginger garlic paste and the pureed tomatoes. Add salt. Cook and cover till mushy.
Add the thai red chillies, thyme and add 1-2 TBSP of water and cook again till it coats the back of a spoon.
Serve with veg crudites / potato wedges or even Dhal Roti or Roti Farata . (Or store as a base for making Creole gravies with any protein)
Look at that bright red colour! I love the flavours in this dip. Did you serve it with parathas?
Thanks Priya 🙂 yes, i did serve it with Parathas 🙂
Wow dip looks yummy and loved the vibrant colour. Red chilli thyme its sounds spicy and flavorful. This dip will also perfect with stuffed paratha.
I loved this vibrantly coloured flavorful tomato dip. I would love to pair it with my aloo paratha.
Loved the flavours in this hot and fiery red dip.. perfect with some pita chips wraps or to spice up dal chawal..
Oh my using a fiery Thai chili, definitely makes this dip hot hot hot. Looks so colorful and one that be served with so many different dishes.
I love this vibrant fiery red dip. This spicy dip is surely my kind. This dip is so versatile and can be served with so many dishes .
so colorful and flavorful dip. I am always big fan of such spicy dip and looks so tempting