Ugandan Chicken Luwombo
Luwombo is a traditional Ugandan dish where meat, chicken, or fish is stewed with vegetables and groundnuts, then steamed in banana leaves. This method imparts a unique, earthy flavor and tenderizes the ingredients beautifully. It's a celebratory dish often served during special occasions and as a sign of hospitality.
🧂 Ingredients
- 2 lbs Chicken(cut into serving-sized pieces (thighs and drumsticks recommended))
- 1 cup Unsalted peanuts(finely ground)
- 2 medium Onions(halved and sliced crosswise)
- 4 medium Tomatoes(blanched, peeled, and roughly chopped)
- 1 cup Mushrooms(sliced)
- 3 cloves Garlic(minced)
- 1 crushed Chicken stock cube
- Banana leaves(wilted in hot water, or parchment paper/aluminum foil as a substitute)
- 2 tbsp Palm oil or vegetable oil
- Salt(to taste)
- Black pepper(to taste)
- 3 Plantains(peeled and cut into 1-inch chunks (optional, for serving))
👨🍳 Instructions
- 1
In a large bowl, mix the chicken pieces with half of the sliced onions, minced garlic, salt, and pepper. Let it marinate for at least 30 minutes.
💡 Tip: Marinating helps to tenderize the chicken and infuse flavor. - 2
In a separate skillet, heat 1 tablespoon of oil over medium heat. Add the remaining sliced onions and sauté until lightly caramelized, about 10-15 minutes. Add the sliced mushrooms and cook for another 5 minutes.
⏱️ 15-20 minutes - 3
Add the chopped tomatoes and crushed chicken stock cube to the skillet. Stir well and cook until the tomatoes break down and form a sauce. Stir in the finely ground peanuts and about 1/2 cup of water (or chicken broth) to create a smooth sauce. Cook for another 5-10 minutes until the sauce thickens slightly.
⏱️ 10-15 minutes - 4
Add the marinated chicken to the sauce in the skillet. Stir to coat the chicken and cook for about 5 minutes until it's partially cooked.
⏱️ 5 minutes - 5
Prepare the banana leaves by wilting them in boiling water until pliable. Trim the tough center rib and cut into rectangular shapes. If using parchment or foil, cut into large squares.
💡 Tip: Wilted banana leaves impart a distinct aroma. If using parchment or foil, ensure they are large enough to create a good seal. - 6
Place a portion of the chicken and sauce mixture in the center of a banana leaf (or parchment/foil). If using plantains, add a few chunks on top.
- 7
Fold the sides of the leaf inwards, then fold the ends to create a sealed packet. Tie securely with kitchen twine.
💡 Tip: Ensure the packet is tightly sealed to prevent leaks during steaming. - 8
Place a wire rack or trivet in the bottom of a large pot or Dutch oven. Add enough water to reach the bottom of the rack. Arrange the luwombo packets on the rack.
- 9
Bring the water to a boil, then reduce the heat to a simmer, cover the pot tightly, and steam for at least 1 hour, or until the chicken is cooked through and tender. For tougher cuts of meat, steam for up to 2 hours.
⏱️ 1-2 hours💡 Tip: Maintain a steady simmer throughout the steaming process. - 10
Carefully remove the packets from the pot. Serve the luwombo directly in the opened banana leaves, or transfer to a serving dish.
💡 Tip: Serve hot with steamed rice, millet, or mashed plantains (matooke).
💡 Pro Tips
- ✓For a richer flavor, consider adding a piece of smoked fish to the luwombo packet.
- ✓Adjust the amount of chili peppers (if using) to your spice preference.
- ✓If banana leaves are unavailable, parchment paper or aluminum foil can be used, though the authentic flavor might be slightly altered.
🔄 Variations
- Beef or pork can be used instead of chicken.
- Add other vegetables like carrots, potatoes, or green beans to the mixture.
- For a vegetarian version, use firm tofu or a mix of hearty vegetables and groundnut sauce.