Bougna
Meat, yam and coconut cream baked in an earth oven.
Ingredients
- 1.2 kg Chicken
- 800 g Yam
- 600 g Sweet potato
- 500 g Taro
- 3 cups Coconut cream
- 10 Banana leaves
- 2 Onions
- 2 tbsp Salt
Method
- Heat the stones — Build a fire over stones and burn it down for 2 hours until they glow.
- Prepare the parcel — Lay overlapping banana leaves and arrange the chicken and cut root vegetables on them.
- Add coconut — Pour the coconut cream generously over everything and season.
- Wrap — Fold the leaves into a tight parcel and bind with plant fibre.
- Cook — Bury on the hot stones under earth for 2½ hours.
- Bougna is ready — Unwrap at the table and serve straight from the leaves.