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Eshabwe
Eshabwe: Ankole ghee whisked with salted water into a white, creamy sauce
Cattle-keeping families of Ankole in western Uganda serve this pale, fluffy sauce at weddings and introduction ceremonies, where making it well is a point of pride. Soft ghee is beaten by hand while cool salted water is added a spoonful at a time, until it turns from yellow to snowy white and as light as whipped cream, with a rich, buttery, salty taste. It goes over hot matoke, steamed sweet potatoes, katogo or kalo millet bread, and melts into them on the plate. It is vegetarian but not vegan, as it is made from cow's ghee. Chef's tip: everything must stay cool; if the ghee is warm or the water tepid it will never turn white, so chill the bowl and use water straight from the fridge.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 6
Ingredients
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Method
0/6 doneStep 1: Stir 1 tsp salt into ¾ cup cold water until it has dissolved completely, then keep it cold.
Step 2: Put 7 oz ghee into a chilled mixing bowl. If it is hard, leave it at cool room temperature until a spoon pushes in easily; if it has turned liquid, chill it until it sets soft.
Step 3: Beat the ghee with a wooden spoon or a hand whisk for 2–3 minutes, until it looks smoother and a shade paler.
3 minStep 4: Add 1 tablespoon of the salted water and beat hard until it is fully absorbed and you see no beads of water. Keep adding it a spoonful at a time, beating well each time.
10 minStep 5: Carry on until the sauce is white, fluffy and holds soft peaks; it should look like whipped cream. If water starts to pool, stop adding and beat longer, or set the bowl over ice for a minute.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 0 g
- Carbs
- 1 g
- Fat
- 33 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does eshabwe take?
- About 20 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
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