Oluwombo or Luwombo is a traditional Ugandan dish. A royal meal and a fairly common dish cooked, especially during the holidays.
- 2 pounds of beef (diced)
- 1 cup of ground unsalted peanuts
- 2 chopped onions
- 4 chopped tomatoes (or 1 (14 oz) of crushed tomatoes)
- 1 cube chicken bouillon
- 1 cup mushrooms, sliced
- 1 piece of smoked fish or smoked meat (optional)
- Banana leaves
- 6 plantain
- Fry the meat in a lightly oiled pan until golden brown on all sides. Leave except.
- Heat a tablespoon of oil in a pan, then add the onions and cook for 2 minutes before adding the diced tomatoes, chicken bouillon, salt, pepper, peanuts, mushrooms, and smoked fish (or smoked meat)). If necessary, add a little water to form a smooth sauce. Let simmer for 8-10 minutes.
- Add the meat and stir.
- Cut the banana leaves into 10-inch-wide rectangles. Remove the middle rib.
- Put the banana leaves above the fire for a few seconds to soften them. Then rinse with water.
- Place a portion of the meat mixture in the middle of the leaf.
- Fold the leaf from the sides, then fold the other two ends to create a small pouch.
- Tie with a string and then repeat with the rest of the mixture.
- Place a wire rack on the bottom of the large pot and add water to the bottom. Place the pouches on top of the tray and cover.
- Add plantain to the pan. Bring to a boil and steam for at least two hours.
- Take the plantain out of the pot and mash them with a fork.
- Serve Luwombo with mashed plantain.