in Uganda we call this oluwombo. It's food our ancestors prepared. It's best if one puts banana leaf stalks or banana fruit stalks and covers with banana leaves instead of the metallic cover. The resultant aroma and flavour are great, but, I understand that one cannot find the amount of banana leaves like we have in Uganda so it's okay to use what's available.
All kinds, Triguisar, Sazón Goya o Bijol are the ones I easily find at the grocery store. I also make a homemade mix every now and then with this recipe: www.sweetysalado.com/2013/11/all-purpose-seasoning-substitute.html
