🍽️ Cuisine
Bougna
Kanak Earth Oven Feast
Ingredients: 300g chicken thighs (bone-in), 200g taro or potato (peeled, cubed), 150g sweet potato (peeled, cubed), 150g yam or regular potato (cubed), 1 banana leaf (or foil), 200ml coconut milk, 1 onion (sliced), 3 garlic cloves (minced), Salt and pepper to taste, Fresh banana leaves for presentation (optional).
Preparation: If using banana leaf, briefly pass it over a flame to soften. Lay leaf (or foil) in a large pot, letting edges hang over sides. Layer sliced onion on bottom. Arrange root vegetables in the center—taro, sweet potato, then yam. Season chicken with salt and pepper, place on top of vegetables. Pour coconut milk over everything and scatter garlic. Fold banana leaf to enclose the bundle completely. Add 1cm water to the pot, cover tightly. Steam over medium-low heat for 2-2.5 hours until chicken is falling off bone and vegetables are meltingly tender. Check occasionally that water hasn't evaporated. Serve by opening the leaf at the table—the aroma is spectacular. Spoon the coconut sauce over everything.
💡 Traditional bougna uses an earth oven and takes all day. This stovetop method achieves similar results—the key is low, slow, moist heat.
Poisson Cru
Tahitian-Style Raw Fish
Ingredients: 300g sashimi-grade tuna or mahi-mahi (cubed), Juice of 4-5 limes (about 120ml), 150ml coconut milk, 1 cucumber (diced), 1 tomato (seeded, diced), 1 small onion (finely sliced), 1 carrot (julienned), Salt to taste, Fresh cilantro for garnish.
Preparation: Cut fish into 2cm cubes, ensuring it's very fresh and sashimi-quality. Place fish in a glass bowl and cover completely with lime juice. The fish must be submerged. Marinate in refrigerator for 15-30 minutes. The fish will turn opaque on the outside while remaining pink inside—this is ideal. Don't over-marinate or it becomes tough. Drain off most of the lime juice, leaving just a little. Add coconut milk, cucumber, tomato, onion, and carrot. Toss gently to combine. Season with salt. Let sit 5 minutes for flavors to meld. Serve immediately in chilled bowls, garnished with fresh cilantro. Accompany with crusty bread.
💡 The quality of fish is paramount—only use sashimi-grade from a trusted fishmonger. If the fish smells like anything but the ocean, don't use it raw.
Tarte aux Fruits Tropicaux
Tropical Fruit Tart
Ingredients: For tart shell: 100g flour, 50g cold butter (cubed), 25g powdered sugar, 1 egg yolk, Pinch of salt. For pastry cream: 150ml milk, 30g sugar, 1 egg yolk, 15g cornstarch, 5ml vanilla extract. Topping: Assorted tropical fruits (mango, kiwi, passion fruit, papaya), 30g apricot jam (for glaze).
Preparation: For shell: Pulse flour, butter, sugar, and salt until sandy. Add yolk, mix until dough forms. Wrap and chill 30 minutes. Roll out and line a 15cm tart pan. Prick bottom, chill 20 minutes. Bake at 180°C for 18-20 minutes until golden. Cool completely. For cream: Heat milk and half the sugar. Whisk yolk, remaining sugar, and cornstarch. Temper with hot milk, return to pan. Cook, stirring, until thick. Add vanilla. Cover with plastic touching surface, chill until cold. To assemble: Spread pastry cream in cooled shell. Arrange sliced tropical fruits in concentric circles. Warm apricot jam with a little water, brush over fruit for shine. Serve within a few hours of assembly.
💡 The tart shell can be baked ahead and stored airtight. Assemble close to serving time so the crust stays crisp.
