Sur le même principe que le rougail saucisse, le rougail boucané est fait à partir de viande fumée/boucanée, d’où son nom boucané, ici, j’ai utilisé du boucané de poulet, mais normalement, c’est avec du boucané de porc qu’on fait le rougail. Je ne sais pas si on en trouve, ici. Personnellement, le mien venait de La Réunion.
Dans le même style, n’hésitez pas à aller voir le cari ti jacque au boucané de poulet.

RECIPE IN ENGLISH:

SMOKED THICK CUT BACON ROUGAIL

The smoked thick cut bacon rougail is a traditional dish very easy to make, it is usually made with pork bacon but here I used smoked turkey bacon, easily found in all supermarkets in Reunion. The thick cut bacon being very salty it is best to boil it twice in plain water for 15 minutes to get rid of excess salt. The rest of the procedure is quite easy and doesn’t take much time. This dish is served with some plain white rice and some chili sauce.

Prep. Time: 40 min.
Cook. Time: 20 min.

Ingredients:
– 1 kg / 2.20 lbs smoked thick cut turkey bacon
– 7 large yellow onions, peeled
– 1 small chunk of ginger, peeled and grated
– 1 clove garlic, peeled, crushed
– 4 tomatoes, diced
– 1 sprig thyme
– salt and ground black pepper
– 2 Tbsp sunflower oil

Directions: 

Boil smoked bacon in a large amount of water for 20 minutes, drain and repeat procedure a 2nd time.
Cut bacon and fry in a skillet over medium heat until golden brown, stirring from time to time.
Cut all the onions into halves then into slices.
Heat up a tablespoon of oil in a pot, add ginger and garlic, stir.
Add tomatoes, salt, black pepper and thyme.
Combine.
Add a little water if needed, then add onion slices.
Lower heat and cook for about 10 minutes.
Add smoked bacon and combine.
Cook for about 20 minutes over low to medium heat, stir from time to time.
Add a little water if needed.
Serve with rice.