A Ugandan chicken stew with groundnut sauce steamed in banana leaves in the luwombo tradition.
Luwombo comes from Buganda and is a celebrated Ugandan cooking method in which meat, fish or groundnut-based fillings are enclosed in banana leaves and gently steamed.
Ingredients
- 1,000 g chicken thighs, cut into pieces
- 180 g unsweetened peanut butter
- 300 g tomatoes, chopped
- 180 g onion, chopped
- 15 g garlic, chopped
- 15 g ginger, grated
- 500 ml chicken stock or water
- 8 g salt
- 2 g black pepper
- 4 large clean banana leaves for cooking, or parchment-and-foil packets for a home adaptation
Method
- Mix chicken with onion, tomato, garlic, ginger, salt and pepper.
- Whisk peanut butter with stock until smooth and combine with the chicken mixture.
- Divide among softened banana leaves and fold into secure parcels, or use parchment-and-foil packets if banana leaves are unavailable.
- Arrange in a steamer and steam gently for about 60 minutes, or until the chicken is fully cooked and tender.
- Open carefully and serve with matooke, rice or sweet potato.
Chef Notes
Do not pack parcels too tightly; leave space for steam and sauce. Keep the steaming water below the parcels.
Substitutions
Beef or fish can be used in other luwombo variations. The groundnut sauce may also be made without meat.
Storage
Refrigerate cooked filling for up to 2 days and reheat until piping hot.
Allergen Notes
Contains peanuts.
Always Cook with Heart. Always!
Chef-tested recipe
A Ugandan chicken stew with groundnut sauce steamed in banana leaves in the luwombo tradition.
