Rougail Boucané recipe

Recipe for traditional Reunion Island boucané rougail

The boucané is simply salted pork belly smoked over a wood fire. It is part of the foods that can be preserved, therefore essential in the time of our great-grandparents who did not yet know electricity and even less freezers. Salt and smoke food was the only way to preserve meat and fish.

To make a smoked rougail, the pieces of smoke must be blanched before preparing them. Fried, curry or rougail, there are several ways to enjoy it.
A lot of us don't use garlic in smoked rougail, ”dan un rougail i met pa d 'garlic !! ”But I personally prefer to add more. So you can try to do with and without garlic.

Ingredients for 4 or 5 people.

• Smoke. Smoked breast (approximately 500 g)
• 2 medium onions.
• 4 cloves of garlic. (optional)
• 5 or 6 tomatoes.
• Half a teaspoon of turmeric.
• Half a level teaspoon of salt.
• A few pinches of pepper.
• Oil.
• A few big peppers. (optional)

Preparation:

First, cut the boucané into pieces 1 cm thick and boil for about 40 minutes. You can very well cut it into small pieces after boiling it whole, the cutting will be easier.
Meanwhile, prepare the spices.
Peel the garlic cloves and onions.
Slice the onions and prepare the crushed mixture: crush or mix the garlic with salt and pepper.
Cut the tomatoes into small cubes.
Cut the large peppers in 4 lengthwise.
Then, drain the smoked.

Heat a little oil over high heat and fry the pieces. When they are golden brown, add the chopped onions and turmeric. Stir for about a minute, then add the crushed mixture. Stir and brown the spices. (a minute or two)
Then add the crushed tomatoes and large peppers. Stir and let them stew for about a minute, still over high heat.
Finally, mix everything well and simmer over low heat and cover until the sauce has reduced. Reduce the sauce almost dry.

thanks to Yohan Payet  for recipes.

Tell us in the comments below, if you liked it !!!

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