Entree: Vanuatu – Bougna (Traditional Vanuatu coconut-steamed packet of root vegetables and protein wrapped in banana leaves)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 30 min

Total 3 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole chickens, cut into pieces, approx. 3 lb (1.4 kg) total
- 2 lb (900 g) taro or yams, peeled and cut into 1–2 in (2–5 cm) chunks
- 1 lb (450 g) cassava, peeled and cut into chunks
- 4 green plantains, approx. 1 lb (450 g) total, peeled and halved
- 2 ripe bananas, approx. 8 oz (225 g), peeled and halved
- 1 large onion, approx. 8 oz (225 g), chopped
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 2 in (5 cm) piece fresh ginger, grated
- 1 tbsp (15 g) grated fresh turmeric or 1 tsp (3 g) ground turmeric
- 4 cups (960 ml) coconut milk
- 1 cup (240 ml) water or light chicken stock
- 2 tsp (10 g) sea salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 4–6 banana leaves, washed and softened over flame or steam (enough to wrap parcels)
- Kitchen twine or strips of banana leaf for tying
- Optional: 1 cup (240 ml) (packed) local greens or spinach, approx. 2 oz (60 g)

Show original ingredient measurements

- 2 whole chickens, cut into pieces, approx. 3 lb (1.4 kg) total
- 2 lb (900 g) taro or yams, peeled and cut into 1–2 in (2–5 cm) chunks
- 1 lb (450 g) cassava, peeled and cut into chunks
- 4 green plantains, approx. 1 lb (450 g) total, peeled and halved
- 2 ripe bananas, approx. 8 oz (225 g), peeled and halved
- 1 large onion, approx. 8 oz (225 g), chopped
- 4 cloves garlic, minced (about 12 g)
- 2 in (5 cm) piece fresh ginger, grated
- 1 tbsp (15 g) grated fresh turmeric or 1 tsp (3 g) ground turmeric
- 4 cups (960 ml) coconut milk
- 1 cup (240 ml) water or light chicken stock
- 2 tsp (10 g) sea salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 4–6 banana leaves, washed and softened over flame or steam (enough to wrap parcels)
- Kitchen twine or strips of banana leaf for tying
- Optional: 1 cup (packed) local greens or spinach, approx. 2 oz (60 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare banana leaves by passing them briefly over an open flame or steaming until pliable; cut into 12–14 in (30–35 cm) squares and set aside.
2. In a large bowl combine chicken pieces, grated ginger, garlic, turmeric, lime juice, salt, and pepper; toss to coat and marinate 20–30 minutes.
3. Arrange a layer of taro/yam, cassava, plantain and half of the ripe bananas in the center of each banana-leaf square. Top with chicken pieces and any remaining fruit and vegetables, and spoon a little of the onion and any optional greens over each parcel.
4. Divide coconut milk and water among the parcels, pouring enough to moisten but not drown ingredients (about ½ cup (120 ml) per parcel); fold leaves to enclose and tie securely with twine or leaf strips.
5. Place parcels in a large steamer basket or on a rack in a deep roasting pan. If steaming, steam gently for 1½–2 hours until roots are tender and chicken is cooked through. If baking, place parcels on a rimmed baking sheet, cover loosely with foil, and bake at 350°F (175°C) for 1½–2 hours.
6. Carefully open parcels at the table or on a serving platter and serve hot, spooning the coconut broth over the contents.

1. Prepare banana leaves by passing them briefly over an open flame or steaming until pliable; cut into 12–14 in (30–35 cm) squares and set aside.
2. In a large bowl combine chicken pieces, grated ginger, garlic, turmeric, lime juice, salt, and pepper; toss to coat and marinate 20–30 minutes.
3. Arrange a layer of taro/yam, cassava, plantain and half of the ripe bananas in the center of each banana-leaf square. Top with chicken pieces and any remaining fruit and vegetables, and spoon a little of the onion and any optional greens over each parcel.
4. Divide coconut milk and water among the parcels, pouring enough to moisten but not drown ingredients (about ½ cup/120 ml per parcel); fold leaves to enclose and tie securely with twine or leaf strips.
5. Place parcels in a large steamer basket or on a rack in a deep roasting pan. If steaming, steam gently for 1½–2 hours until roots are tender and chicken is cooked through. If baking, place parcels on a rimmed baking sheet, cover loosely with foil, and bake at 350°F (175°C) for 1½–2 hours.
6. Carefully open parcels at the table or on a serving platter and serve hot, spooning the coconut broth over the contents.