Luwombo

Ingredients11

• chicken pieces1 kg
• ground peanuts200 g
• onions, chopped2 medium
• tomatoes, chopped3 medium
• garlic cloves, minced4
• ginger, minced2 tsp
• banana leaves (for wrapping)4 large
• vegetable oil2 tbsp
• saltto taste
• black pepperto taste
• water250 ml

Method

1. Soften the banana leaves over low heat or open flame to make them pliable.
2. Season the chicken pieces with salt, black pepper, minced garlic, and minced ginger; set aside to marinate briefly.
3. In a saucepan, heat the vegetable oil and sauté the chopped onions until translucent, then add the tomatoes and cook until softened; stir in the ground peanuts and water, simmering until a smooth sauce forms; season with additional salt and pepper if needed.
4. Place a portion of the chicken on a prepared banana leaf, spoon the peanut sauce over the meat, then fold and tie the leaf tightly to form a sealed parcel.
5. Arrange the parcels in a steamer basket and steam over simmering water for 45–60 minutes, until the chicken is cooked through and tender.
6. Remove the parcels, unwrap carefully, and serve the Luwombo hot with ugali, rice, or boiled plantains.