Rougails
Rougail morue
Desalted salt cod, flaked and cooked in a rougail tomato sauce flavoured with ginger and chilli.
History
Salt cod (dried, salted cod) arrived in Réunion as a cheap substitute food. Desalted and cooked as a rougail, it became a staple of the Réunion table, especially during Catholic Lent.
How it became Réunionese
Imported as an inexpensive food, salt cod was adopted and transformed by Creole cooks. Rougail morue shows how Réunion cooking can elevate humble subsistence ingredients.
Its place in the culture
A dish historically associated with Fridays and Lent, now eaten all year round.
Sources (1)
- https://www.reunion.fr/decouvrez/gastronomie/recettes-creoles-reunionnaises/
