How to make eshabwe / Ankole traditional white sauce from cow ghee

Eshabwe is a prestigious sauce made from aged cow ghee, water and rock salt, it is usually served on I distinguished members of the family/clan or guests and on big functions, it originated from ankole region in the western part of Uganda, common in the cattle keeping bahima tribe but became significant that everyone enjoyed it. There may be different ways of making depending on where one comes from but the ingredients and result remain the same. Finger licking good 🤗, it’s commonly served with karo (milllet bread) but can also be eaten with anything else one may like.

In. This video youll see the process and learn a few tips on how to make the perfect eshabwe for you, your family, or your guests.
I hope you enjoy.

Important tips:
👉🏿the water is not hot but it’s boiled
👉🏿the ghee is aged and not frozen before (kept in Ensimbo a traditional calabash cut mainly to store ghee) is better
👉🏿 use crushed rock salt or resolve it in the water but find a balance
👉🏿it won’t take 2mins so some patience and energy

If you have any questions you can reach out to me on my instagram dms I’ll be glad to help🙏 and if you enjoyed this video kindly subscribe and share the link with your friends or socials for whoever may like it