Ankole Signature · Ghee Sauce
Eshabwe
Photo: Erinamukuta / Wikimedia Commons · CC BY-SA 4.0
Eshabwe is made from ghee but is never cooked: the ghee is kneaded by hand with cold water and rock salt until it emulsifies into a white paste.
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 and other celebrations, and it remains the dish Mbarara's local restaurants are best known for today.
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