The Seychelles | Rougay Sosis

CLICK HERE FOR THE RECIPE I USED

The Seychelles are another small island nation with a local cuisine that is difficult to emulate when you live in a rural desert area because you don’t have access to any truly FRESH saltwater fish or “exotic” tropical fruits/plants. Finding something that I could find the ingredients for, locally, was a challenge.

I had to make an adaptation for the one recipe I found that would work with the options available. Rougay Sosis calls for “creole sausage” which seems to be its own thing in The Seychelles. I used Andouille sausage, hoping its flavor profile would work well in the dish.

Rougay Sosis is a tomato sauce with onions, garlic, and sausage. The recipe lists red and green bell peppers as optional ingredients and I opted to use them to add some more vegetables into the sauce. I also really like bell peppers.

It was a relatively easy meal to make, you just need to chop up some stuff and cook at all in a pan.

Then end result was a bright and very flavorful sauce that I ate over Basmati rice. I was actually surprised by how flavorful it ended up being since there are no herbs and spices, aside from garlic. The tomato paste provided a nice amount of umami and the veggies added their flavors into the tomato sauce as it simmered and everything just worked very well together. I loved it!

Would I make it again? YES!