Luwombo with Chicken

Cut the chicken thighs into serving pieces. Dip the tomatoes in boiling water for 1–2 minutes, peel off the skins, and coarsely mash them. Finely chop the onion and mince the garlic.

In a dry, hot skillet or on a grill, quickly sear the chicken until golden brown without cooking it through; transfer to a plate.

Heat the oil in a saucepan, sauté the onion until translucent, then add half the garlic, the tomatoes, tomato paste, salt, and black pepper. Pour in the chicken stock, add the peanut butter, and stir until you have a smooth sauce.

Add the seared chicken to the sauce and simmer over low heat for 10 minutes so the meat absorbs the flavor; remove from heat.

Hold each banana leaf briefly over an open flame or on a hot skillet for a few seconds until pliable and no longer prone to tearing. Cut out the tough central vein from each leaf, saving a few fibers for tying.

Divide the chicken and sauce among the leaves, gather the edges upward, and tie tightly with banana fiber to form sealed parcels. If needed, wrap each parcel in a second leaf for extra protection.

Set a metal rack in the bottom of a large pot, pour in water so it doesn't touch the parcels, and line the top with a few banana leaves. Place the parcels inside, cover with a lid, and steam over low heat for 3 hours, topping up with hot water as needed.

Carefully unwrap one parcel to check that the chicken is fully cooked and tender. Serve the luwombo hot, right in the leaves.