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Eshabwe (Ugandan Milk Cream)

Eshabwe (Ugandan Milk Cream) — a ugandan recipe, 3 ingredients.

Ugandan

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 cup ghee (clarified butter)
  • 1 cup whole milk
  • 1 pinch of salt
Make it lactose-friendly
  • 1 cup ghee (clarified butter) → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 cup whole milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. In a saucepan, heat the ghee over low to medium heat until it melts completely.
  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.
  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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0