AI-generated image
Mushroom luwombo
Steamed mushroom groundnut stew
Buganda's banana-leaf steamed stew, made with mushrooms in groundnut sauce
Luwombo is a royal dish of the Buganda kingdom in central Uganda, served at weddings, introduction ceremonies and Christmas: a stew wrapped and tied in softened banana leaves and steamed for hours so the leaf perfumes everything. Chicken, beef or smoked fish are traditional, but mushroom luwombo in a groundnut (peanut) sauce is a well-loved meat-free version, especially with the large wild mushrooms sold in Kampala markets. Serve with matoke. Chef's tip: wilt the banana leaves over a flame until they turn glossy and bendy; stiff leaves split and the sauce runs out.
- Total time
- 130 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the filling
- 1 ⅓ lb mixed mushrooms (oyster, chestnut, portobello)torn or thickly sliced
- 1 onionchopped
- 2 tomatoeschopped
- ½ green pepperdiced
- 2 cloves garliccrushed
- 1 tsp salt
- ½ tsp black pepper
For the groundnut sauce
- 5 ½ oz roasted unsalted peanutsfinely ground (or 100 g peanut butter)
- 1 ¼ cups warm water
To wrap
- 4 large sheets banana leaves
- 1 litre water for steaming
Shop this recipe on Amazon
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Whisk 5 ½ oz roasted unsalted peanuts with 1 ¼ cups warm water into a smooth, thick sauce.
Step 2: Mix 1 ⅓ lb mixed mushrooms (oyster, chestnut, portobello), 1 onion, 2 tomatoes, ½ green pepper, 2 cloves garlic, 1 tsp salt and ½ tsp black pepper, then stir in the groundnut sauce.
Step 3: Pass 4 large sheets banana leaves over a gas flame or hob for a few seconds each side until glossy and soft. Lay 2 sheets crosswise, shiny side up, in a bowl to make a cup.
5 minStep 4: Spoon in half the filling, gather up the leaf edges and tie tightly with string or a strip of leaf. Repeat with the rest.
Step 5: Put a few leaf scraps on the base of a pot, sit the parcels on top and add 1 litre water for steaming to come about 3 cm up. Cover tightly and steam on a low heat for 1½ hours, topping up with boiling water. Common mistake: letting water get into the parcels — tie the necks high and keep the water below them.
90 minStep 6: Serve each parcel on a plate and open it at the table, with matoke or rice.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 13 g
- Carbs
- 15 g
- Fat
- 20 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mushroom luwombo take?
- About 130 minutes in total: 40 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of mixed mushrooms (oyster, chestnut, portobello)?
- Aubergine, diced, same weight.
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Cheese charlotte
Rounds of bread spread with cream cheese, soaked in egg custard and baked gently in a water bath until just set. Soft and mild, it suits babies of 8–18 months and makes a good light lunch for toddlers too. Serve warm.