• A classic dish from Uganda, once served to royalty and now on celebratory occasions. Single servings of boneless meat and/or smoked fish or meat are browned and steamed for an hour or so en papillote, using banana leaves presoftened by heating, together with a smooth peanut, onion, and tomato sauce as flavouring. Plantains are also steamed in the same way and the dish is assembled by mashing the plantain on the plate, then topping it with the meat and sauce. This may be done in the kitchen or individually at the table.