Eshabwe (Ugandan Milk Cream)
Eshabwe is a rich Ugandan milk and ghee sauce, served alongside traditional meals as a dip. It has only three ingredients, so the quality of the ghee and the whole milk decides how it tastes. A pinch of salt balances the natural sweetness of the dairy. Spoon it over matoke, or serve it with steamed vegetables and starches. Cooks who want a savory version can stir in grated cheese, onion or garlic.
Instructions
Put the ghee in a saucepan over low to medium heat and let it melt completely.
Pour in the whole milk a little at a time, stirring constantly with a wooden spoon or spatula. Keep stirring until the milk and ghee come together into a smooth, creamy mixture.
Lower the heat if needed and keep cooking, stirring now and then. After about 10 to 15 minutes the mixture should thicken to a creamy consistency.
Stir in the pinch of salt. If you want a smoother result, whisk the sauce until it looks velvety and even.
Take the pan off the heat and let the eshabwe cool slightly before serving.
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