Skip to main content

Uganda: Chicken Luwombo and Bean Stew #CookingAroundtheWorldAdventure

May is a brutal month when I am constantly over-scheduled with the boys' schools and work. Needless to say, we haven't checked off one country per week as planned for our Cooking Around the World Adventure. But we can cross Uganda off our list! Slow and steady...we'll finish this project. Eventually.


About Uganda...
Uganda is a landlocked country that lies just above the Equator in East Africa. Its landscape envelopes the snow-capped Rwenzori Mountains as well as the immense Lake Victoria. D read that its wildlife includes chimpanzees, hippos, as well as rare birds. Just over 35 million people inhabit the country and the official languages are English and Swahili. 

On Our Plates...
I initially planned to make three dishes, but I was running late and didn't have time to stop for plantains. So, I only managed to serve two dishes from Uganda: Chicken Luwombo and a Bean Stew. Luwombo is a ubiquitous dish that is found at most traditional Ugandan ceremonies and, when it comes to Luwombo, the variations are practically limitless. All of the ingredients are simply combined and allowed to marinate in the banana leaves as they bake.

Chicken Luwombo

Ingredients serves 4, makes 8 packets
  • 1 pound boneless, skinless chicken (cubed)
  • 1 large onion, peeled and cubed
  • 1 T butter
  • 1 T olive oil
  • 1/4 C tomato sauce
  • 1/4 C peanut butter
  • 1 C chicken stock
  • 1/4 t ground coriander
  • 1 t ground cumin
  • also needed: banana leaves and 100% cotton twine

Place banana leaves and twine cut to 18" length on a cutting board. Set aside.

Melt butter in the olive oil and add in the onions. Cook until they are softened and beginning to turn translucent. Stir in the chicken and cook until no more pink remains. Add in the tomato sauce, peanut butter, and stock. Bring to a boil. Stir in the spices and reduce heat to a simmer. Cook until the sauce is thickened.

Place 1/3 C filling in the center of the banana leaf. Fold the edges of the banana leaf over the stuffing and roll the banana leaf to form a packet. Tie the packets with the twine.

Place the packets in a large pot, suspended over water. Bring the water to a boil, then cover the pot tightly and steam for 60 minutes. Each diner opens the banana leaf of his or her own before eating.

Serve the Luwombo hot with rice, matooke or any other side of your choice. We served it with a bean  stew and steamed brown rice.

Bean Stew

  • 2 C cooked beans (I used white beans)
  • 1 onion, peeled and diced
  • 1 T olive oil
  • 1/2 C tomato sauce
  • 1/2 C stock (I used chicken stock)
  • 1/4 C fresh herbs, chopped
  • salt and pepper to taste

Heat oil in pan, then add the onions. Cook until the onions are softened and beginning to turn translucent. Pour in tomato sauce and stock. Cover and let simmer for 10 minutes.

Add in beans and cook for another 10 to 15 minutes, adding more stock if it's too dry. Before serving, season to taste with salt and pepper. Fold in herbs.

Serve with rice.


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce