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Closing a bougna
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The closing of bougna, the Kanak stew, is a crucial stage in its preparation. Its tightness and therefore the quality of its cooking depend on it. A leaking bougna will dry out by losing its juices and will become a source of shame for the one who prepared it. The banana leaves placed crosswise and lined with the softer leaves of the tree's heart are first carefully lifted and folded one above the other before being tied with vegetable lianas. The discreet use of aluminum foil between the plant leaves can strengthen the packaging.
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