Just like this delicious dish, Mauritius itself is a melting pot of cultures and cuisines from India, Africa, Malaga, Chinese and of course France. Although part of Africa, the ties with France and Great Britain show through and this Rougaille is an example of a simple spicy tomato based sauce enhanced by the addition of My Souk Drawer’s Mauritius Massa, prawns (crevette), more heat and a fragrant Saffron rice. Enoki mushrooms are not traditional but they are fun to use as in soups, stir-fry or sauces they don’t require actual cooking and  quickly take on the flavours of the dish as well as imparting their own mild sense of umami. The amount of heat is through the choice of additional Chilli, here we use Jalapeño but Habanero and/or African Birdseye are other options to literally melt your pot.

 

Ingredients: 

1 tbsp. Canola Oil

1 small onion (finely chopped)

3 Cloves Garlic (crushed)

2 tbsps. Ginger (peeled and grated)

2 Jalapeños (diced and seeded if necessary)

1 Red Onion (diced)

30g My Souk Drawer Mauritius Massa

2x 425g can Tomato’s (peeled)

1 cup White Wine

1 kg peeled Prawns (heads/tails on or if un-peeled remove the veins)

2 cups Basmati Rice (brown or white)

1/2g Saffron

1/4 cup Coriander (finely chopped)

1/2 cup Enoki Mushrooms

2 sprigs Dried Thyme

1/2 cup Parsley (finely chopped)

1 tbsp. Aleppo Pepper

1 tsp. Murray River Salt

Pepperberry (ground)

EVOO

 

Method: 

Heat Canola oil over a medium heat until shimmering and add onions, ginger, 1/2 of the garlic and cook until golden. Add diced chilli and when soft add the Mauritius Massa stirring for 1-2 minutes before adding 1/2 the wine.

Put rice on to boil and make a Saffron tea with hot water in a small glass.

To the onions, add the tomato’s, breaking them up and cooking over high heat unti reduced. Add salt, Pepperberry, and a drizzle of olive oil.

Reduce the heat and add thyme, parsley and 1/2 of the Coriander leaf. Cover and simmer for 10-15 minutes, stirring occasionally.

In a seperate pan add a small amount of olive oil, Aleppo Pepper and remaining garlic. Sauté the prawns until just cooked (2-5 minutes).

Pour in the remaining wine to deglaze the pan, empty entire contents into the Rougaille and stir through half of the remaining Coriander.

Serve with Saffron Rice and toasted Roti. Stir in Enoki mushrooms which will cook with the residual heat from the Rougaille, and garnish with Coriander.

 

Enjoy.

 

Ingredients: