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People enjoying Luwombo Traditionaly

LUWOMBO


Luwombo or Oluwombo is a Ugandan traditional dish. It is both a royal and a fairly common dish cooked especially during the holidays. It was originally created in 1887 by the personal chef of kabaka Mwanga, an interesting king who ruled the Buganda kingdom (Ugandan region where the country got its name from) at the end of 19th century. This dish can be prepared with beef, chicken, pork or goat.
The addition of smoked fish is optional but I think that’s what makes this dish so special. Cooking in banana leaf is actually what gives this dish that unique taste and everything. Chicken takes about an hour whereas beef will need at least 2 hours to get a meat that will be tender enough.

Ingredients

  • 2 Ib beef, diced
  • 1 cup roasted ground nut paste
  • 2 onions, chopped
  • 4 tomatoes, chopped or crushed
  • 1 chicken bouillon cube
  • 7 plantains
  • Banana leaves
  • Pepper and salt to taste
  • 1 piece of smoked fish or meat (optional)
  • 1 cup mushroom, sliced
  • 1 tsp curry powder
  • Cooking oil

Preparation

  • Sauté the meat in a lightly oiled pan until brown on all sides. Set aside.
  • Heat 1 tbsp of oil in a pan, then add the onions and cook for 2 minutes before adding the tomatoes, chicken cubes, salt, pepper, curry powder, ground nut paste, mushrooms and smoked fish or meat. If necessary, add a little water to form a smooth sauce. Simmer for 8-10 minutes.
  • Add meat and mix
  • Cut banana leaves to form 10 inch wide rectangles. Remove the mid rib.
  • Place the banana leaves above of a fire for a few seconds to soften.
  • Then rinse with water.
  • Place a portion of the meat mixture in the center of a leaf.
  • Fold the leaf on the sides, and then fold the other two ends to form a small pouch.
  • Tie with a string then do the same with the rest of the mixture.
  • Place a rack in the bottom of a large pot and add water to the bottom.
  • Place the pouches on top of the rack and cover.
  • Add the plantains over in the pan.
  • Bring to a boil and steam for at least two hours.
  • Get plantains from the pot and mash with a mingling stick.
  • Oluwombo is now ready to be served with mashed plantain.

 

                   ENJOY UGANDAN FOOD WHEREVER YOU ARE

 


What you dint know about Ugandan Luwombo

The year is 1887. Kabaka (king) Mwanga of Buganda is preparing to go for diner. A creative chef is about to make history. Kawuuta, the king's chief cook, has just cooked a meal, the first of its kind in Buganda kingdom, oluwombo.

A whole royal traditional meal wrapped in a banana leaf. It could be beef, chicken, smoked fish, goat meat, ground nut sauce, mushrooms plus tomatoes, irish potatoes, chilli, salt and water in a luwombo.

That is called oluwombo, a dish that was a preserve of kings and princes in pre-colonial Buganda but today enjoyed by the rest of Uganda. The business of oluwombo has spread throughout Uganda like fire in the dry savannah. Today, a meal that used to be enjoyed on special occasions like wedding parties, introduction ceremonies, festive seasons like Christmas, Easter, Eidd and graduation parties, is sold in big and small hotels alike because of its popularity. I am talking of a meal that espouses uniqueness in its entirety. While all other types of sauce are cooked in a saucepan, oluwombo's banana leaf serves as a saucepan and at the same time a plate. In fact, Oluwombo Experts say that it is best eaten in its originality. Only amatures can serve oluwombo on a plate.

Oluwombo is a word that causes many people in many communities in Uganda to salivate. The best done luwombo stew is defined by one four-letter word. Aroma. Its aroma is one of a kind. The oluwombo has a special taste that has never betrayed any first time diner. From Ugandans of any tribe to foreigners, all say they love it.