Ugandan Luwombo Mushroom Parcels

Ingredients

• 1 1/4 lb mushrooms, torn into large pieces
• 1/2 cup roasted peanuts, ground, or smooth peanut butter
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 ripe tomatoes, diced
• 1 red chili, minced
• 1 cup vegetable stock or water
• 4 green plantains or 1 1/2 cups rice, for serving
• 1 lime, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Heat 2 tablespoons of the oil in a wide skillet over medium-high heat and add the mushrooms in a single layer. Leave them undisturbed for 3 minutes, then stir and cook 6 minutes more, until browned and dry.
2. Add the remaining oil and the onion and cook for 6 minutes, then the garlic, ginger, and chili for 30 seconds.
3. Add the tomatoes and cook for 8 minutes, until they collapse into a thick sauce.
4. Whisk the ground peanuts or peanut butter with 1/2 cup of the stock until smooth, then stir it into the pan with the rest of the stock and the salt. Let it cool slightly.
5. Cut four large squares of banana leaf or foil. Divide the mixture between them, spooning it into the centre of each.
6. Fold each into a tight, well-sealed parcel. The seal is the whole technique of luwombo: the sauce thickens in trapped steam, and a leaking parcel dries out instead.
7. Set the parcels on a rack over 2 inches of simmering water, cover, and steam for 35 to 40 minutes, topping up the water as needed.
8. Steam or boil the plantains alongside, then open the parcels carefully away from your face and serve with the plantain or rice, the cilantro, and lime wedges.

Allergen note: Contains peanuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.