Preheat the oven to 200 degrees.
Heat the oil in a frying pan on a high heat, add the chicken thigh skin said dawn and season with a pinch salt and pepper, when the skin is golden brown, flip the chicken thigh and cook for 2 minute. Set this to the side.
On a clean chopping board, peel the sweet potatoes, yam and dice into 2 cm cube and set to the side.
Peel the onion and fine dice, peel and crush the garlic, peel the green bananas and cut into 1cm slice and set a side.
Remove the seed of the chilli and fine dice, chop the fresh tomatoes and set a side.
Place the banana leaf on top a sheet of aluminum foil and spread all the prep vegetable and season with salt and pepper.
Place the chicken thigh on a top of the vegetable and pour the coconuts milk.
Wrap the banana leaf and close with the aluminum foil.
Transfer into a baking tray and bake for 1h30.
Transfer your Bougna to your plate with the banana leaf and scoop over the rice.
«Traditionally this would baked in an oven made from hot rocks. So this dish is perfect for BBQ season.»