Bougna au Basilic Kanak

Bougna au Basilic Kanak honors a cherished Kanak feast tradition from New Caledonia: layers of root crops and tender chicken swaddled in fragrant banana leaves, enriched with silky coconut milk, and brightened by garden-fresh basil. In this home-kitchen adaptation, the classic earth-oven spirit is preserved through careful layering of island staples—taro, yam, sweet potato, and banana—that steam and braise together, exchanging flavor until everything is aromatic and richly sauced.

Ingredients

• 1.2 kg bone-in chicken pieces (thighs or drumsticks)
• 2 cups coconut milk
• 2–3 sheets pliable banana leaves (enough to wrap)
• 2 medium taro roots, peeled and sliced 1 cm thick
• 2 small yam tubers, peeled and sliced 1 cm thick
• 2 medium sweet potato, peeled and sliced 1 cm thick
• 2 firm ripe banana, sliced thick on the bias
• 1 packed cup chopped fresh basil (divided)
• 4 cloves garlic, finely grated
• 2 tbsp grated ginger
• 1 medium onion, thinly sliced
• 1 fresh red chili, finely chopped (to taste)
• 1 lime, zested and juiced
• 1–1½ tsp salt, or to taste
• 1 tsp freshly ground black pepper
• 1/2 tsp turmeric (optional)
• 1 tsp palm sugar (optional)

Preparation

1. Soften the wrap: Briefly pass the banana leaves over a low open flame or a hot, dry pan until shiny and flexible, then wipe clean. Trim tough midribs if needed and cut one or two extra patches for sealing.
2. Mix the marinade-sauce: In a bowl, whisk the coconut milk with half the chopped basil, the grated garlic and ginger, the chopped chili, lime zest and juice, salt, black pepper, and, if using, the turmeric and palm sugar. Taste and balance for brightness and seasoning.
3. Marinate the protein: Add the chicken to the bowl and coat well in the seasoned coconut milk. Set aside while you prepare the vegetables.
4. Prep the roots and aromatics: Peel and slice the taro, yam, and sweet potato. Slice the banana thick so it holds shape. Thinly slice the onion.
5. Line the pan: Lay overlapping sheets of banana leaves inside a deep roasting pan or Dutch oven, leaving generous overhang for wrapping.

Assembly

1. Layer the base: Scatter half the onion over the lined pan. Arrange an even layer of the mixed taro, yam, and sweet potato. Tuck in a few slices of banana.
2. Add the protein: Nestle the marinated chicken on top. Spoon over some of the seasoned coconut milk from the bowl.
3. Finish the layers: Top with the remaining onion, the rest of the mixed roots—taro, yam, sweet potato—and the remaining banana. Pour in all remaining coconut milk.
4. Seal: Fold the overhanging banana leaves up and over to create a tight parcel. Use additional strips of banana leaves as ties if you like, then cover the pan with a tight lid or heavy foil.

Cooking

1. Oven method: Bake at 180°C/350°F until the chicken is cooked through and the roots are tender, usually around about 90 minutes. The parcel should be steaming and aromatic; a fork should slide easily into a piece of taro or sweet potato.
2. Stovetop or grill method: Set the wrapped parcel on a rack in a covered pot with a splash of water, or on a covered grill over steady medium heat, and cook gently until the same doneness signs appear. Avoid letting the banana leaves scorch directly.

Serving

1. Unwrap at the table: Carefully open the banana leaves to release the fragrant steam. Spoon the glossy coconut milk sauce over the layers.
2. Finish and garnish: Scatter the reserved chopped basil on top and pass wedges of lime for squeezing. Adjust with a pinch of salt or a crack of black pepper at the plate if desired.

Tips and Variations

• No leaf? Wrap tightly with parchment then foil to mimic the sealing effect of banana leaves.
• Heat level: Add more or less chili to suit your palate.
• Greens and herbs: Increase the finishing basil for a more pronounced herbal lift.
• Color boost: A pinch of turmeric deepens color and adds gentle earthiness.
• Root balance: Adjust ratios among taro, yam, and sweet potato depending on sweetness and starch you prefer.
• Vegetarian-friendly: Omit the chicken and add extra layers of taro, yam, sweet potato, and banana; the seasoned coconut milk still yields a deeply satisfying result.
• Citrus finish: A final squeeze of lime balances the richness of the coconut milk, while a touch more salt or black pepper sharpens flavors.

How to Enjoy

Serve Bougna au Basilic Kanak family-style so everyone can taste each layer: the silky coconut milk sauce, the tender, herb-perfumed chicken, and the melt-in-the-mouth medley of taro, yam, sweet potato, and gently sweet banana. A shower of fresh basil and a bright squeeze of lime make each bite vivid and balanced.