Ugandan Chicken Luwombo (Banana-Leaf Steamed Stew)

Luwombo is a cherished Ugandan cooking method in which meat and a rich sauce are wrapped in banana leaves and gently steamed until tender.

This chicken version uses a smooth peanut sauce with tomato, onion, and vegetables; the banana-leaf parcel keeps the aromas concentrated and the meat moist.

Warm the banana leaves briefly so they bend without tearing, and make sure the parcel is sealed before steaming.

Serving Suggestions

Serve with matoke, steamed rice, cassava, or a simple green vegetable.

Recipe Notes

Leftovers keep for 3 days in the refrigerator. Reheat gently in a covered pan with a splash of water.

Ugandan Chicken Luwombo (Banana-Leaf Steamed Stew)

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Tender chicken and vegetables steamed in banana leaves with a savory peanut sauce.

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Prep Time 35 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Ugandan

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Chicken filling

• 1 1/2 lb boneless chicken thighs cut into large pieces
• 1 large yellow onion diced
• 3 cloves garlic minced
• 1 tbsp grated fresh ginger
• 1 can diced tomatoes 14.5 oz / 411 g
• 1/2 cup smooth peanut butter unsweetened
• 1 cup chicken broth
• 1 large carrot sliced
• 1 large potato cubed
• 1 tsp kosher salt

Wrapping

• 4 large banana leaves warmed and wiped clean
• 2 tbsp neutral oil for the pan

Equipment

• Large skillet
• Steamer or large pot
• Kitchen twine
• Mixing bowl

Method

 

Make the filling:

1. Heat the oil in a skillet. Cook the onion until soft, then add the garlic and ginger.
2. Stir in the tomatoes, peanut butter, broth, carrot, potato, and salt. Simmer for 8 minutes, then fold in the chicken and remove from the heat.

Wrap and steam:

1. Warm the banana leaves briefly over low heat until flexible. Place the filling in the center of the leaves and fold into a secure parcel.
2. Set the parcels in a steamer basket over simmering water. Cover and steam for 60 to 70 minutes, until the chicken is tender.

Serve:

1. Open the parcels carefully, spoon the chicken and sauce into bowls, and serve with matoke or rice.

Nutrition

Calories: 520kcalCarbohydrates: 31gProtein: 38gFat: 29gSaturated Fat: 6gCholesterol: 145mgSodium: 780mgFiber: 6gSugar: 8g

Notes

• If banana leaves are unavailable, use parchment packets inside foil and steam as directed.
• Do not let the steamer water touch the parcels.