Oluwombo has been in Uganda for more than 100 years
SIR— Several weeks ago, an expatriate female chef explained on radio that oluwombo, a very delicious local dish, has been around in Uganda for about 50 years now.
SIR— Several weeks ago, an expatriate female chef explained on radio that oluwombo, a very delicious local dish, has been around in Uganda for about 50 years now. I excused her because as a non-Ugandan she did not know our history well.
It is not true that oluwombo is 50 years old in Uganda. It is more than double that age. Oluwombo, a Kiganda dish, was first introduced 115 years ago in 1887 during the reign of Kabaka Mwanga by his then head cook, Kawuuta. It used to be served to important visitors to the Kabaka and other Baganda chiefs. It has since become popular in various parts of Uganda. It can be made from chicken, goat, beef or groundnut paste mixed with mushrooms or even pork (which the chef diplomatically avoided).
Here is the oluwombo recipe: Take a fresh banana leaf or leaves from a banana tree and remove the middle vein. Hold the leaf over a fire, which should contain some banana peels. The smoke will bleach the leaves and give them a smokey flavour. Fold the leaves carefully without cracking them so that they can hold the ingredients. Place your ingredients in the leaves with some salt and a little water and tie near the top firmly with a string. Take a large saucepan and pack it with more chopped banana stalks, banana leaves and some water. Place the prepared oluwombo inside and cover with more banana leaves. Place the saucepan over a fire and cook for approximately one hour. Serve hot.
Nabendeh Wamoto
Masindi
It is not true that oluwombo is 50 years old in Uganda. It is more than double that age. Oluwombo, a Kiganda dish, was first introduced 115 years ago in 1887 during the reign of Kabaka Mwanga by his then head cook, Kawuuta. It used to be served to important visitors to the Kabaka and other Baganda chiefs. It has since become popular in various parts of Uganda. It can be made from chicken, goat, beef or groundnut paste mixed with mushrooms or even pork (which the chef diplomatically avoided).
Here is the oluwombo recipe: Take a fresh banana leaf or leaves from a banana tree and remove the middle vein. Hold the leaf over a fire, which should contain some banana peels. The smoke will bleach the leaves and give them a smokey flavour. Fold the leaves carefully without cracking them so that they can hold the ingredients. Place your ingredients in the leaves with some salt and a little water and tie near the top firmly with a string. Take a large saucepan and pack it with more chopped banana stalks, banana leaves and some water. Place the prepared oluwombo inside and cover with more banana leaves. Place the saucepan over a fire and cook for approximately one hour. Serve hot.
Nabendeh Wamoto
Masindi