Margose Sauce (Creole version inspired by Mauritius or the Caribbean)
And Variations

Margose sauce (also called bitter melon sauce, goya sauce, or bitter melon sauce) is a specialty found in various Asian, African, and Caribbean cuisines, adapted regionally. It often accompanies meats, fish, rice, or vegetables.

Here is a basic recipe you can adapt to your taste (Creole, Asian, vegan, etc.):

Margose Sauce (Creole version inspired by Mauritius or the Caribbean)

Ingredients:

• 1 medium margose (goya / bitter melon)

• 1 sliced onion

• 2 cloves garlic, chopped

• 1 ripe tomato (optional)

• 1 small chili pepper (optional)

• 1 tablespoon soy sauce or tamarind (for balance)

• Juice of ½ lemon or vinegar (to reduce bitterness)

• Vegetable oil (sunflower or coconut)

• Salt, pepper, turmeric (or massala / colombo to taste)

Preparation:

1. Prepare the margose:
   Cut it lengthwise in half, remove the seeds, then slice thinly. Lightly salt and let it drain for 15 to 30 minutes. Rinse and squeeze to remove bitterness.

2. Sauté:
   In a hot pan with a little oil, sauté the onion until golden. Add garlic, chili, then the margose slices.

3. Spice:
   Add turmeric, salt, and pepper. Add the tomato (if used) and let it simmer for a few minutes.

4. Finish:
   Add soy sauce or tamarind and a splash of lemon juice. Let simmer on low heat until the margose is tender and slightly caramelized.

Variations of Margose Sauce

Fermented Margose Sauce
Ferment margose with salt, spices, and vegetables (like in kimchi or Japanese tsukemono) to obtain a tangy, umami-rich sauce, perfect for cold dishes or as a condiment. You can add garlic, dried red chili, and toasted sesame seeds for extra flavor.

Margose Sauce with Coconut Milk and Spices
Incorporate coconut milk, ginger, turmeric, and fresh herbs (coriander, mint) for a smooth, creamy, and fragrant sauce that pairs well with grilled fish or seafood.

Indian-style Margose Chutney Sauce
Cook margose with mustard seeds, curry, tamarind, jaggery (palm sugar), and chili for a sweet and spicy condiment that enhances rice, curry, and vegetarian dishes.

Fresh and Tangy Margose Sauce (Vietnamese or raw-inspired)
Blend raw margose with lime juice, chili, garlic, and a bit of yogurt or fresh cream for a fresh, spicy, and light sauce, perfect as a dip or accompaniment to grilled dishes. It can also be made into a marinade by adding nuoc-mam sauce and fresh coriander.

Suggestions:

Serve alongside white rice, fried fish, or grilled meat.

You can add a bit of sugar to soften if the margose is too bitter.

For a vegan version, serve it with grilled tofu or brown rice.