Entree: New Caledonia – Northern Culinary Region – Bougna (Steamed banana leaf parcel of starchy roots, plantain, coconut milk, and seasoned meat cooked in an earth oven)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 2 hrs 30 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), cut into serving pieces
- 2 lb (900 g) taro, peeled and cut into 2 in (5 cm) pieces
- 1.5 lb (680 g) yam or cassava, peeled and cut into 2 in (5 cm) pieces
- 2 green plantains, peeled and halved lengthwise
- 2 cups (480 ml) coconut milk
- 1 medium onion, sliced
- 3 tbsp (45 ml) freshly grated ginger
- 2 cloves (approx. 8 g) garlic, minced
- 1 tbsp (15 ml) ground turmeric
- 2 tbsp (30 ml) lime juice
- 2 tsp (10 g) sea salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 4-6 banana leaves (enough to line and wrap parcels) 
- Kitchen twine or strips of banana leaf for tying
- Hot stones and earth for traditional pit cooking or heavy baking sheet and foil for oven alternative

Instructions

1. Combine the onion, ginger, garlic, turmeric, lime juice, salt, pepper and oil in a bowl and toss with the chicken pieces to coat. Marinate 30 minutes to 2 hours in the refrigerator for best flavor.
2. Lay a double layer of banana leaf on a clean work surface and spoon a little coconut milk in the center of each parcel to prevent sticking. Arrange a layer of taro and yam, a piece of plantain, then a portion of marinated chicken. Repeat to build even parcels, reserving about 1/2 cup (120 ml) coconut milk per parcel and pouring it over the fillings.
3. Fold the banana leaves tightly around the fillings to make sealed parcels, tying with kitchen twine or strips of leaf so no liquid can escape.
4. Traditional method: heat river stones or large quarried stones in a fire until very hot, line the bottom of a shallow pit with hot stones, set the parcels on the stones, cover with more hot stones or a layer of sand, then bury with earth and let steam for 2.5 to 3 hours. Carefully uncover and remove parcels from the pit.
5. Home oven/steamer alternative: place parcels seam-side down on a heavy baking sheet, cover tightly with foil, and bake in a 350°F (175°C) oven for 2 to 2.5 hours, or steam in a large steamer or tightly covered Dutch oven over low heat for 2 to 2.5 hours until roots are tender and chicken is cooked through.
6. Open parcels just before serving to release the fragrant steam and serve portions of chicken with the root vegetables and reserved coconut juices.