Cooking Mauritius Island Style with Rani Veerassamy
With stories about cooking Mauritius Island Style, its food and culture, Rani inspired everyone at the cooking class, teaching them about spices and sharing hands-on techniques on how to prepare dishes from her homeland.
The Mauritian menu featured Prawns a la Sauce Rouge, Dal Puris (a flatbread), a Mauritius inspired Potato Curry, Mauritian Tomato Rougaille, Mauritian Fish Curry and to finish off, a Mauritian Banana Tart.
It was all-hands-on-deck with everyone involved in prepping, mixing, measuring and cooking.
Rani shares with you one of her favourite home-foods, a wonderful spicy rougaille sauce that can be eaten with rustic flatbread or as a maindish with prawns or other shellfish.
Here is Rani’s Mauritian Rougaille Recipe
1 kg chopped ripe tomatoes
4 golden shallots
3 tablespoons crushed garlic
1 tablespoon crushed ginger
100g green chillies
Salt to taste
3 sprigs thyme
A splash of rice bran oil or any other cooking oil.
Blend shallots, tomatoes and chillies in a blender. Heat oil over medium heat, add ginger and garlic. Stir fry until aromatic and starting to change colour. Add tomato mixture and allow to cook on a low heat for about 20 minutes, stirring occasionally.