Entree: New Caledonia – Southern Culinary Region – Bougna (A traditional Kanak layered packet of chicken and seafood with root vegetables cooked in banana leaves and coconut milk)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 1 lb (454 g) raw prawns, peeled and deveined
- 2 lb (900 g) taro, peeled and cut into 1-inch (2.5 cm) pieces
- 1 lb (454 g) yam or cassava, peeled and cut into 1-inch (2.5 cm) pieces
- 1 lb (454 g) sweet potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 3 cups (720 ml) coconut milk (preferably full-fat)
- 1 cup (240 ml) coconut cream or additional coconut milk
- 2 medium onions, thinly sliced (about 8 oz / 225 g)
- 6 cloves garlic, minced (about 1.2 oz / 35 g)
- 2 inch (5 cm) piece fresh ginger, grated (about 1.5 oz / 45 g)
- 1 tsp (5 g) ground turmeric
- 2 tbsp (30 ml) fresh lime juice
- 2 tsp (10 g) sea salt, or to taste
- 1 tsp (5 g) freshly ground black pepper
- 6 banana leaves (enough to make 2 large parcels)
- Kitchen twine for tying parcels
- Optional: 4 stalks pandan leaves for aroma

Instructions

1. Marinate the chicken pieces with half the garlic, half the ginger, turmeric, lime juice, 1 tsp salt, and 1/2 tsp pepper. Cover and refrigerate for at least 1 hour or overnight for best flavor.
2. Preheat oven to 350°F (175°C) if using the oven method. If using a steamer, bring a large steamer pot to a simmer.
3. Soften banana leaves by passing them briefly over an open flame or dipping in hot water to make them pliable and easier to fold.
4. On a large banana leaf, make a layer of taro, yam, and sweet potato. Sprinkle with a pinch of salt and some of the sliced onion, minced garlic, grated ginger, and a little pepper.
5. Add a portion of marinated chicken pieces on top of the root vegetables. Scatter prawns over the chicken and top with more onion and the remaining ginger and garlic.
6. Pour about 1/2 cup (120 ml) coconut milk and a few tablespoons of coconut cream over each parcel to provide steam and richness. Add a pandan leaf if using.
7. Wrap tightly in banana leaves to form sealed parcels and tie securely with kitchen twine. Repeat so you have 2 large parcels that will serve 6.
8. Cook parcels in a preheated oven on a rimmed baking sheet for 2 to 2 1/2 hours, until chicken is fully cooked and roots are tender (internal chicken temperature 165°F / 74°C). For a more authentic result, bury parcels in a heated earth oven or place parcels in a steamer and cook for about 2 hours.
9. Remove parcels and let rest 10 minutes. Unwrap carefully — steam will be hot — and serve portions of chicken, prawns, and root vegetables with the fragrant coconut sauce spooned over.
10. Adjust salt and pepper to taste at the table and enjoy with lime wedges.