Bougna

Bougna (New Caledonian Earth-Oven Parcel)

Bougna is a traditional Melanesian earth-oven dish from New Caledonia, where meat, fish, and root vegetables are wrapped in banana leaves and slow-cooked over heated stones. This home-kitchen version uses a conventional oven to mimic the gentle, smoky steam of the original pit.

Prep

40 min

Cook

150 min

Total

190 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1 whole chicken, about 1.5 kg, cut into 8 pieces
• •500 g (1 lb 2 oz) firm white fish fillets, such as snapper or cod, cut into large chunks
• •500 g (1 lb 2 oz) taro, peeled and cut into 3 cm chunks
• •500 g (1 lb 2 oz) yam, peeled and cut into 3 cm chunks
• •500 g (1 lb 2 oz) sweet potato, peeled and cut into 3 cm chunks
• •400 ml (1¾ cups) coconut milk, full-fat
• •2 whole banana leaves, fresh or frozen, thawed; if unavailable, use aluminium foil
• •1 tsp salt, or to taste
• •0.5 tsp (½ tsp) black pepper, or to taste

Steps

1. 1 Preheat the oven to 180°C (350°F). If using banana leaves, rinse and wipe them clean, then pass them briefly over a gas flame or dip in hot water to make them pliable.
2. 2 Season the chicken pieces and fish chunks with salt and pepper.
3. 3 In a large bowl, combine the taro, yam, and sweet potato chunks. Pour over the coconut milk and toss to coat.
4. 4 Line a large roasting pan or Dutch oven with banana leaves, overlapping them to form a large parcel. If using foil, use a double layer.
5. 5 Layer half the root vegetables in the centre of the leaves. Arrange the chicken pieces on top, then add the fish chunks, then the remaining root vegetables. Pour any remaining coconut milk over the top.
6. 6 Fold the banana leaves over the contents to enclose completely, then secure with kitchen twine or skewers. If using foil, seal tightly.
7. 7 Add about 250 ml (1 cup) water to the roasting pan (outside the parcel) to create steam. Cover the pan tightly with a lid or foil.
8. 8 Bake for 2 to 2.5 hours, until the chicken is cooked through and the vegetables are tender. The chicken should reach an internal temperature of 74°C (165°F) and the fish should flake easily.
9. 9 Carefully open the parcel at the table. Serve hot, spooning the cooking juices over each portion.