That white tasty ghee sauce you find in some restaurants that makes millet bread, beans and virtually any food so tasty, is called eshabwe in Ankole where it is most popular.
If you love it, try making it at home. Use clean unboiled matured ghee. Ghee takes two to three weeks to mature after production. It should not have any remains of whey, water or any foreign matter.
- 125g ghee
- 5 tablespoons warm water (boiled and cooled)
- ½ teaspoon powdered rock salt (kihonde)
- ¼ teaspoon common salt
- Put the ghee in a clean dry bowl.
- Dissolve the salt in ½ the water.
- Beat the ghee until smooth and gradually add the salty water.
- Beat thoroughly after each addition.
- Keep adding a little salt at a time while beating until the ghee turns white, thick and smooth and volume has doubled. If it shows signs of curdling, add more salt with lukewarm water.
- If too thick, add the remaining lukewarm water and mix thoroughly.
Recipes from Jojo’s Cookery and Training Centre