Luwombo — Ugandan Banana Leaf-Steamed Chicken Stew

Shopping list

• 800 g chicken thighs — bone-in, skin removed, cut into pieces

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• 100 g smooth peanut butter — unsweetened

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• 3 piece tomatoes — chopped

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• 1 piece onion — thinly sliced

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• 1 piece green pepper — sliced

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• 4 clove garlic cloves — minced

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• 1 piece fresh ginger — 3 cm piece, peeled and grated

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• 1 tbsp curry powder

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• 1 tsp ground coriander

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• 2 tsp sea salt

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• 1 tsp black pepper

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• 2 tbsp vegetable oil

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• 150 ml water

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• 2 piece banana leaves — large, cut into 40 cm squares, or use aluminium foil

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Step by step

1. 1

   In a large bowl, combine the chicken pieces with the sliced onion, green pepper, tomatoes, garlic, ginger, curry powder, ground coriander, salt, pepper, and oil. Mix thoroughly so the chicken is well coated.

2. 2

   In a small bowl, whisk the peanut butter with the water until smooth and pourable. Pour over the chicken mixture and toss until everything is evenly coated.

3. 3

   If using banana leaves, pass them briefly over an open flame or blanch in boiling water for 30 seconds to make them pliable and prevent tearing.

4. 4

   Lay out one banana leaf square on a clean surface. Place half of the chicken mixture in the centre. Fold the sides of the leaf over the filling to create a secure parcel, then tie with kitchen string. Repeat with the second leaf and remaining chicken.

5. 5

   Bring a large pot of water to the boil (about 5–7 cm deep). Place a steamer basket, colander, or improvised rack inside so it sits above the water.

6. 6

   Place the banana leaf parcels in the steamer, cover the pot tightly with a lid, and steam over medium heat for 1 hour 30 minutes to 1 hour 45 minutes. Check occasionally and top up with boiling water if needed.

7. 7

   The luwombo is ready when the chicken is meltingly tender and the sauce is thick and fragrant. Carefully unwrap one parcel to check.

8. 8

   Serve hot, unwrapping the parcels at the table. Traditionally accompanied by steamed matoke (green bananas), rice, or ugali.