Mauritius | Main dish

Rougaille

Name: Rougaille
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mauritius, East Africa
Ingredients: 600 g Mauritian, smoked, pork, chicken, or beef sausages, sliced; 2 tbsp vegetable oil; 2 whole onions, diced; 4 cloves garlic, minced; 1 inch ginger, grated; 6 whole ripe tomatoes, chopped; 2 sprigs fresh thyme; 8 whole curry leaves; 1 whole scotch bonnet or bird's-eye chile, left whole; ¼ cup fresh coriander or parsley, chopped; salt and black pepper, to taste

Mauritian sausage rougaille, a thick tomato, thyme, garlic, ginger, and chile sauce simmered with browned sausages.

Country

Mauritius

Region

East Africa

Time

50 min

Serves

Level

easy

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01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 4

Scale the dish before you shop, then use the checklist while you cook.

Jump to method My cookbook

Ingredients

For 4 servings

Main dish

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Lidded pot

Knife & board

Wooden spoon

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Mauritius

5 steps 15 min prep 35 min cook (check method) 50 min total easy

Brown sausage

Heat oil and brown the sausage slices on both sides. Remove them so they do not overcook.

Brown sausage 08:00

Cook aromatics

Cook onions in the same pot until soft, then add garlic, ginger, thyme, and curry leaves if using.

Cook aromatics 06:00

Reduce tomatoes

Add tomatoes and whole chile. Cook until the tomatoes collapse into a thick sauce.

Reduce sauce 15:00

Simmer sausage

Return sausage to the pot and simmer gently until the sauce coats every piece.

Simmer rougaille 12:00

Finish

Remove the whole chile if you want a milder dish. Stir in coriander or parsley and adjust salt.

Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for everyday meals. Plan on a easy cook. Allow about 50 minutes total.

What to serve alongside it

Steamed rice, lentils, dholl puri, cucumber salad, or achard

Regional lane

Mauritius national table. A structured Mauritius dish in the AfroKitchen archive.

Chef watch-outs

Rushing the base before the raw edge has cooked out.
Adding all seasoning early and forgetting to adjust at the end.
Cooking on heat that is too high once the dish should be steaming or simmering.

How you know it is ready

The aroma should smell rounded rather than raw or sharp.
Oil, sauce, broth, or steam should look settled and deliberate.
The final texture should match the dish style before you plate it.

Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Rougaille recipe from Mauritius — Rougaille finished dish

Chef board

Build the table around Rougaille

Steamed rice, lentils, dholl puri, cucumber salad, or achard

Best route from here

Mauritius national table

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