Modern Bougna

Cook time 2 hours and 30 minutes
Servings 4


1 parsnip, peeled
1 Desiree potato, peeled
1 large or 2 medium sweet potatoes, peeled
1 carrot, peeled
1 chicken, cut into 8 pieces
2 large tomatoes, cut into 6
1 onion, sliced
3 cloves of garlic, peeled and smashed
4 sprigs of parsley
2 sprigs of thyme
2 cups of coconut milk
1 cup of chicken stock or water
Salt and pepper

Modern Bougna


Preheat the oven to 200C.

Using a fork scratch the root vegetables all over to get a rough effect, then cut the parsnip in two, potatoes in four, sweet potato in four or six if large, and carrot into four.

In a large heavy based stewing pot, add the root vegetables ensuring they fit nice and snug. Season with salt and pepper. Add the chicken pieces and season again with salt and pepper. Arrange the onions, garlic, tomatoes and herbs on top before adding the liquid.

Cover with baking paper, then foil and finally place the lid on top. Bake in the oven for 35 minutes before turning the oven down to 160C and baking for a further 2 hours.