Glossary

Rougaille

A Mauritian "red sauce" used to braise meat, poultry and fish.

Prawn rougaille

00:03:10

Play Video

Brown lentils in rougaille

Your Cookbook

Your favourites (0)
Your submissions (0)

Featured Food & Recipes

POPULAR
NEWLY ADDED
TOP RATED

Hainanese chicken rice
Osso bucco
Beef bourguignon
Paella
Singapore chilli crab
Orange-and-almond cake
Tiramisu
Beef rendang
Pad thai
Salt-and-pepper squid

Empanada special
Halo-halo
Barbecue pork belly skewers
Beef with sautéed mushrooms and bitter melon
Dutch berry biscuit roll
Peter's perfect sambal
Umu-cooked fish
Perfect grilled salmon
Filipino-style suckling pig
Seafood sinigang

Orange and almond cake
Pad thai
Beef bourguignon
Marinated lamb backstrap (mechoui)
Paella
Osso bucco
Hainanese chicken rice
Salt and pepper squid
Sindhi biryani
Black forest cake

Hot Tips

Sharpening a knife

The most common angle to sharpen your knife is 20°. However, you should check with the manufacturer of the knife if you wish to determine the exact angle of your knife.

Glossary

Cawl

The fatty 'wrapping' that lines the abdominal cavity of a pig, looking rather like a net of white fatty tissue.

Glossary

Rougaille

Your Cookbook

Featured Food & Recipes

Hot Tips

Sharpening a knife

Glossary

Cawl

MORE

BLOGS

WATCH VIDEO

RECIPES