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Cuisine creole is a “tropicalization” of French cuisine. Cari and rougail are 2 dishes very similar but there is a small difference.
Traditional dish in Reunion: The difference between cari and rougail;
Cari is a non-spicy. The preparation that respects basic rules: in a cast-iron casserole dish (imperative rule). Cook first the meat or fish in high heat then add tomatoes and spices and turmeric. Let it cook for a certain time.
Whereas The Rougail has almost the same preparation except the spices cooking which will be on high heat. And there is no turmeric. The basics ingredients are tomatoes, onions, ginger. The most popular rougail to find in the restaurants are sausages rougail but there are many other differences.
Nevertheless, we can see two Rougails families; cooked which are the main dish, and raw which are used as an accompaniment.
The raw Rougail is usually spicy very hot. In general contain it tomatoes, onion and hot pepper.
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Cari and Rougail are indiens word. According to history, this cuisine prepared by Indiens women for workers on farms. They’re also a difference between Cari and rougail in South of Reunion and in North of Reunion. In the North, it’s less spicy.
Besides before cooking Rougails and Caris, it’s very important to crush the spices into a mortar and pestle
On the side: Cari and Rougail are always served with rice and “grains” like lentils or peas. Another essential in creole Reunionese cuisine. On the side of cari comes beans red or white, lentils.
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