I found a website which appears to be written by an expat, so we’ll go with her recipes.<\/p>\n
First, the flatbread.\u00a0 You take channa dal (split yellow lentils) and boil them.\u00a0 How long?<\/p>\n
“Until mushy”.<\/p>\n
Oh dear – it’s THAT kind of recipe is it?\u00a0 Ugh. Fine. How about an hour?\u00a0 That seemed to work.<\/p>\n
Once the peas are properly mushy, you blend them with some tumeric, salt, and cumin seeds to make a paste.<\/p>\n You also make a basic flour and water dough and leave that to rest a bit. But the interesting thing there is that you use the bean water to mix with the flour.<\/p>\n That gets sealed into balls, and those are rolled super thin for cooking.<\/p>\n OK, what shall we eat WITH these breads?\u00a0 Rougaille turns out to be fairly straightforward.\u00a0 First you sweat some onions with thyme, coriander seed, curry leaves, ginger and garlic pastes, and… peppercones?<\/p>\n You know what, my French isn’t any better.<\/p>\n To this, you add tomato puree and diced tomatoes.\u00a0 The recipe actually called for a specific brand of tomato puree, but we definitely don’t have that one at our local Save On.\u00a0 So I just pureed a can of basic “diced, no extra salt.”<\/p>\n And in it all went to simmer down.<\/p>\n Speaking of specific brands, I DEFINITELY didn’t have the specific brand of honey chicken sausages the author was asking for, so I just got some bog standard mechanically separated chicken wieners.<\/p>\n I shouldn’t be so dismissive – these things smelled pretty good while they were being browned.\u00a0 A little color imparted, they were chopped into short segments and chucked into the tomato sauce to finish cooking, and that was the dish!<\/p>\n Here’s the whole meal, with some white rice to fill it out.<\/p>\n This is one of those things where showing everything separate isn’t really an honest picture of what the meal is like.\u00a0 Here’s a better idea:<\/p>\n That looks more like a nice tasty home cooked meal.\u00a0 And it was!<\/p>\n The tomato sauce, in particular, was REALY good, from all the seasoning.\u00a0 The chicken wieners punched surprisingly above their weight, and the bread had a great texture for scooping it all up.\u00a0 In terms of flavor, the bread was a bit dull, but it’s nothing a bit more salt wouldn’t have probably fixed.<\/p>\n Mauritania, I’m sorry, Mauritius, really has some tasty food – we’d certainly be down to try some more at some point.<\/p>\n Next time, the start of what we suspect is the final country we’ll be breaking into multiple meals!<\/p>\n Recipes: When I was in grad school… No not for the Physics degree, before that. No not the previous one either, the one before THAT. Dear lord, I’ve spent way too much time in college. At any rate, ONE of the … Continue reading ![\"\"](\"https:\/\/fnerk.com\/wp-content\/uploads\/2025\/12\/20251225_155225.jpg\")
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\nOnce the dough’s had a chance to rest, you fill it with the chick pea mixture.<\/p>\n<\/a><\/p>\n<\/a>
\nCooking couldn’t be simpler – just grill on both sides for a few minutes each.\u00a0 One thing the video I watched stressed, however, is that every time you flip one of these things over, you should brush it with a little oil.\u00a0 I suspect a lot of the flatbreads we made for our Indian meal would have gone better if I had heeded this instruction – it really did make a difference in keeping them soft.<\/p>\n<\/a><\/p>\n<\/a>
\nThis actually smelled pretty amazing all by itself.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\nSausage Rougaille<\/a>
\nDholl Puri<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"