Rougay Tomat

Name: Rougay Tomat
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Seychelles
Ingredients: 4 large tomatoes, chopped; 1 onion, sliced; 2 cloves garlic, minced; 1 chili pepper, chopped; 1 sprig fresh thyme; 2 tablespoons oil; 500g fish fillets or sausage, sliced; Salt and pepper to taste

4 servings15 min prep20 min cookEasy Seychelles

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The Story Behind It

The Tale of Rougay Tomat

Rougay tomat, a tomato-based Creole sauce, belongs to the same "rougaille" cooking style found across the Indian Ocean's Creole islands, tracing back to French colonial-era cooking blended with African and Indian influences. It's a foundational base sauce used to simmer fish, meat, or vegetables in Seychellois kitchens.

Ingredients

Scale:· 4 servings

4 large tomatoes, chopped
1 onion, sliced
2 cloves garlic, minced
1 chili pepper, chopped
1 sprig fresh thyme
2 tablespoons oil
500g fish fillets or sausage, sliced
Salt and pepper to taste

Instructions

1Heat oil in a skillet and sauté onion and garlic until translucent.
2Add the chopped tomatoes and chili and cook until they break down into a chunky sauce.
3Season with thyme, salt, and pepper.
4Add the fish or sausage to the sauce.
5Cover and simmer gently for 12-15 minutes until the fish is cooked through or sausage is heated.
6Adjust seasoning to taste.
7Serve hot with rice.

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