Uganda / Sauces & condiments
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.
Ingredients
- ghee, clarified butter1 cup
- whole milk1 cup
- salt1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
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.
