2 teaspoons of Olive oil
"Rougail" is the perfect match to eat with Reunionese curries such as:
- "Carry Poulet" with chicken
- "Carry ti'Jacques Boucané" with smoked pork breast
"Piment la pâte" is traditionally prepared with green or red chillies, but I like to make it with Orange Habanero or Fatalii, especially as this last one has a nice citrus flavour combining well with the Combava zest.
- 100g of any kind of chilli, depend on the heat level you want
- 1 thumb-sized piece of peeled ginger
- 3 garlic cloves
- 1 Combava/Kaffir lime zest
- fresh cilantro to taste
- white vinegar
- olive oil
- sea salt
Chop the chillies in a blender with the ginger, garlic, fresh cilantro and the Combava zest.
Place in a jar with 3 pinches of salt, add 1 table spoon of white vinegar, mix the ingredients in the jar with your table spoon and compress lightly to level the paste. This will keep for weeks in the fridge.
It's on the base of one way to prepare a chilli oil, interesting condiment that we are going to talk about later.
Chop finely all the ingredients (except the Combava zest that you will add in the end) and cook them in olive oil in a pan so all the flavour will mix together and the chilli will give its heat to the oil.
Cook slowly at low temp, stir well until all is processed nicely and not burning, than add the table spoon of white vinegar.
Place in a jar and keep it cool in the fridge.