Cookbook: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

 * 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.