The name of this recipe is the Malagasy term for tomato salad. In Madagascar, you get this tomato salad in a small bowl as side-dish to many main courses, such as Romazava or Poulet au coco. Many travelers know it under its French name Rougail, Rogay or Rougaille tomates.
- 4 large tomatoes
- 1/2 large onion
- 1/2 bunch of parsley
- 2 tablespoon oil (e.g. rapeseed or olive oil)
- Pepper and salt
- Ginger to your taste
- 1-2 teaspoons of lemon juice
- 1 garlic clove
This is how it works:
Wash tomatoes, cut in half and remove stalks and inner parts. Dice the tomatoes, finely chop onion and parsley and put both in a bowl. Add oil and lemon juice. Finely chop a garlic clove or put it in a garlic press. Mix all ingredients well and season with pepper and salt. You may add a dash of finely grated ginger to your taste – in Madagascar, ginger belongs to almost every meal. But we promise Rougaille is tasty without, too!
Hint: Instead of onion and parsley, you can also use two spring onions.