Where to eat bougna?

Typically prepared with a choice of fish or meat (chicken, pigeon, dogfish…), along with tubers like taros, sweet potatoes, or yams, and poingo bananas, the bougna is a delectable dish cooked in coconut milk encased in banana leaves, surrounded by hot stones. The delightful blend is seasoned with tomato, green onion, salt, pepper, and a touch of oil, garlic, and parsley. For those seeking a more convenient approach, there’s also a “marmite” version of bougna, where a large pot replaces the traditional Kanak oven, offering a quicker and simpler alternative to the traditional floor oven preparation.

Originally a tradition within Kanak tribes, bougna has transcended its cultural roots to appeal to a broader audience. Now featured on the menus of prestigious hotel restaurants in Nouméa, this dish has also made its way onto buffets and themed evenings hosted by hotels in both Brousse and the islands.