Best Chicken Stew Recipe (Luwombo Chicken)

Traditional Ugandan luwombo chicken stew recipe featuring smoked chicken simmered with potatoes, vegetables, and rich sauce served in a banana leaf.
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 8
Calories: 550
Description

This luwombo chicken stew recipe serves eight, and features smoked chicken, white potatoes, and fresh vegetables simmered in a coconut-tomato sauce, all wrapped in banana leaves and slowly steamed for unmatched flavor.

Chicken Luwombo Ingredients
  • 2½ lbs of chicken thighs or leg quarters, bone-in (or whole chicken)
  • 1 tablespoon of olive oil
  • 2 medium onions, finely chopped
  • 4 cloves of garlic, minced
  • 1 inch piece of fresh ginger, minced
  • 8 large tomatoes, roughly chopped
  • 2 large green bell peppers, diced
  • 2 large carrots, sliced into rounds
  • 1 tablespoon of of chicken masala
  • 1 tablespoon of royco or chicken bouillon cubes, crumbled
  • 1 teaspoon of curry powder
  • 1/2 teaspoon of ground coriander
  • 4 medium white potatoes, peeled and halved
  • 1 cup of coconut milk or water
  • 8 medium fresh banana leaves (or aluminum foil as substitute for wrapping)
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of salt
  • kitchen twine or banana fiber for tying
How to Make Luwombo Chicken Stew (Step-By-Step Instructions)
  1. 1
    Smoke the Chicken
    • Light up your charcoal stove (sigiri) until the coals glow red.
    • Make deep cuts throughout the chicken or chicken thighs so the smoke penetrates evenly.
    • To control the heat and prevent burning the chicken, add fresh green banana peels over the coals.
    • Smoke the chicken for about 15 to 20 minutes, turning occasionally, until it’s lightly golden brown on all sides.
    • If you don’t have a charcoal stove, you can use an oven or stovetop smoker instead.
    • Simply place the chicken on a rack over a foil-lined tray.
    • Then add a few drops of liquid smoke or smoked paprika for aroma.
    • Roast at 400°F (200°C) for about 20 minutes until golden.
    • Once ready, set the smoked chicken aside on a clean tray.
  2. 2
    Prepare the Banana Leaves
    • If you’re using fresh banana leaves, remove any rigid central ribs.
    • Then rinse them thoroughly and pass them quickly over a flame or hot surface to soften them.
    • This prevents them from cracking when wrapping.
    • Do not cut the banana leaves; leave them whole.
    • Keeping them intact makes wrapping easier and helps seal in all the flavorful juices while steaming.
    • Make sure each banana leaf has no holes.
    • Prepare enough twine pieces (about 18 inches each) for the 8 packets.
    • If banana leaves aren’t available, you can use parchment paper or aluminum foil.
    • But remember, it’s the banana leaves that give this luwombo chicken stew its distinct smoky aroma and authentic flavor.
  3. 3
    Sauté the Base Sauce
    • Heat 1 tablespoon of olive oil in a pan over medium heat.
    • Add the onions and sauté until soft and golden.
    • Next, add the minced garlic, ginger, diced green bell pepper, and carrots, and stir gently.
    • Continue cooking for another 5 minutes until the aromatics are highly fragrant.
  4. 4
    Build the Stew
    • Add the chopped tomatoes, diced white potatoes, chicken masala, curry powder, cumin, coriander, and royco or crumbled bouillon cubes to the pan.
    • Stir everything together evenly, then season lightly with salt and taste to balance the flavors.
    • Pour in coconut milk (or water if you prefer a lighter sauce) and let it simmer for about 10 to 12 minutes until slightly thickened.
    • Once the sauce reaches a rich consistency, remove the pan from the heat and set aside.
  5. 5
    Assemble the Chicken Luwombo PacketsTraditional Ugandan Luwombo chicken stew served in banana leaves with potatoes and rich gravy.
    • Fold one banana leaf in half and place it on a woven basket called an ekibo.
    • If you don’t have an ekibo, you can use a large heatproof bowl or even a plastic colander.
    • Next, gently press down the center of the banana leaf to create a slight dip or hollow.
    • Add your 2 to 3 pieces of smoked chicken thighs in the center of the banana leaf.
    • Then spoon a generous portion of the chicken stew and pour it over the chicken pieces.
    • If you’re using a whole chicken, pour some of the stew inside the chicken cavity and the rest over the top evenly.
    • Gather the sides of the banana leaves together to form a tight pouch, and begin folding the leaf carefully with your fingers to seal.
    • Secure the top, but not too tightly, with banana fiber for a traditional touch or kitchen twine as an alternative.
    • Repeat this process until all eight luwombo packets are sealed.
  6. 6
    Steam the Chicken Luwombo
    • At the bottom of a large crockpot or Dutch oven, place a steaming rack, banana leaves, or a few banana stem pieces to keep the chicken luwombo packets elevated above the water.
    • Pour water just below the level of the rack so the steam, not the water, does the cooking.
    • Place your chicken luwombo packets upright inside the pot.
    • Cover the packets with a few extra banana leaves to help trap the steam and enhance that signature earthy aroma.
    • Next, cover the pot tightly with its lid and steam over medium heat for 2½ to 3 hours.
    • For a more modern version, you can also place the wrapped Luwombo packets in a slow cooker or crockpot with a small amount of water at the bottom.
    • And then cover the packets with banana leaves and the lid, then cook on low for 5 to 6 hours to achieve a similar rich, aromatic result.
    • Check the water level every 45 minutes, especially during stovetop steaming.
    • If it gets low, carefully add hot water to maintain the steam and prevent the pot base from scorching.
    • To do this, gently push a spatula or wooden mingling stick through the side of the pot to create a small opening.
    • And then pour in hot water without spilling it directly over the packets.
    • Do not disturb the packets while steaming.
    • The chicken luwombo is ready when the banana leaves on top turn a deep brown color and release a warm, smoky aroma.
  7. 7
    Serve and EnjoySlow cooker chicken stew with potatoes, vegetables, and a rich tomato-based sauce.
    • Once cooked, remove the pot from the heat and let it rest for 10 minutes.
    • Carefully lift out each Luwombo packet and place each one on a plate.
    • Let each diner untie the string and gently unfold the banana leaves to reveal the delicious chicken stew inside.
    • Pair it with steamed rice, matooke, or chapati for a truly authentic Ugandan experience.

Nutrition Facts

Servings 8

Serving Size 1 luwombo packet (approximately 350g)

Amount Per Serving
Calories 550kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 6g30%
Cholesterol 95mg32%
Sodium 520mg22%
Potassium 650mg19%
Total Carbohydrate 18g6%
Dietary Fiber 5g20%
Sugars 4g
Protein 40g80%
Vitamin A 750 IU
Vitamin C 35 mg
Calcium 54 mg
Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Use young banana leaves because they fold easily without tearing and help trap all the delicious steam and aroma inside.
  • Don’t skip the step of smoking the chicken since it gives the dish its deep, earthy, and authentic flavor.
  • Always pour in hot water when refilling the pot to maintain the steam and ensure even cooking throughout.
  • Seal each chicken luwombo packet snugly but not too tightly so the juices stay in while the steam circulates properly.
  • Let the luwombo rest for a few minutes after steaming to allow the flavors to settle before serving.
Read it online: https://tinakitchen.com/recipe/luwombo-chicken-stew-recipe/

We hope you enjoy making this recipe.

Happy cooking!