Bougna is the great festive dish of New Caledonia — chicken, fish or seafood layered with yams, sweet potato and vegetables, wrapped in banana leaves with coconut milk, and traditionally cooked slowly in an underground oven for hours. This simplified version brings the same comforting flavours to a home kitchen.
Ingredients
- 800 g chicken thighs (or fish/seafood)
- 2 yams or sweet potatoes, peeled and chunked
- 2 carrots, chunked
- 1 courgette, chunked
- 400 ml coconut milk
- Banana leaves (or foil), for wrapping
- Salt and pepper, to taste
Instructions
- Layer the chicken and vegetables in the centre of a large piece of banana leaf or foil.
- Pour over the coconut milk and season generously.
- Wrap tightly into a parcel and place in a large steamer or covered roasting dish.
- Steam or bake at 160°C (320°F) for about 2 hours, until the meat and vegetables are meltingly tender.
- Open the parcel carefully at the table to release the fragrant steam.
Traditionally a communal dish shared at celebrations, Bougna is all about the slow, gentle infusion of coconut and smoky banana leaf flavour.
