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          Recipes from Mauritius

          Posted in Food and Drink by Jan Locke on 31st Mar 2020

          Rougaille is a classic Creole sauce which gives its name to many Mauritian dishes; it looks like a simple tomato sauce but is so much more. A one pan recipe which is super simple to create. This delicious rougaille, made with eggs, tomato sauce, herbs and spices is perfect for brunch or a quick supper.


          • 3 tablespoons of vegetable oil
          • 1 onion
          • grated root ginger 2.5 cm
          • 2 garlic cloves grated
          • red birds eye chilli finely chopped
          • 4 sprigs of thyme
          • 1 x tin of plum tomatoes 400g
          • 2 tablespoons of freshly chopped coriander
          • 3 eggs
          • chopped parsley to garnish
          • salt to season

          Cooking Method:

          • Heat the vegetable oil in a large pan with a lid over a medium heat and fry the onion until just beginning to brown.
          • Add the ginger, garlic, chilli and thyme and cook for 3–4 minutes, stirring occasionally.
          • Add the tomatoes and cook for 20–25 minutes until the tomatoes are beginning to break down and the oil has started to rise to the top of the mixture. Season with salt, add the chopped coriander and stir.
          • Crack the eggs into the pan, cover and cook for 5 minutes, or until the eggs are softly poached. Garnish with the parsley and serve.

          Ti Punch Cocktail

          Ti Punch is a simple rum cocktail using either sugar cane syrup or brown sugar, Mauritian green island rum and lime to create a cocktail with a strong, refreshing taste of summer.
          Bring on the sunshine we say!


          • 2 oz green island Mauritian rum
          • 1 tsp Sugar cane syrup
          • Garnish: Lime wheel


          1. Squeeze a lime wheel into a chilled rocks glass.
          2. Add the remaining ingredients, and top with ice.
          3. Stir with a barspoon, and top with more ice.