Luwombo

Luwombo (Ugandan Steamed Meat and Mushroom Foil Parcels)

Luwombo is a beloved Ugandan dish of beef, chicken or fish stewed with mushrooms in a rich peanut-and-tomato sauce, traditionally steamed for hours inside banana-leaf parcels.

Prep

30 min

Cook

150 min

Total

180 min

Serves

4 to 6

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) beef chuck, cut into 3 cm cubes, chicken thighs or whole tilapia can replace or join the beef
• •200 g (7 oz) boneless chicken thighs, halved
• •200 g (7 oz) fresh button or oyster mushrooms, quartered, dried mushrooms are not traditional; reconstitute if substituting
• •120 g (¾ cup) raw peanuts, finely ground, traditional; do not use sweetened or salted peanut butter
• •2 medium ripe tomatoes, blended to a pulp
• •1 medium onion, finely chopped
• •3 tbsp vegetable oil
• •4 cloves garlic, crushed
• •1 tbsp fresh ginger, grated
• •1 tsp ground coriander
• •ground cardamom, ½, optional but authentic
• •1 whole green chili or Scotch bonnet, pierced, adjust to taste
• •2 tsp fine salt
• •250 ml (1 cup) water or light stock
• •6 large fresh banana leaves, wilted over a flame and rinsed, for a home oven, heavy-duty aluminium foil is the closest substitute; banana leaves give the signature herbal note
• •2 m (6–7 ft) kitchen twine or strips of banana leaf for tying

Steps

1. 1 In a heavy pot, heat the oil over medium heat and sauté the onion until soft and translucent, about 5 minutes. Add the garlic, ginger, coriander and cardamom and stir for 30 seconds until fragrant.
2. 2 Add the blended tomato pulp and the chili. Cook, stirring, until the mixture thickens and the raw tomato smell disappears, about 8 minutes.
3. 3 Add the beef, chicken, salt and the water or stock. Cover and simmer for 35–40 minutes, or until the beef is nearly tender and the chicken is cooked through. Internal temperature should read 75 °C (165 °F) for the chicken.
4. 4 Stir in the ground peanuts and the mushrooms. Simmer for a further 5 minutes; the sauce should be thick enough to coat the meat. Taste and adjust salt. Remove the chili.
5. 5 Lay a sheet of banana leaf about 40 cm (16 in) across, shiny side up. If using foil, lay two crossed sheets about 45 cm (18 in) square to form a single wrapping.
6. 6 Spoon a portion of meat, mushrooms and sauce into the centre of each leaf. Fold the leaf over the filling to make a tight parcel, then fold in the sides like an envelope so no liquid can escape. Tie securely with twine or banana-leaf strips.
7. 7 Set a large steamer (or a deep pot fitted with a rack and a lid) over simmering water. Arrange the parcels in a single layer; do not let water touch them. Cover and steam on a steady medium heat for 90 minutes. If using foil, the dish will steam in its own juices and stay tender; add 1–2 tbsp water inside each foil parcel before sealing to mimic the moisture of banana leaves.
8. 8 Carefully lift the parcels out and rest for 5 minutes. To serve, cut or untie the parcel in front of diners so the aromatic steam escapes. The dish is traditionally eaten with steamed matoke (green bananas), posho (maize meal) or steamed cassava, alongside boiled groundnuts or a tomato-onion salsa. Fish option: if using a whole gutted tilapia in place of chicken, it must reach an internal temperature of 63 °C (145 °F) at the thickest part of the flesh before serving.