BOUGNA - NEW CALEDONIAPrep: 10 Mins | Cook: 45 Mins | Serves: 4 People

Layer your yams down at the bottom!

HOT TIP!

1 medium yam, peeled and cubed 2 tomatoes, diced 1 medium yellow onions, diced 1 7 oz can of coconut milk 1/2 cup shredded coconut Juice of 1 lime 6 large prawns 1 teaspoon salt 1 teaspoon cracked black pepper 1 vanilla bean (optional) At least 4 strips of banana leaf (optional, but

traditional)

Stage 1 - Pre-Cook Yam1) Preheat your oven to 350 degrees Fahrenheit2) Once your oven is heated, place your yams on a baking plate and place into the

oven. Bake for 10-12 minutes in order to pre-soften your yams3) After 12 minutes, remove and add it to the rest of your ingredients and the

"Bougna assembly line"

Stage 2 - Prepare your Bougna "Assembly Line"1) Take a baking dish (we used a circular Pyrex 9" in diameter) and line with alumi-

num foil. Be sure to have plenty of extra aluminum foil over the edges, since you will wrap the foil over the entire bougna for baking

2) Next, line your strips of banana leaves over the aluminum foil if you end up using them. Press them into your baking dish to create a "bed" into which the ingredi-ents can go

Stage 3 - Assemble your Bougna1) Start assembling your bougna with a base layer of your yams2) Next, place your prawns over top the yams, followed by your tomatoes and on-

ions both over top the prawns and into the open spaces between the prawns3) Sprinkle your grated coconut over everything, then pour your coconut milk over

the entire bougna mixture evenly4) Season everything with your sea salt, black pepper, then finally top with your va-

nilla bean5) Tightly wrap the banana leaves and/or aluminum foil to enclose your bougna,

then place in the oven. Bake for at least 45 minutes6) After 45 minutes, unwrap your banana leaves and/or aluminum foil, and enjoy!

Enjoy!

BON APPETIT! 2015 AROUSING APPETITES