Bougna

Ingredients8

• chicken pieces1 kg
• yam500 g
• taro400 g
• sweet potato400 g
• green plantain2
• coconut milk400 ml
• banana leaves6
• salt1 tsp

Method

1. Peel the yam, taro, sweet potato, and plantain, then cut them into large chunks.
2. Season the chicken with salt and toss it with the vegetables.
3. Soften the banana leaves over a flame or in hot water so they become pliable.
4. Line a parcel with overlapping banana leaves, add the chicken and vegetables, and pour the coconut milk over them.
5. Fold the leaves tightly into a sealed parcel and tie it with string or leaf strips.
6. Steam or bake the parcel at 180°C for about 2 hours, until the meat is cooked through and the roots are tender.
7. Open the parcel at the table and serve the bougna hot from the leaves.