About this Dish
Meat or groundnut stew steamed inside a sealed banana leaf parcel.
History & Origin
Luwombo originated in the royal kitchens of the Buganda Kingdom, the sealed banana-leaf steaming method locking in flavor for an especially rich stew.
IngredientsServes 2
🍗Chicken thighs, 800g bone-in, cut into large pieces
🥜Groundnuts (roasted peanuts), 200g ground into a coarse paste
🍄Dried mushrooms (enkejje or shiitake), 50g rehydrated and chopped
🧅Large onion, 1 finely chopped
🍅Ripe tomatoes, 3 medium, chopped
🧄Garlic cloves, 4 minced
🌿Fresh banana leaves, 4-6 large pieces plus extra for lining
🧂Salt, 1.5 teaspoons
🌶️Fresh chilli, 1 small, finely chopped (optional)
💧Warm water or chicken stock, 150ml
Method
1
Wilt the banana leaves by passing them briefly over an open flame or dipping them in boiling water for a few seconds until they soften and turn a darker green — this makes them pliable and prevents cracking when folding.2
In a large bowl, mix the chicken pieces with the ground peanut paste, chopped onions, tomatoes, garlic, mushrooms, chilli if using, and salt. Pour in the warm water or stock and stir everything together well so the chicken is thoroughly coated in the thick groundnut mixture.3
To form each parcel, lay two banana leaves on top of each other in a cross shape. Spoon a generous portion of the chicken mixture into the centre, then fold the leaves up around the filling, tucking the edges under firmly to create a tight, sealed parcel. Tie securely with strips of banana leaf or kitchen twine so no steam escapes during cooking.4
Place a layer of banana leaf offcuts or a rack at the bottom of a large, heavy pot to prevent the parcels from scorching. Arrange the luwombo parcels snugly in the pot, then add enough water to come about a quarter of the way up the sides of the parcels.5
Cover the pot with a tight-fitting lid and steam the luwombo over medium heat for 1.5 to 2 hours, checking occasionally to top up the water if needed — you should always hear a gentle simmer inside. The luwombo is ready when the parcels are deeply fragrant and the chicken is completely tender and falling off the bone.6
Carefully lift the hot parcels out of the pot and bring them to the table still wrapped. Open each parcel at the table so everyone can enjoy the burst of steam and aroma, and serve directly from the leaf alongside steamed matooke (green banana), posho, or fluffy white rice.User Reviews
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