# Eshabwe

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{{short description|Class of clarified butter}}
{{Infobox food
| name             = Eshabwe
| image            = Eshabwe.jpg
| caption          = Eshabwe
| alternate_name   = 
| country          = Uganda
| region           = 
| creator          = 
| course           = [Condiment](/source/Condiment)
| type             = 
| served           = 
| main_ingredient  = [Ghee](/source/Ghee), [Salt](/source/Salt), [Rock salt](/source/Rock_salt), [Water](/source/Water)
| variations       = 
| calories         = 
| other            = 
}}

'''Eshabwe''' is a class of [clarified butter](/source/clarified_butter) that originated in [Ankole](/source/Ankole) and is commonly used as condiment. Eshabwe, also known as ghee sauce, is a traditional dish prepared in Ankole. The dish is usually prepared for special ceremonies or occasions.

In the traditional marriage ceremonies of the Ankole community, four people taste the dish, the groom and his father and also the paternal aunt (''ishenkazi'') and maternal uncle (''nyinarimi'') of the bride. Eshabwe was served in an ''orwabya'' (clay bowl with lid). Traditionally, it was made by old women in a room where they had to be silent because it was the believed that talking would make the eshabwe turn out poor.<ref>{{cite news|last1=Monitor|title=Eshabwe|url=http://www.monitor.co.ug/SpecialReports/ugandaat50/-/1370466/1395246/-/uicbq5z/-/index.html|accessdate=22 August 2014}}</ref>

However, this has changed and eshabwe is served like any other dish to everyone. Eshabwe is served as a condiment with the main course meal e.g. ''karo'' ([millet](/source/millet) bread), potatoes, [matooke](/source/matooke), [beans](/source/beans) and others.<ref>{{Cite web|title=Eshabwe: simple sauce that can pair any food|url=https://observer.ug/lifestyle-entertainment/eshabwe-simple-sauce-that-can-pair-any-food/|website=The Observer|date=2020-02-11|access-date=2026-02-01|language=en-US|first=Frank|last=Kisakye}}</ref><ref>{{Cite journal|title=Traditional processing, composition, microbial quality and sensory characteristics of Eshabwe (ghee sauce)|url=https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12407|journal=International Journal of Dairy Technology|issn=1364-727X|pages=149–157|volume=71|issue=1|doi=10.1111/1471-0307.12407|language=en|first=Ivan Muzira|last=Mukisa|first2=Bernard Junior|last2=Kiwanuka|url-access=subscription}}</ref>

==Ingredients==
* [Ghee](/source/Ghee)  
* Rock salt 
* Cold water 
* [Salt](/source/Salt)<ref>{{cite news|title=New Vision|url=http://www.newvision.co.ug/D/9/618/608436|access-date=2014-08-22|archive-url=https://web.archive.org/web/20140826115934/http://www.newvision.co.ug/D/9/618/608436|archive-date=2014-08-26|url-status=dead}}</ref>
* Meat<ref>{{Cite web|title=ESHABWE: A dish from Ankole’s long-horned cattle|url=https://www.monitor.co.ug/uganda/special-reports/uganda-50/eshabwe-a-dish-from-ankole-s-long-horned-cattle-1515176|website=Monitor|date=2020-09-14|access-date=2026-02-01|language=en}}</ref>

==Preparation==
Initially [ghee](/source/ghee) is washed clean in cold water. A mixture of [rock salt](/source/rock_salt) and water (''rwabarire'') is added to the ghee. The mixture is stirred until the ghee changes from yellow to white in color. While adding cold boiled water, which has salt dissolved in it. The formed eshabwe is stirred until you get the desired thickness. After the eshabwe is formed, it is sieved  to remove particles or impurities. Eshabwe is served with any main course meal e.g. [millet](/source/millet) [bread](/source/bread), [matooke](/source/matooke), [sweet potatoes](/source/sweet_potatoes) etc.<ref>{{cite news|title=The observer|url=http://www.observer.ug/index.php?option=com_content&view=article&id=33373:-right-cook-make-your-own-eshabwe&catid=58:health-living&Itemid=89|accessdate=22 August 2014|archive-date=24 September 2015|archive-url=https://web.archive.org/web/20150924084616/http://www.observer.ug/index.php?option=com_content&view=article&id=33373:-right-cook-make-your-own-eshabwe&catid=58:health-living&Itemid=89|url-status=dead}}</ref><ref>{{Cite web|title=Eshabwe, a local delicacy|url=https://www.monitor.co.ug/uganda/lifestyle/dining-recipes/eshabwe-a-local-delicacy-1689480|website=Monitor|date=2021-01-03|access-date=2026-02-01|language=en}}</ref>

==See also==

* [Clarified butter](/source/Clarified_butter)
* [Schmaltz](/source/Schmaltz)
* [Ghee](/source/Ghee)
* [Sombe](/source/Sombe)
* [Dek Ngor](/source/Dek_Ngor)

== References ==
{{Reflist}}

==External links==
* {{Commons category-inline}}
* {{Cookbook-inline}}

{{fatsandoils}}
{{Butter}}

{{portal bar|Food}}

Category:Butter
Category:Cooking fats
Category:Kumusha
Category:Ugandan cuisine
Category:Condiments
Category:Ankole sub-region

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Adapted from the Wikipedia article [Eshabwe](https://en.wikipedia.org/wiki/Eshabwe) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Eshabwe?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.