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Ghee Sauce - commonly known as ‘ESHABWE’

A perfect traditional dish prepared in Ankole that’s beautifully Ugandan! It graces most special occasions / ceremonies.

It is a good sauce of vitamins; A, B and B12 that cannot be found in vegetables.

Preparation: 30 minutes
Serves: about 10

1 kg of ghee (unprocessed or ghee in its ordinary form)
A pinch of rock salt
1 litre of boiled cold water
¼ tsp of ordinary salt

Wash the ghee in cold water to remove any dirt and impurities.
In a mixing bowl, mix a pinch of rock salt in about half a litre of the boiled water to dissolve.
Carefully and gradually add the salty water to the ghee while you stir until the ghee changes colour from yellow to white. (This is an important part of the process that should see the content turn white) The rocky salt helps to break down the fat.
Dissolve ½ tsp of ordinary salt in about ½ a litre of boiled water and gradually add the solution to the white content until the desired thickness – the ‘Eshabwe’ is almost ready.
Sieve to remove any particles to maintain a smooth and consistent texture.
Sprinkle with some fine cut coriander leaves, if you like and serve as a side dish at meal time.

It can occasionally be served as a dip.

Please note: 'Eshabwe' should not be warmed, it is served cold. For perfect results, keep the boiled water in the fridge at least 30 minutes before preparation.

Any left over can be kept in the fridge for up to 2 months.

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