Rougail Boucané Chouchou
Ingrédients:
800g of smoked pork meat (or cooked pork ribs) cut in small pieces (but not too small)
2 chayotes, peeled, cut in bug cubes with the stone removed.
4 tomatoes, 2 onions, 3 garlic cloves, 3 cm of fresh ginger, peeled and shredded, 3 scallions, fresh thyme (strip the leaves, throw away the twigs), one hot red chili, 2 teaspoons of turmeric, salt, pepper
If you use smoked meat, boil it for five minutes in a big pot of water. Drain
Fry the meat in a Dutch oven for 6 minutes. Add the shredded onions, keep stirring and brown for 6 more minutes. Add the pressed garlic, the thyme leaves, the paste of fresh ginger, the turmeric, the black pepper. Sauté the spices for a minute or two. Don’t let them burn!
Add the tomatoes cut in small cubes. Add the cubes of chayotes, half a cup of water, bring to a boil then reduce the temperature and let it simmer for a hour (or more) with the lid on until the chayotes are cooked.
Remove the lid and cook some more until the sauce thicken. You do not want it to be watery.
For the “Grains” (beans), cut one onion, let it fry in olive oil until brown. Add one clove of garlic (pressed), 1 teaspoon of turmeric, black pepper, cooked beans (dry, fresh,canned), cook for 20 minutes.
“Rougail Tomate” recipe, cut 1 or 2 tomatoes (depending on size), half an onion cut in small pieces, a bit of red chili (depending on how spicy you like your food), 1 cm of fresh ginger finely chopped and reduced to a paste, the zest of a lime grated, the juice of the grated lime, 2 spoonful of olive oil. Prepare in advance so the flavours will develop.
Serve with basmati rice.
