Eshabwe

🥣 Ankole ghee sauce, worked without heating. Makes eight small condiment portions.

Ingredients

• 250 g clean food-grade matured ghee suitable for eshabwe
• 150 ml drinking water, previously boiled and cooled, not hot
• ½–1 teaspoon food-grade culinary rock salt for eshabwe, according to product
• 1 g fine salt, adjust only after tasting

Preparation

Prepare a clean dry bowl, spoon or small whisk, fine sieve and serving bowl. Check products; ghee should be workable, not melted.

Dissolve ½ teaspoon rock salt and 1 g fine salt in 75 ml water. Strain; reserve the other 75 ml.

Beat ghee alone until smooth, without warming the bowl.

Beat in small spoonfuls of salt solution, fully incorporating each before adding more.

Work until pale, smooth and thick. If needed, dissolve some remaining rock salt in reserved water, strain and gradually add; do not exceed 1 teaspoon total.

Adjust thickness with reserved water a spoonful at a time; not all is required. If separated, pause additions, beat again and try a few drops of water.

Taste with a clean spoon and adjust fine salt only if necessary. Sieve into a clean bowl; it should coat a spoon without free melted fat.

Serve unheated in eight small portions with separately prepared hot food. Refrigerate covered if delayed, preferably use within 24 hours; do not boil to soften.