Rougaille -a spicy Creole Dip } Mauritian Cuisine | Gluten Free and Vegan Dips

Rougaille (pronounced as roo-gahy) or Red Sauce or Spicy Sauce as its known in Mauritian Cuisine is believed to be a hot (pun intended!) favourite amongst the locals. Mauritian Cuisine is a blend of Indian, Arabic, French /  Creole cuisine.  This dip is almost a National Cuisine like the Roti /Farata. 

This week @ FoodieMondayBloghop under the @224DueSouth Theme (suggested by yours truly), we are exploring dishes from the Southern Hemisphere  where we have close to 20+ countries and so many hundred cuisines. Today, I have Mauritian theme as the chosen country, from where I had posted Gram Bouilli - a vegan and GF snack featuring chickpeas as the main ingredient. 

Pin

Today's dip is not just served with any snack (or gajaks as the local deep-fried snacks are known), but is also a base for many gravies with shrimp, fish, chicken and other protein. Dhal Puri is another favourite amongst the locals, which I wanted to serve with this dip, but instead made a paratha (or a flatbread - that recipe with a secret vegetable coming up soon :-)). 

The dip was just right for us, although spice in Mauritian Cuisine is primarily from Green chillies rather than Chilly powder. The original recipes use a lot more oil, which would lend a consistency like this Homemade Spicy Schezwan Sauce, but I felt it was right oil for us.    

More GF, Vegan Dips like this include :

1. 5-min Dahiwali Hari Chutney - a Zero Cook, GF Dip for Kebabs and Tikkas
2. Video Recipe - Amba Khatta from Orissa | GF & Vegan Raw Mango Condiment
3. Indian Spice Roasted Carrot Hummus | Vegan, GF and Plant Based
4. Xnipec Salsa (Jain version) | Mexican Dip
5. Chilli Cinnamon Almond Dip
6. Tomato Mint Coriander Chutney (Salsa) | Vegan,GF (oil free too)
7. Tomato Thokku (tomato pickle)
8. Vegan Almond Basil Pesto | Vegan and GF
9. Beetroot Hummus | GF, Vegan 
10. Muhammara with a twist !!
11. Papaya Ginger Lime Relish
12. Baba Ganoush

Let's get to today's recipe: 

Rougaille - a spicy , Tomato based Vegan and GF dip from Creole Cuisine

Prep time - 5 min, Cook time - 15 mins

Course : Dip , spice level - Medium

Pin

Ingredients:

Red, Ripe tomatoes - 4 large

Ginger garlic paste - 1 tsp

Thyme - fresh / dried (I used the latter, but the former is preferred) - 1 tsp

Salt - to taste

Finely chopped thai red chillies - 1 small (adjust spice)

Oil - 2 TBSP

Finely Chopped Coriander leaves - 1tsp (I didn't add)

PIN FOR LATER

Pin

How to make:

Wash and chop tomatoes (I pureed them into largish chunks). In a pan, heat oil, add the ginger garlic paste and the pureed tomatoes. Add salt. Cook and cover till mushy. 

Add the thai red chillies, thyme and add 1-2 tablespoon of water and cook again till it coats the back of a spoon. 

Serve with veg crudites / potato wedges or even Dhal Roti or Roti Farata . (Or store as a base for making Creole gravies with any protein)

Pin