Black Radish Creole Rougail
A brief history first, Rougail is an accompaniment to the carry/curry associated with the island, La Reunion which is located in the Indian Ocean.
It is very spicy and usually includes: tomatoes, onions, ginger, and hot peppers.
Regular radish can be used in this recipe.
On with the show:
1/2 bunch fresh parsley
1/2 bunch fresh cilantro
1 small chili
a pinch of cumin
1 tbsp fresh ginger grated
1 red onion, chopped
1 teaspoon white rum
4 tablespoons olive oil
1 large radish, peeled and thinly sliced
1 large turnip, peeled and thinly sliced
Juice of 1 orange
Salt & pepper to taste
1 bunch green onions chopped
Plunge the tomatoes into a heatproof bowl of boiling water for 1 minute, then cool under running water.
Peel and seed them, (The seeding can be done by slicing the tomato in half and gently squeezing the tomato until the watery seediness plops out in the trash.) Then chop coarsely.
Break add the blender or food processor and combine the cilantro leaves, ginger, red onion, salt and pepper together. Then add the rum and olive oil.
Place the radish and turnip slices in a salad bowl, add tomatoes, and pour the sauce over the top.
Garish with chopped green onion.