Eshabwe (Ugandan Milk Cream)

Eshabwe is a rich and creamy delicacy that holds a special place in Ugandan cuisine.

Ingredients

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

Steps

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.

More recipes with butter or milk

Adapted from “Eshabwe (Ugandan Milk Cream)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.