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West indian rougail sausage; creole spices, tomatoes, peppers, mango and green onion - virtual workshop version

A stewed dish of tomato and sausage. In this version, the mango brings a sweet touch to this spicy recipe.

Note

You can make a vegetarian version of this recipe by replacing the sausage with a can of chickpeas.

Ingredients

Recipe for 2 portions

Rougail

300 Gr

Toulouse sausage

2 Unit(s)

Italian tomatoes

1 Small

Onion

1 Clove(s)

Garlic

1 Tbsp

Fresh ginger

1 Unit(s)

Bird's eye chili

1 Unit(s)

Green hot chili

1 Tsp

Curcuma

1 Tsp

Jamaican pepper

0.50 Unit(s)

Yellow mango

Rice

150 Ml

Jasmine rice

250 Ml

Water

Garnish

1 Unit(s)

Green onion

Preparation time: 50 min

Things to do before the workshop

Ingredients

Wash the vegetables.

Peel and chop the garlic.

Equipment list

1 cutting board, 1 chef kinfe, 1 paring knife

1 small pot with lid

1 pot or large pan with lid

1 mixing bowl

Kitchen towels, tablespoons (tasting)

1 large spoon
Preparation to do with the chef

Chop the onion and cut the chilli pepper into thin slices.

Cut the tomatoes into dices and sausages into slices.

Peel and cut the mango into julienne strips.

Clean the green pepper, then cut it into cubes.

Cut the green onion into wedges and keep it cool for garnish.
Rougail

In your pan, brown the onions with a little oil and add the sausage pieces.

While stirring, add the garlic, ginger and tomatoes.

Add the peppers, a pinch of salt and the spices. Cook covered for 30 minutes.

Add the mango and sprinkle with green onions before serving.
Rice

Boil the water in your small saucepan

Add the rice, stir, lower the heat and cover for 15 minutes, once off the heat, let it stand for 5 minutes.