Nasi Bogana with a Twist: A Fusion of Indonesian and Wallis and Futuna Flavors

Ingredients

In this adaptation of Nasi Bogana, we incorporate the flavors and ingredients of Wallis and Futuna cuisine to create a fusion dish. While the original Indonesian Nasi Bogana typically features a variety of Indonesian spices and ingredients, our version adds a Wallis and Futuna twist by incorporating local herbs, citrus marinade, and coconut cream sauce. These additions infuse the dish with the vibrant flavors of Wallis and Futuna, creating a unique culinary experience. We alse have the original recipe for Nasi bogana, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 lb (450g) fish fillets or chicken breast 1 lb (450g) fish fillets or chicken breast
• Juice of 2 lemons Juice of 2 lemons
• Zest of 1 lemon Zest of 1 lemon
• 2 tablespoons chopped fresh herbs (such as basil, mint, or coriander) 2 tablespoons chopped fresh herbs (such as basil, mint, or coriander)
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
• 2 cups fresh vegetables (such as taro leaves or watercress) 2 cups fresh vegetables (such as taro leaves or watercress)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear.
2. 2.
   In a large pot, bring the water to a boil. Add the rinsed rice and cook until tender.
3. 3.
   In the meantime, marinate the fish or chicken with lemon juice, lemon zest, chopped herbs, salt, and pepper. Let it sit for 15 minutes.
4. 4.
   Preheat the grill to medium-high heat. Grill the marinated fish or chicken until cooked through and slightly charred.
5. 5.
   In a small saucepan, heat the coconut cream over low heat until warm.
6. 6.
   Once the rice is cooked, fluff it with a fork and divide it into serving bowls.
7. 7.
   Top the rice with grilled fish or chicken and fresh vegetables.
8. 8.
   Drizzle the warm coconut cream sauce over the dish.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Fish or chicken — Make sure to marinate the fish or chicken for at least 15 minutes to allow the flavors to penetrate. Adjust the grilling time based on the thickness of the fillets or chicken breast to ensure they are cooked through.

Tips & Tricks

• If taro leaves or watercress are not available, you can substitute with spinach or kale.
• For an extra burst of flavor, sprinkle some toasted coconut flakes on top of the dish before serving.
• If you prefer a spicier version, add a dash of chili flakes or a finely chopped chili pepper to the marinade.

Serving advice

Serve the Nasi Bogana with a Wallis and Futuna twist hot, allowing the flavors to meld together. Garnish with fresh herbs and a squeeze of lemon juice for an added burst of freshness.

Presentation advice

Present the Nasi Bogana with a Wallis and Futuna twist in individual serving bowls, with the grilled fish or chicken placed on top of the fragrant jasmine rice. Drizzle the coconut cream sauce over the dish, allowing it to cascade down the sides. Garnish with fresh herbs and a sprinkle of toasted coconut flakes for an appealing presentation.