Mauritian rougaille is a bright no-cook tomato relish that Mauritians serve with almost everything. Diced tomatoes, sweet onion, green bell pepper, garlic, and ginger come together raw with cilantro and a flick of cayenne — twenty-five minutes, most of it resting time. It is sunshine in a bowl, and it makes anything on the plate taste like a holiday.
Escape to the sunny shores of Mauritius with a dish that’s as vibrant and beautiful as the island itself! Mauritian cuisine is a spectacular fusion of Indian, Chinese, and French flavors, and this simple Rougaille is a perfect example. The Creole name for tomatoes, “pommes d’amour” or “apples of love,” truly captures the essence of this recipe. It’s a bright, fresh, and tangy tomato relish that comes together in minutes. The best part? There’s absolutely no cooking involved! Just chop, mix, and serve over warm rice for a meal that’s effortlessly delicious and bursting with tropical flavor.
Ingredients
• 1 green bell pepper
• 1 medium sweet onion, such as red or Vidalia
• 1½–2 cups / 350-475g (16.8 oz) diced tomatoes, fresh or canned with juice
• 1 clove garlic, minced
• ½ tsp / 1g (0.04 oz) ground ginger, or 1 tsp / 3g freshly grated ginger
• 2 tbsp / 8g (0.28 oz) fresh cilantro or parsley, finely chopped
• ½ tsp / 3g (0.11 oz) salt, or to taste
• Freshly ground black pepper, to taste
• Dash of cayenne pepper or hot sauce, to taste
• Cooked rice, for serving
Instructions
1. What to Do
2. Finely dice the green bell pepper and sweet onion and place them in a medium mixing bowl.
3. Add the diced fresh or canned tomatoes (with their juice) to the bowl.
4. Stir in the minced garlic, ginger, fresh cilantro or parsley, salt, and pepper. Add a dash of cayenne or hot sauce to your preferred level of heat.
5. Mix all thoroughly. For the best flavor, let the rougaille sit for at least 10 minutes for the flavors to meld.
6. Serve the fresh rougaille at room temperature or chilled, spooned generously over bowls of warm cooked rice.
Nutritional Information
• Serving Size: 1/4 of recipe (without rice)
• Calories: Approx. 60 kcal
• Rich in Vitamin C from fresh tomatoes and peppers.
• A great source of lycopene, a powerful antioxidant found in tomatoes.
• Naturally vegan, gluten-free, and low in fat.
Pro Tips
• Let the rougaille rest for at least 15-30 minutes before serving. This allows the flavors to meld together for a more robust taste.
• For an extra zesty kick, stir in a squeeze of fresh lime or lemon juice just before serving.
• Use the freshest, ripest tomatoes you can find; their flavor is the star of this simple dish and will make a world of difference.
• Adjust the heat by adding finely minced fresh chili, such as a bird’s eye or serrano pepper, along with the other .
FAQ
Q: How can I add protein to this vegetarian rougaille recipe
A: To make this a more complete and protein-rich vegetarian meal, you can mix in a can of rinsed chickpeas or lentils directly into the rougaille. It’s also excellent served alongside grilled tofu, tempeh, or over a bed of high-protein quinoa instead of rice.
Q: What are other vegetarian ways to serve this rougaille
A: This versatile relish is fantastic beyond just rice! Use it as a fresh salsa for vegan tacos or nachos, a zesty topping for baked potatoes, a flavorful spread in veggie burgers or wraps, or as an accompaniment to grilled halloumi or plant-based sausages.
Q: How long does this fresh rougaille last in the fridge
A: Since this is a fresh, no-cook recipe, it’s best enjoyed within 2-3 days for optimal flavor and texture. Store any leftovers in an airtight container in the refrigerator. The flavors will continue to meld and deepen overnight.
Q: Can I use different herbs in this recipe
A: Yes, absolutely. While cilantro and parsley are traditional, you can easily customize it. Fresh mint would add a refreshing twist, or a small amount of finely chopped basil would complement the tomatoes beautifully. Feel free to experiment based on what you have available.
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Simple Mauritian Rougaille (No-Cook Tomato Relish)
Ingredients
Method
- What to Do
- Finely dice the green bell pepper and sweet onion and place them in a medium mixing bowl.
- Add the diced fresh or canned tomatoes (with their juice) to the bowl.
- Stir in the minced garlic, ginger, fresh cilantro or parsley, salt, and pepper.
- Add a dash of cayenne or hot sauce to your preferred level of heat.
- Mix all thoroughly. For the best flavor, let the rougaille sit for at least 10 minutes for the flavors to meld.
- Serve the fresh rougaille at room temperature or chilled, spooned generously over bowls of warm cooked rice.
- Let the rougaille rest for at least 15-30 minutes before serving. This allows the flavors to meld together for a more robust taste.
- Adjust the heat by adding finely minced fresh chili, such as a bird's eye or serrano pepper, along with the other .
