There’s a dish from Réunion island plainly called “vanilla chicken”. It’s onions, garlic, ginger, tomatoes, chicken, a few herbs and spices and a fuckton of vanilla simmered in a pot for hours. Like almost all creole dishes, it’s served with white rice, lentils, fresh rougail and the most insane chili paste casually put on a table as if it was a salt shaker.
The sauce sounds similar to various ‘Caucasian-style’ ketchups. By which I mean cuisine of the Caucasus, i.e. mainly Georgia, Armenia and Azerbaijan. They love spices there. The spice selection in the rougaille recipes that I found is pretty similar, except the ketchup is made with fresh tomato paste and isn’t cooked, to my knowledge. There’s also the ajika sauce, which includes chili pepper instead of tomatoes, and a variety of other spices depending on the brand — it’s more concentrated and probably more authentic than the ketchups.
It’s because people are so used to tasting it in sweet foods.
IMO, where vanilla really comes into its own is in very small amounts in savoury foods.
There’s a dish from Réunion island plainly called “vanilla chicken”. It’s onions, garlic, ginger, tomatoes, chicken, a few herbs and spices and a fuckton of vanilla simmered in a pot for hours. Like almost all creole dishes, it’s served with white rice, lentils, fresh rougail and the most insane chili paste casually put on a table as if it was a salt shaker.
It’s fucking amazing.
Thanks for introducing me to rougail! That sounds so fucking tasty
The sauce sounds similar to various ‘Caucasian-style’ ketchups. By which I mean cuisine of the Caucasus, i.e. mainly Georgia, Armenia and Azerbaijan. They love spices there. The spice selection in the rougaille recipes that I found is pretty similar, except the ketchup is made with fresh tomato paste and isn’t cooked, to my knowledge. There’s also the ajika sauce, which includes chili pepper instead of tomatoes, and a variety of other spices depending on the brand — it’s more concentrated and probably more authentic than the ketchups.
Try just a little bit in your scrambled eggs