Entree: New Caledonia – National Cuisine – Bougna (Earth-cooked bundle)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 3 hrs

Additional 2 hrs

Total 5 hrs 40 min

Ingredients

- 2 whole chickens, approx. 2.5 lb (1.1 kg) each
- 4 tbsp (60 ml) fresh ginger, grated
- 2 tbsp (30 ml) fresh turmeric, grated (or 2 tsp / 4 g dried turmeric)
- 1 1/2 cups (360 ml) coconut milk
- 2 limes, juice and zest
- 2 tsp (10 g) sea salt
- 1 tsp (5 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 medium taro (cocoyam), about 2 lb (900 g), peeled and cut into 2-inch (5 cm) pieces
- 2 medium yams, about 2 lb (900 g), peeled and cut into 2-inch (5 cm) pieces
- 4 firm ripe bananas (preferably plantain-type), unpeeled
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 cup (150 g) grated coconut or shredded desiccated coconut (optional for extra coconut flavor)
- Banana leaves, enough to wrap bundles (washed and briefly wilted over flame or in hot water)
- Fresh herbs for garnish (optional): handful cilantro or chervil
- Hot stones (for authentic earth-oven method) or a large covered roasting pan/tray for oven method

Instructions

1. Prepare marinade: in a large bowl combine grated ginger, grated turmeric, coconut milk, lime juice and zest, salt, pepper, minced garlic and vegetable oil. Mix well.
2. Marinate chicken: score the chicken skin in a few places and submerge chickens in the marinade; refrigerate for at least 2 hours or overnight for best flavor.
3. Prepare vegetables: toss taro and yams with a little salt and some of the remaining marinade. Slice bananas lengthwise if large (leave skin on) and set aside with sliced onion.
4. Arrange banana leaves: soften banana leaves by passing them briefly over a flame or dipping in hot water so they become pliable; lay 2–3 overlapping leaves per bundle on a clean surface.
5. Build the bougna: on each layered banana-leaf sheet place a layer of taro and yam, then a chicken (breast side down), scatter sliced onion and grated coconut over the chicken, tuck bananas alongside, and spoon remaining marinade over the top. Fold the leaves to make a tight parcel and secure with kitchen twine or thin strips of leaf.
6. Earth-oven method (authentic): dig a pit and heat stones until red-hot. Place a layer of hot stones, then set the wrapped bougna parcels on top, cover with more hot stones, then pile soil over everything to seal. Cook for 2 1/2–3 hours. Carefully uncover and remove parcels when done.
7. Oven method (home alternative): preheat oven to 325°F (160°C). Place parcels seam-side down in a large covered roasting pan or Dutch oven; add a little water to the pan to create steam, seal tightly and bake 2 1/2–3 hours until chicken and root vegetables are tender.
8. Serve: carefully unwrap parcels (steam will be hot), transfer contents to a large platter, garnish with fresh herbs, and serve family-style so guests can share the fragrant, steamed meats and roots.