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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Uganda

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.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

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

Method

  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.