Servings: 8 | Prep Time: 20 mins | Cook Time: 1 hour | Cuisine: Ugandan

Discover the Flavours of Uganda

Chicken Luwombo, also known as Oluwombo, is a cherished traditional dish in Ugandan cuisine. Originally prepared for royalty in the Buganda Kingdom, it remains a staple for special occasions and everyday enjoyment alike.

In this nut-free version, we skip the groundnuts and let tender chicken thighs shine alongside a rich tomato-onion base, hearty mushrooms, and sweet plantains—all gently steamed in banana leaves for an earthy, aromatic finish.

Why Try Chicken Luwombo?

• ✅ Authentic East African cooking

• ✅ Nut-free and family-friendly

• ✅ Easy to prep in advance

• ✅ Perfect for celebrations or cosy home meals

In addition, it’s a great introduction to the use of banana leaves in traditional African steaming techniques.

Ingredients

Here’s what you’ll need:

• 2 lbs boneless, skinless chicken thighs (cut into pieces)

• 2 onions, halved and thinly sliced

• 1 cup mushrooms, sliced

• 4 ripe tomatoes, chopped

• 1 chicken stock cube

• Salt and black pepper, to taste

• 3 plantains, peeled and cut into 1-inch chunks

• Banana leaves (or parchment paper/foil as substitutes)

• 1 smoked fish (optional)

• Cooking oil, for browning the chicken

How to Make Chicken Luwombo (Step-by-Step)

1. Brown the Chicken

Start by heating a little oil in a large frying pan. In batches, brown the chicken pieces on both sides until they are lightly golden. This step helps lock in flavour and improve texture. Once done, transfer the chicken to a plate and set aside.

2. Sauté the Vegetables

In the same pan, add your sliced onions and cook them over medium heat for 10–15 minutes. Stir occasionally as they soften and begin to caramelise. Then, toss in the mushrooms and let them cook for another 5 minutes until they’re tender.

3. Build the Sauce

Next, add the chopped tomatoes and crumble in the chicken stock cube. Season with salt and pepper. If the mixture seems too thick, stir in a splash of water. At this point, you may also add the optional smoked fish for an extra layer of depth.

4. Prepare the Banana Leaves

Meanwhile, soften the banana leaves by dipping them briefly in boiling water. This makes them pliable and easier to fold. Trim off any tough midribs and cut the leaves into large rectangular sheets.

5. Assemble the Parcels

Place a scoop of the chicken mixture into the centre of each banana leaf. Add a few chunks of plantain to each one. Fold the sides inward, then roll and tuck the ends to form a neat parcel. Secure each one with oven-safe kitchen string.

6. Steam to Perfection

To steam, set a trivet or wire rack at the base of a large pot. Add water just below the rack level, then place the parcels on top. Cover tightly and steam for 1 hour. As the parcels cook, the banana leaves will infuse the contents with a unique aroma and subtle flavour.

7. Serve and Enjoy

Once done, carefully remove the parcels from the pot. You can serve them as-is for a traditional presentation, or unwrap the leaves and plate the contents with rice, matooke, or chapati.

Tips and Variations

• No banana leaves? Use parchment paper or aluminium foil as a substitute.

• Use semi-ripe plantains (yellow with some firmness) for the best texture.

• Make-ahead friendly: The flavours deepen overnight—perfect for next-day meals!

• Want more recipes like this? Explore our African recipe collection or try our East African Pilau for another delicious dish.

What Makes Luwombo Special?

Unlike stews or grilled dishes, Luwombo is gently steamed, preserving moisture and concentrating flavours inside the banana leaf. It’s a comforting, cultural experience on a plate.

To learn more about the history and cultural significance of this dish, check out this overview of Ugandan cuisine.

Serving Suggestions

• Serve with steamed rice, mashed matooke, or Ugandan chapati.

• Pair with a simple salad or fresh greens for balance.

Common Questions (FAQ)

Can I make this recipe without banana leaves?
Yes, although banana leaves give the dish its signature aroma, parchment or foil will still work well.

Is this Chicken Luwombo gluten-free?
Absolutely! This version contains no gluten or peanuts, making it ideal for many dietary needs.

What type of chicken is best?
Boneless, skinless thighs are preferred for tenderness and their ability to withstand longer cooking.