Ankole Signature · Ghee Sauce
Eshabwe
Photo: Erinamukuta / Wikimedia Commons · CC BY-SA 4.0
Tradition held that eshabwe had to be made in total silence by elder women, since talking while whipping the ghee was believed to spoil the batch.
Eshabwe whips clarified butter (ghee) from long-horned Ankole cattle with rock salt and water until it turns from yellow to a creamy white sauce, then spoons it warm or cold over millet bread, matooke or potatoes.
Why it's made this way: The dish is central to Ankole marriage ceremonies, where the groom, his father, and the bride's aunt and uncle each taste it, and it remains the dish Mbarara's High Street restaurants are best known for today.
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