Eshabwe (Ugandan Milk Cream)
Eshabwe is a rich and creamy delicacy that holds a special place in Ugandan cuisine. Made from ghee (clarified butter) and milk, Eshabwe is a luxurious and indulgent accompaniment to traditional Ugandan meals. It is traditionally served as a dipping sauce for Ugandan dishes like matoke (cooked green bananas) or as an accompaniment to steamed vegetables and starches.
1 cup ghee (clarified butter)
1 cup whole milk
1 pinch of salt
In a saucepan, heat the ghee over low to medium heat until it melts completely.
Gradually add the whole milk to the melted ghee, stirring constantly with a wooden spoon or spatula. The milk and ghee should blend together to form a smooth and creamy mixture.
Continue cooking the mixture over low heat, stirring occasionally, until it thickens and reaches a creamy consistency. This typically takes about 10–15 minutes.
10–15 minutes
Add a pinch of salt and stir to enhance the flavor.
For a smoother texture, you can use a whisk to further blend the eshabwe until it becomes velvety and uniform.
Remove the saucepan from the heat and let cool slightly before serving.
- •To achieve the authentic taste of eshabwe, it's essential to use high-quality ghee and whole milk.
- •The addition of a pinch of salt balances the sweetness of the milk and ghee, enhancing the overall flavor of the dish.
- •Eshabwe can be customized by incorporating additional ingredients like grated cheese, chopped onions, or garlic for a savory twist.