Luwombo Niuean-Style

Ingredients

In this Niuean adaptation of Luwombo, we incorporate local ingredients and flavors to give it an authentic taste of the island. Instead of using traditional Ugandan spices, we infuse the dish with Niuean spices like kaffir lime leaves, turmeric, and coconut milk. Additionally, we incorporate tropical fruits such as pineapple and papaya to enhance the dish's tropical essence. The use of banana leaves for wrapping and slow-cooking remains consistent with the original method. We alse have the original recipe for Luwombo, so you can check it out.

• 500g (1.1 lb) boneless chicken, cubed 500g (1.1 lb) boneless chicken, cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 cup coconut milk 1 cup coconut milk
• 1 cup pineapple chunks 1 cup pineapple chunks
• 1 cup papaya chunks 1 cup papaya chunks
• 2 tomatoes, diced 2 tomatoes, diced
• Salt, to taste Salt, to taste
• Banana leaves, for wrapping Banana leaves, for wrapping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the chicken, onion, garlic, ginger, kaffir lime leaves, turmeric powder, and salt. Mix well to ensure the chicken is coated with the spices.
3. 3.
   Place the banana leaves on a flat surface and spoon the chicken mixture onto the center of each leaf.
4. 4.
   Fold the banana leaves over the chicken to create a neat parcel. Secure the ends with toothpicks or kitchen twine.
5. 5.
   Place the wrapped chicken parcels on a baking tray and transfer to the preheated oven.
6. 6.
   Bake for approximately 1 hour, or until the chicken is cooked through and tender.
7. 7.
   In a separate saucepan, combine the coconut milk, pineapple chunks, papaya chunks, and diced tomatoes. Simmer over low heat for 10-15 minutes, allowing the flavors to meld together.
8. 8.
   Remove the chicken parcels from the oven and carefully unwrap them.
9. 9.
   Serve the chicken with the tropical sauce on the side, allowing each guest to pour the sauce over their portion.

Treat your ingredients with care...

• Banana leaves — Before using banana leaves for wrapping, soften them by briefly steaming or blanching in boiling water. This will make them more pliable and easier to fold.

Tips & Tricks

• If you can't find kaffir lime leaves, you can substitute with lime zest for a similar citrusy flavor.
• For a spicier kick, add a small amount of chopped chili peppers to the chicken mixture.
• Experiment with different tropical fruits like mango or guava to add variety to the sauce.
• To enhance the presentation, garnish the dish with fresh cilantro or mint leaves.
• Serve the Luwombo with steamed rice or traditional Niuean taro for a complete meal.

Serving advice

Serve the Luwombo Niuean-Style hot, allowing the tantalizing aromas to entice your guests. Accompany it with a side of steamed rice or taro to soak up the flavorful sauce. Don't forget to provide extra sauce on the side for those who want an extra burst of tropical goodness.

Presentation advice

For an authentic Niuean touch, present the Luwombo on a large platter lined with fresh banana leaves. Arrange the unwrapped chicken parcels neatly, allowing the vibrant colors of the sauce and tropical fruits to shine through. Sprinkle some chopped cilantro or mint leaves on top for a pop of freshness.