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Rougaille or rougail—the spelling is dependent on geography, Mauritius in the first case, Réunion in the latter—is a creole tomato sauce that shows the European and Indian influences on the cuisines of those two islands off the east coast of Africa. Spicy with chilies and fragrant with ginger, the sauce is simple to make and pairs wonderfully with a number of ingredients. Salted fish or sausage are common, but we add sweet, subtly briny shrimp. Serve with rice.
teaspoon cayenne pepper, divided
Kosher salt and ground black pepper