Here is how you can make it in your own kitchen for your own indulgence:
Eshabwe is as easy to make as it is delicious
Eshabwe, a white cow Ghee paste with small pieces of dry meat or hide scrapings, is a delicacy so rare, most people only get to eat it once or twice a year. The taste is so rare that most people's palates can't handle it, and so treasured by Banyankole and other western Ugandan tribes that only the very special visitor gets to be honoured with it.
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Getting your hands on unadulterated Ghee is the first step, which means you have to get it from a trusted supplier that doesn't add other substances to make profit.
Having acquired the Ghee, assuming it is fresh from the 'manufacturer's' calabash, keep the Ghee for about a month in a clean, appropriate container (usually another calabash). After a month of storage, it should develop a sweet, sharp cheesy smell. That is the sign the Ghee is ready to turn into Eshabwe.
Two days to the day, prepare half a kilo of boneless beef, cut it in large chunks and slow-roast on low heat for three hours. Let it cool overnight and slow-roast it again on much less heat until it feels rock solid to touch. Keep the dry meat in open air to cool down.
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Eshabwe
Pulse
Ingredients
- 125g Ghee
- 5 tablespoons warm water (boiled and cooled)
- ½ teaspoon powdered rock salt (ekihonde or ekisula)
- ¼ teaspoon common salt
- 100g of dry roasted beef
Method
- Put the ghee in a clean dry bowl.
- Dissolve the rock salt in ½ the water.
- Beat the ghee until smooth and gradually add the salty water.
- Beat thoroughly after each addition.
- Keep adding a little salt at a time while beating until the Ghee turns white, thick and smooth and the volume has doubled. If it shows signs of curdling, add more salt with lukewarm water.
- If too thick, add the remaining lukewarm water and mix thoroughly.
- Cut the dry roasted beef into small chunks and mix thoroughly and let it soak in the paste until soft.
- Serve with hot Kalo (millet bread) or hot matooke bread.
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