RCI-MT.004.0604.001
Oluwombo
Oluwombo or Luwombo is a traditional dish from Uganda. It is both a classic dish of Royal dinners and a dish popular throughout Uganda, especially at holiday time.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- Beef1 unitChicken, goat, or Pork (any one or two or more in combination), cut into serving-sized pieces
- peanuts (roasted1 unitshells and skins removed) or Peanut butter (natural, unsweetened), about a half-cup per serving (optional)
- Onion1 unitchopped (half an Onion per serving)
- tomatoes1 unitpeeled if desired, chopped (one tomato per serving)
- 1 unit
- one Chicken or Beef bouillon cube (optional)1 unit
- 1 unit
- 1 unit
- 1 unit
- Mushrooms1 unitcleaned (optional)
- smoked or meat (optional)1 unit
- 1 unit
Method
1
Heat cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2
Add chopped onion to the hot oil and sauté for 2-3 minutes until softened and translucent, stirring frequently.
3 minutes
3
Add beef (or preferred meat combination) pieces to the pot and brown on all sides, stirring occasionally, for about 8-10 minutes until the surface is caramelized.
10 minutes
4
Stir in tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and deepen in color.
2 minutes
5
Add chopped tomatoes to the pot and stir to combine with the meat and oil, then simmer for 5 minutes to allow the tomatoes to begin breaking down.
5 minutes
6
Crumble in the bouillon cube if using, then add roasted peanuts (or peanut butter dissolved in a little water), mushrooms if using, and any smoked meat if included; stir well to combine.
7
Season the mixture with salt and black pepper to taste, adjusting as needed for your preference.
8
Peel and slice plantains into rounds about ½-inch thick; set aside on a plate.
9
Lay out banana leaves on a clean work surface and blanch them briefly in hot water or over a flame to soften and make them pliable for wrapping.
10
Spoon a portion of the meat and tomato-peanut sauce onto the center of each banana leaf, then top with a layer of plantain slices.
11
Fold the banana leaves up and around the filling, creating a secure packet with the seams on the bottom; place packets seam-side down in the pot with the remaining sauce.
12
Reduce heat to medium-low, cover the pot, and steam the packets for approximately 20-25 minutes until the plantains are tender and the flavors have melded together.
25 minutes