Bougna

About This Recipe

Bougna (or bougna) is a traditional cooking technique where taro, yam, banana, and meat or fish are wrapped in banana leaves with coconut milk and slow-baked or steamed. Though its roots lie in Melanesia and the Pacific, a similar parcel technique is found in Central Africa along the coast and river margins. Opening the parcel at the table creates a dramatic aromatic reveal.

Ingredients

Serves 4

• 400 gtaro or cocoyam, peeled and sliced
• 300 gchicken thighs, boneless
• 200 mlcoconut milk
• 2 greenplantains, peeled and sliced
• 4 largebanana leaves, softened over flame
• salt and pepper to taste

Instructions

1. 1

   Prepare filling

   Season chicken with salt and pepper. Arrange taro and plantain slices in the centre of each banana leaf.

2. 2

   Fill parcels

   Place chicken on top of vegetables. Spoon 50 ml coconut milk over each parcel. Season again.

3. 3

   Wrap

   Fold banana leaves securely around the filling and tie with strips of the leaf or kitchen twine.

4. 4

   Cook

   Steam parcels over boiling water for 60 minutes, or bake in a 180 °C oven for 55 minutes.

5. 5

   Serve

   Bring parcels to the table and open just before eating.

Variations

• •

  Use fish fillets instead of chicken.

• •

  Add fresh chilli or ginger for extra warmth.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Cooked parcels keep refrigerated 2 days. Reheat by steaming 10 minutes.

Frequently Asked Questions