La nourriture créole à Maurice. Polyvalent, simple et savoureux ! La rougaille est une spécialité créole, plat et pour beaucoup de familles mauriciennes ! Raison simple
3456 x 2304 px | 29,3 x 19,5 cm | 11,5 x 7,7 inches | 300dpi
Date de la prise de vue:
18 décembre 2018
Lieu:
Mauritius.
Informations supplémentaires:
Rougaille des îles Simple, versatile and tasty! The rougaille is a créole specialty, and staple dish for many Mauritian families! Simple because it takes less than 10 minutes and versatile for you can cook with fish, prawns, beef, chicken, sausages or vegetables. And made very tasty with onions, tomatoes, pepper and coriander. For added kick, try with fresh chili! Vegetable achard Served cold, the vegetable achard may be eaten as a side dish or, very often as filling in french baguette. Finely chopped vegetables (carrots, long beans, cabbage) are cooked lightly in vegetable oil, onions, ginger, fresh chili, vinegar, salt and pepper. Saffran and mustard seeds are used to give this very peculiar dish its yellow texture. Fish "vindaye" The preparation of the fish "vindaye" is quite similar to the vegetable achard, with the only difference that the fish is deep-fried first and then cooked with onions, garlic, ginger, chili, saffran and mustard seeds. Poisson Snoek On a very typical creole menu, "poisson snoek" (salted fish), this local dish is usually eaten with rice, lentil soup, pumpkin and "brèdes songes". "Margoze" At the mention of this very bitter vegetable, it is either you love it or you hate it! There is even a very apt Mauritian saying that goes "lé temps margoze", with reference to the harder times of our ancestors! Usually eaten with chili to counter its bitter taste, margoze has been adapted to suit our local taste. It is most commonly prepared as an achard, chutney or cooked with fish.
