The Seychellois people exhibit a true melting pot of different races and cultures. Originally settled in the 18th century by Europeans who brought African slaves to work on their plantations, the 19th century saw Indian, Chinese and Arabic traders arrive on the islands as well as free settlers from all corners of the globe.
The variety of Creole cuisine is evidence of the diverse mix of culture and races found in Seychelles. Local Creole cuisine is a fusion of French, Indian and Oriental influences, with the chief characteristic being the blending of spices and much use is made of locally abundant fruits and produce.
One popular Creole dish is the hearty “Rougail” stew, a staple in many house holds that can be made with either fresh local fish or hearty Creole sausages submerged in a rich onion, tomato and garlic based sauce garnished with chillies, ginger, black pepper and thyme.
Today we will be showcasing the popular “Rougail Saucisse” (Sausage Rougail) – an easy one pot recipe with simple ingredients found in almost every home.
“ROUGAIL SAUCISSE”
Serves: 4
- 4 hearty pork or beef sausages (breakfast sausage, Boerewors)
- 4 thinner sausages (chipolatas, wiener sausages or smoked sausages)
- 4 large onions, finely chopped
- 8 large garlic cloves
- 10 tomatoes, blanched, peeled and chopped
- 1 tsp black peppercorns
- 1 tbsp fresh ginger, grated
- 3 sprigs fresh thyme, leaves stripped off the stem
- 3 sprigs fresh parsley
- hot chilli flakes, to taste
- salt, to taste
