Luwombo (Ugandan Chicken Stew Steamed in Banana Leaves)

Instructions

1. Heat the oil in a pan over medium heat and soften the onion for 5 minutes. Add the garlic and ginger for 1 minute, then take the pan off the heat.
2. In a large bowl, combine the onion mixture with the chicken, tomatoes, mushrooms, salt and pepper. Whisk the peanut butter with the water until smooth and stir it in.
3. Wilt the banana leaves over a flame or in hot water until pliable and cut out the stiff ribs. Overlap two leaves in a cross, spoon a quarter of the mixture into the center and fold the leaves over into a tight, square parcel. Tie each parcel with string.
4. Line a deep, heavy pot with leaf trimmings and add about 5 cm (2 in) of water. Stand the parcels on the trimmings so they sit above the water, cover tightly and steam over low to medium heat for 1 3/4 to 2 hours, topping up the water as needed.
5. Open one parcel to check: the chicken should be falling off the bone and the thickest piece should reach 74°C (165°F). Return it to the pot if not.
6. Rest for 10 minutes, then serve the parcels closed. Each diner unwraps their own and eats it with matooke.

Tips

• No banana leaves? Use two layers of parchment and one layer of foil, sealed tightly. You lose the leaf aroma, but the steaming works the same.
• Keep the heat low and the water below the parcels. A steady, gentle steam tenderizes the chicken, while a hard boil can burst the leaves.