Cookbook:Eshabwe (Ugandan Milk Cream)

Eshabwe (Ugandan Milk Cream)
Category	Ugandan recipes
Difficulty

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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.

Ingredients

• 1 cup ghee (clarified butter)
• 1 cup whole milk
• 1 pinch of salt

Equipment

• Saucepan
• Wooden spoon or spatula
• Whisk (optional, for a smoother texture)

Procedure

1. In a saucepan, heat the ghee over low to medium heat until it melts completely.
2. 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.
3. Continue cooking the mixture over low heat, stirring occasionally, until it thickens and reaches a creamy consistency. This typically takes about 10–15 minutes.
4. Add a pinch of salt and stir to enhance the flavor.
5. For a smoother texture, you can use a whisk to further blend the eshabwe until it becomes velvety and uniform.
6. Remove the saucepan from the heat and let cool slightly before serving.

Notes, tips, and variations

• 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.