Ugandan Luwombo with Peanut Sauce

Ingredients

• 1 kg (2.2 lbs) chicken, beef, or goat, cut into pieces 1 kg (2.2 lbs) chicken, beef, or goat, cut into pieces
• 2 large onions, finely chopped 2 large onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2-inch piece of ginger, grated 2-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 cup (240 ml) peanut butter 1 cup (240 ml) peanut butter
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470 ml) chicken or beef broth 2 cups (470 ml) chicken or beef broth
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon cayenne pepper (optional, for heat) 1 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste Salt and pepper to taste
• Banana leaves for wrapping Banana leaves for wrapping

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 32g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugar: 4g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the meat, onions, garlic, ginger, tomatoes, curry powder, paprika, turmeric, cayenne pepper (if using), salt, and pepper. Mix well to ensure the meat is coated with the marinade. Let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavors.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the marinated meat and cook until browned on all sides.
3. 3.
   Stir in the tomato paste and cook for an additional 2 minutes.
4. 4.
   Add the peanut butter and chicken or beef broth to the pot. Stir well to combine all the ingredients.
5. 5.
   Reduce the heat to low, cover the pot, and let the Luwombo simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   While the Luwombo is simmering, prepare the banana leaves by cutting them into large squares and briefly blanching them in boiling water to soften.
7. 7.
   Place a portion of the cooked meat and sauce onto each banana leaf square. Fold the leaves to create a secure parcel, tying them with kitchen twine if needed.
8. 8.
   Steam the wrapped Luwombo parcels for about 30-40 minutes, or until the banana leaves are tender and the flavors have further infused into the meat.
9. 9.
   Carefully unwrap the parcels and transfer the Luwombo to a serving dish.
10. 10.
    Serve hot with steamed matooke or rice.

Treat your ingredients with care...

• Peanut Butter — Use natural peanut butter without added sugar or hydrogenated oils for the best flavor and texture.
• Banana Leaves — If banana leaves are not available, you can substitute with parchment paper or aluminum foil, although the traditional flavor and aroma may be slightly different.

Tips & Tricks

• For an extra layer of flavor, toast the peanuts before grinding them into a paste.
• Adjust the spiciness by adding more or less cayenne pepper according to your preference.
• If the sauce becomes too thick during cooking, add a little more broth to achieve the desired consistency.
• Allow the Luwombo to rest for a few minutes after steaming to allow the flavors to fully develop.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Garnish the Luwombo with freshly chopped cilantro or parsley for a pop of freshness. Serve it alongside steamed matooke or rice to soak up the delicious peanut sauce.

Presentation advice

Present the unwrapped Luwombo parcels on a platter, allowing the vibrant colors of the meat and sauce to shine through. Arrange the steamed matooke or rice neatly on the side, creating an inviting and visually appealing presentation.