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
Ingredients for 3 servings (450 g) · the original recipe
Method
- 1
In a saucepan, heat the ghee over low to medium heat until it melts completely.
Stovetop - 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.
Stovetop - 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.
Stovetop
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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