For lunch, the artsy lady and I had bougna, a traditional Kanak dish of starchy roots, bananas, and meats. I was disappointed this was not prepared the traditional way, in a ground oven, but I guess the effort is only worth it when making large quantities for a special feast. It was tasty, but doesn't have that magical smoky taste that is obtained only after hours in a ground oven.
Rough notes:
http://mandarinmanmarktravelnotes.blogspot.com/2011/05/2011-nz-to-sf-day-12.html
No comments:
Post a Comment