Entree: Uganda – Buganda – Luwombo (Steamed banana-leaf stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into serving pieces, approx. 3 lb (1.4 kg)
- 1 cup (250 g) smooth unsalted peanut butter (or 2 cups (240 g) ground roasted peanuts blended with water)
- 1 1/2 cups (360 ml) chicken stock or water
- 2 medium onions, finely chopped (10 5/8 oz (300 g))
- 2 cloves garlic, minced (0.21 oz (6 g))
- 2 medium tomatoes, chopped (10 5/8 oz (300 g))
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) tomato paste (optional, for color and body)
- 2 scotch bonnet peppers, seeded and chopped (about 9/16 oz (16 g)) — adjust or omit to taste
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 6–8 banana leaves, washed and softened over flame (or heavy-duty foil if not available)
- Butcher's twine or kitchen string (for tying; no measurement)

Show original ingredient measurements

- 1 whole chicken, cut into serving pieces, approx. 3 lb (1.4 kg)
- 1 cup (250 g) smooth unsalted peanut butter (or 2 cups (240 g) ground roasted peanuts blended with water)
- 1 1/2 cups (360 ml) chicken stock or water
- 2 medium onions, finely chopped (300 g)
- 2 cloves garlic, minced (6 g)
- 2 medium tomatoes, chopped (300 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) tomato paste (optional, for color and body)
- 2 scotch bonnet peppers, seeded and chopped (about 16 g) — adjust or omit to taste
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 6–8 banana leaves, washed and softened over flame (or heavy-duty foil if not available)
- Butcher's twine or kitchen string (for tying; no measurement)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the peanut sauce: in a bowl whisk together 1 cup (250 g) peanut butter and 1 1/2 cups (360 ml) chicken stock or water until smooth. If using ground peanuts, blend with enough stock to make a thick, pourable paste.
2. In a skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat; sauté 2 chopped onions (10 5/8 oz (300 g)) and 2 minced garlic cloves (0.21 oz (6 g)) until softened, about 4–5 minutes. Add 2 chopped tomatoes (10 5/8 oz (300 g)) and 2 tbsp (30 ml) tomato paste if using; cook until tomatoes break down, 5–7 minutes.
3. Stir the sautéed aromatics into the peanut sauce; add 2 chopped scotch bonnet peppers (about 9/16 oz (16 g)) if using, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) pepper. Simmer the sauce gently 5 minutes to meld flavors, then remove from heat.
4. Season the chicken pieces lightly with a little additional salt and pepper. Place a few spoonfuls of the peanut-tomato sauce into the center of each softened banana leaf, arrange 2–3 chicken pieces on top of the sauce, and then spoon more sauce over the chicken to coat generously.
5. Fold the banana leaf tightly around the chicken to form a sealed parcel; tie securely with butcher's twine. Repeat until all chicken and sauce are packed into parcels. Use extra leaves to double-wrap any parcels that leak.
6. Traditional steaming: place parcels seam-side down in a large steamer or a deep pot on a rack; add water to the pot without submerging parcels, cover tightly, and steam over low heat for 1.5–2 hours until chicken is tender and sauce is set. If using a covered roasting pan, bake at 350°F (180°C) for 1–1.5 hours.
7. Allow parcels to rest 10 minutes after cooking, then cut ties and open banana leaves at the table to release the aromatic steam. Serve Luwombo hot with matooke (steamed plantain), rice, or posho (maize porridge).

1. Prepare the peanut sauce: in a bowl whisk together 1 cup (250 g) peanut butter and 1 1/2 cups (360 ml) chicken stock or water until smooth. If using ground peanuts, blend with enough stock to make a thick, pourable paste.
2. In a skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat; sauté 2 chopped onions (300 g) and 2 minced garlic cloves (6 g) until softened, about 4–5 minutes. Add 2 chopped tomatoes (300 g) and 2 tbsp (30 ml) tomato paste if using; cook until tomatoes break down, 5–7 minutes.
3. Stir the sautéed aromatics into the peanut sauce; add 2 chopped scotch bonnet peppers (about 16 g) if using, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) pepper. Simmer the sauce gently 5 minutes to meld flavors, then remove from heat.
4. Season the chicken pieces lightly with a little additional salt and pepper. Place a few spoonfuls of the peanut-tomato sauce into the center of each softened banana leaf, arrange 2–3 chicken pieces on top of the sauce, and then spoon more sauce over the chicken to coat generously.
5. Fold the banana leaf tightly around the chicken to form a sealed parcel; tie securely with butcher's twine. Repeat until all chicken and sauce are packed into parcels. Use extra leaves to double-wrap any parcels that leak.
6. Traditional steaming: place parcels seam-side down in a large steamer or a deep pot on a rack; add water to the pot without submerging parcels, cover tightly, and steam over low heat for 1.5–2 hours until chicken is tender and sauce is set. If using a covered roasting pan, bake at 350°F (180°C) for 1–1.5 hours.
7. Allow parcels to rest 10 minutes after cooking, then cut ties and open banana leaves at the table to release the aromatic steam. Serve Luwombo hot with matooke (steamed plantain), rice, or posho (maize porridge).