Name: Ugandan Banana Leaf Steamed Chicken
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: Ugandan
Ingredients: 1 whole chicken (about 3.5 lbs), cut into 8 pieces; 1 tbsp kosher salt; 1 tsp freshly ground black pepper; 1 tbsp fresh lemon juice; 2 tbsp vegetable oil; 2 large yellow onions, thinly sliced; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 3 medium tomatoes, chopped; 1 green bell pepper, chopped; 1 cup roasted unsalted peanuts, lightly crushed; 1 tsp red chili flakes (optional); 4-6 large banana leaves, wilted over a flame; Kitchen twine or banana leaf strips; 1 tsp neutral oil for greasing; 4 cups water for the steamer pot

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This celebrated dish from the Buganda Kingdom of Uganda features chicken slow-steamed inside banana leaves with a savory peanut and tomato sauce. The leaves impart an earthy aroma while keeping the meat exceptionally tender and moist throughout the long, gentle cooking.

Prep Time30 mins

Cook Time90 mins

Total Time120 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

680 kcalCalories
38 gFat
9 gSaturated Fat
28 gCarbs
6 gFiber
8 gSugar
55 gProtein
720 mgSodium
950 mgPotassium
90 mgCalcium
4 mgIron
35 mgVitamin C
180 mcgVitamin A

Ingredients

For the chicken

1 whole chicken (about 3.5 lbs), cut into 8 pieces
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tbsp fresh lemon juice

For the sauce

2 tbsp vegetable oil
2 large yellow onions, thinly sliced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
3 medium tomatoes, chopped
1 green bell pepper, chopped
1 cup roasted unsalted peanuts, lightly crushed
1 tsp red chili flakes (optional)

For wrapping and steaming

4-6 large banana leaves, wilted over a flame
Kitchen twine or banana leaf strips
1 tsp neutral oil for greasing
4 cups water for the steamer pot

Directions

Season the chicken pieces with salt, pepper, and lemon juice, rubbing thoroughly into the skin and cavity. Let rest at room temperature for 15 minutes while you prepare the sauce.
Heat the vegetable oil in a large skillet over medium heat. Add the onions and cook for 6-8 minutes until softened and lightly golden.
Stir in the garlic, ginger, tomatoes, and green bell pepper. Cook for 8-10 minutes until the tomatoes break down into a thick, jammy sauce.
Add the crushed peanuts and chili flakes, stirring well to combine. Cook for 3-4 minutes to meld the flavors, then remove from heat and cool slightly.
Lay a banana leaf shiny side up. Place a chicken piece in the center, spoon a generous portion of the peanut-tomato sauce over and around it, then fold the leaf to form a tight sealed packet. Tie securely with kitchen twine. Repeat to make 4-6 packets.
Set up a steamer by placing a rack or crumpled foil in a large pot, adding water to just below the rack, and bringing it to a gentle boil over medium heat.
Arrange the banana leaf packets seam side up on the rack. Cover the pot tightly with a lid and steam over medium-low heat for 75-90 minutes, topping up with hot water as needed to maintain the level.
Remove the packets from the pot and let rest for 5 minutes. Unwrap at the table to release the aromatic steam and serve directly from the opened leaves alongside steamed matoke, ugali, or rice.

Cook’s Notes

Wilt banana leaves by passing them quickly over a gas flame or dipping in boiling water for 10 seconds; this makes them pliable and prevents tearing during folding.
For the most authentic result, use a whole chicken on the bone rather than boneless meat, as the bones enrich the steaming juices with deep flavor.
If banana leaves are unavailable, substitute with parchment paper sealed inside foil, though you will lose the characteristic grassy aroma.
The packets can be assembled several hours ahead and kept refrigerated, then steamed when ready to serve, making this ideal for entertaining.
Serve with steamed green bananas (matoke), ugali, or plain rice to soak up the rich peanut sauce pooled at the bottom of each leaf.