Bougna (taro, fish and coconut milk dish)

Instructions

1. Cut the taro into pieces about 3 cm wide and the fish into large chunks.
2. Finely slice the onions and chilli, then fry them in the coconut oil for 5 minutes.
3. Add the coconut milk, bring to a simmer and let it reduce for 5 minutes.
4. Soften the banana leaves over a flame or in boiling water.
5. Place the taro, fish and onions in the centre of each leaf, then spoon over the coconut sauce.
6. Season with salt and pepper, then fold the leaves into tightly closed parcels.
7. Place the parcels on a tray or in a heavy pot and cook for 45 minutes at 180 °C in the oven, or covered over low heat.
8. Open the parcels at the table and serve hot.