BOUGNA - NEW CALEDONIAPrep: 10 Mins | Cook: 45 Mins | Serves: 4
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Layer your yams down at the bottom!
HOT TIP!
1 medium yam, peeled and cubed 2 tomatoes, diced 1 medium yellow
onions, diced 1 7 oz can of coconut milk 1/2 cup shredded coconut
Juice of 1 lime 6 large prawns 1 teaspoon salt 1 teaspoon cracked
black pepper 1 vanilla bean (optional) At least 4 strips of banana
leaf (optional, but
traditional)
Stage 1 - Pre-Cook Yam1) Preheat your oven to 350 degrees
Fahrenheit2) Once your oven is heated, place your yams on a baking
plate and place into the
oven. Bake for 10-12 minutes in order to pre-soften your yams3)
After 12 minutes, remove and add it to the rest of your ingredients
and the
"Bougna assembly line"
Stage 2 - Prepare your Bougna "Assembly Line"1) Take a baking
dish (we used a circular Pyrex 9" in diameter) and line with
alumi-
num foil. Be sure to have plenty of extra aluminum foil over the
edges, since you will wrap the foil over the entire bougna for
baking
2) Next, line your strips of banana leaves over the aluminum
foil if you end up using them. Press them into your baking dish to
create a "bed" into which the ingredi-ents can go
Stage 3 - Assemble your Bougna1) Start assembling your bougna
with a base layer of your yams2) Next, place your prawns over top
the yams, followed by your tomatoes and on-
ions both over top the prawns and into the open spaces between
the prawns3) Sprinkle your grated coconut over everything, then
pour your coconut milk over
the entire bougna mixture evenly4) Season everything with your
sea salt, black pepper, then finally top with your va-
nilla bean5) Tightly wrap the banana leaves and/or aluminum foil
to enclose your bougna,
then place in the oven. Bake for at least 45 minutes6) After 45
minutes, unwrap your banana leaves and/or aluminum foil, and
enjoy!
Enjoy!