DRIED SHRIMP ROUGAIL

One day in August, after having seen an interesting Reunionese recipe (see link), I left a comment on Murielle's blog ("Couverts Et Découvertes") and innocently commented on the fact that it was a pity I could not make it because I didn't know where to find the "dried smoked shrimps (Chevaquines)" that she used to create her dish. To my surprise, she kindly offered to send me some in order to test that very special recipe from her childhood!

So, a few days later, I was all excited when I discovered her promised packet in my letterbox! I was so happy and thrilled! I was going to be able to test her "Rougail De Chevaquines" that had made me salivate and dream while sitting at my computer...

Thanks for having given me the opportunity to discover and taste the food that your grandmother made when you were a child!!!

A "Rougail" is generally a condiment that accompanies the traditional Reunionese curries ("carry" in French). It is made with diced tomatoes, pounded ginger, chopped onions and chilies. Certain fruits and vegetables can be added to the mixture. When shrimps (fresh or dried), meat and sausages are added to the sauce, it then becomes a dish and no more an accompaniment...

This "Dried Shrimp Rougail (Rougail De Chavaquine)" is a wonderful dish that contains all the magical creole savor from Reunion Island in the Indian Ocean. It is simple, yet exotic and unique as well as very special. I am aware that, when trying it for the very first time, some people will not like it because of the very strong and pungent taste of the dried smoked shrimps that add a peculiar and alien flavor which could leave you perplexed, but which you might learn to like! The acidity and sweetness of the tomato counterbalances the shrimpy and smoky aromas of the dish in a harmonious way and makes their specific taste all the more approachable. The chilies, an incontrovertible ingredient of the creole cuisine, add a gorgeous fiery and spicy touch that'll instantly wake your tastebuds and bring some warmth to you palate.

At first glance, this dish might seem very modest, but it is a deceiving impression. Nothing about it is common or mainstraim. You will be astonished to find out that it is multifaceted and complex in flavor! A taste experience that you'll not regret!

~ Dried Shrimp Rougail ~
Recipe by Murielle Khamouguinoff (Samania) at "Couverts & Découvertes" (France) and very slightly adapted by Rosa @ Rosa's Yummy Yums

Serves 2.

Ingredients:
100g Dried smoked shrimps (chevaquines)
1 Onion, chopped
3 Tomatoes, diced
2 Tbs Oil
2 Bird's eye chilies (see link)
1/2 Tsp Sugar (optional)
1/2 Tsp Salt (or to taste)
Some water

Method:
1. In a sieve, rinse the shrimps well, until all the sand has been washed away.
2. Strain well.
3. Heat a pan (or frying pan), add the oil and the dried shrimps. Fry for about 1 minute.
4. Then add the chopped onion and stir-fry over low heat until translucid.
5. In a mortar, pound the chilies with the salt.
6. Add the diced tomatoes, the sugar and the chili mixture to the onions/shrimps in the pan.
7. Let simmer over low heat for about 10-15 minutes while constantly stirring (add some water if necessary).
8. Serve.

Remarks:
The "Dried Smoked Shrimps" come from West Africa. You should find them in any good African supermarket.
You might find that the "Dried Smoked Shrimps" have a strong flavor., so you may want to divide the quantity of shrimps used for this recipe.
If the "Bird's Eye Chilies" are too hot for you, replace them by any other chili (mild) of your choice or by a few drops Tabasco/chili sauce...
The "sauce" should have reduced and thickened a bit, but should not be too dry.

Serving suggestions:
Serve with Basmati rice, coconut rice or parboiled rice and with cucumber salad and/or lentils/beans/split peas.

***************

~ Rougail De Chevaquines ~
Recette par Murielle Khamouguinoff (Samania) "Couverts & Découvertes" et adaptée par Rosa @ Rosa's Yummy Yums

Pour 2 personnes.

Ingrédients:
100g de Chevaquines
1 Oignon, haché
3 Tomates, coupées en dés
2 CS d'Huile
2 Piments oiseaux ("zoiseau")
1/2 CC de Sucre (optionel)
1/2 CC de Sel (ou à volonté)
De l'Eau

Méthode:
1. Laver les chevaquines à l'eau claire dans une passoire très fine plusieurs fois afin d'enlever le sable résiduel.
2. Bien égoutter.
3. Faire chauffer l'huile dans une marmite (ou une poêle) et faire revenir les chevaquines pendant 1 minute.

4. Ajouter l'oignon émincé et faites revenir doucement.
5. Dans un mortier, piler les piments avec le sel.
6. Ajouter les dés de tomates ainsi que le sel pilé avec les piments et le sucre.
7. Laisser cuire à feu doux pendant 10-15 minutes, en remuant régulièrement (ajouter un peu d'eau si nécessaire).
8. Servir.

Remarques:
Ces "Chevaquines" sont des crevettes séchées et fumées qui proviennent d'Afrique de l'Ouest (Ghana, Congo, ...). Elles devraient être trouvables dans tout bon magasin d'alimentation africaine.
Ces crevettes pourront vous paraître fortes de goût, alors il vous est possible de diviser la quantité utilisée.
Si les "Piment Oiseaux" sont trop forts pour vous, prenez plutôt des piments plus doux ou alors ajoutez quelques gouttes de Tabasco/sauce aux piments...
La sauce devrait avoir un peu réduit et épaissi, mais ne pas être trop "sèche".

Idée de présentation:
Servir avec du riz Basmati, du riz à la noix de coco ou du riz "parboiled" et avec une salade de concombre ainsi que des lentilles/haricot secs (cuits, bien sûr)/pois cassés.