As a culinary emblem of New Caledonia, bougna is the ultimate traditional Kanak dish. Resembling a chicken, fish, or pork stew, it is accompanied by taros, sweet potatoes, yams, bananas, and tomatoes, all drizzled with boiling coconut milk. It is a slow cooking: the women wrap the bougna in banana leaves, in which it is steamed in a hot stone oven for a few hours.