1 Rougaille
This quintessential creole red sauce with a rich taste and velvety texture is the sine qua non of Mauritian cuisine. Made with diced tomatoes, onions, garlic, peppers, curry leaves, and thyme, it is the perfect vehicle for everything Mauritians make, from pastas to meats, seafood to dholl puri. I had a magnificent blend of dried prawns simmered with this vibrant red sauce at a beach dinner at Sofitel Mauritius L’Impérial Resort & Spa (sofitel-imperial-mauritius.com). Another favourite was rougaille saucisse, a traditional stew of sausages tossed with the sauce and accompanied by rice and a salad.
EAT IT HERE!
Escale Créole restaurant (escalecreole.net) in Bois Cheri, or Sofitel Mauritius L’Impérial Resort & Spa.
