BOUGNA: KANAK YAM AND SEAFOOD CURRY

Ingredients

• 1 medium yam, peeled and cubed
• 2 tomatoes, diced
• 1 medium yellow onions, diced
• 1 7 oz can of coconut milk
• ½ cup shredded coconut
• Juice of 1 lime
• 6 large prawns
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• At least 4 strips of banana leaf (optional, but traditional)

How to Make

Stage 1 - Pre-Cook Yam

1. Preheat your oven to 350 degrees Fahrenheit
2. 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 yams
3. 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 aluminum 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 ingredients can go

Stage 3 - Assemble your Bougna

1. Start assembling your bougna with a base layer of your yams
2. Next, place your prawns over top the yams, followed by your tomatoes and onions both over top the prawns and into the open spaces between the prawns
3. Sprinkle your grated coconut over everything, then pour your coconut milk over the entire bougna mixture evenly
4. Season everything with your sea salt and black pepper
5. Tightly wrap the banana leaves and/or aluminum foil to enclose your bougna, then place in the oven. Bake for at least 45 minutes
6. After 45 minutes, unwrap your banana leaves and/or aluminum foil, and enjoy!