Hello lovely readers, happy new year. May it be full of blessings.
So today's recipe is for a cultural type of sauce that originated from the Southwestern part of Uganda mainly Ankole. It's locally called kitaama because originally after making it pieces of roasted mutton would be added but it so happens not many people in Ankole don't eat mutton. These days they added roasted beef instead. Another name is Eshabwe which more common than kitaama. Eshabwe used to be made on special occasions like kukyaala(meeting the woman's parents), giveaway and introductions ceremonies plus weddings and had to be prepared in a doorway of a bedroom for reasons unknown to me. With time other tribes embraced it and now can be made whenever one wants it. Anyway, enough with history let's just get right to it. Enjoy!
INGREDIENTS
1kg of cow ghee
Warm water
Rock salt/black Himalayan salt (mahoonde/ekisula)
PROCEDURE
1. To ½ litre of warm add a pebble of rock salt , swirl around until you dissolve some in the water. Remove the salt and set a side.
2. Add ½ cup of the salt to the ghee and stir with a mingling stick or whisk depending on what kitchen tool you're using. Keep adding the water while stirring until the ghee looks like a cake mixture ready for baking.
3. Filter the sauce to remove residual if any. Add pieces of roasted beef (optional).
Ghee sauce is best eaten with matooke and Akaro(Ugandan millet bread).
Note: Ghee sauce is made from raw ghee not one that's been cooked already, the taste is more natural.
That's it for today, until next time.
Yours truly😘😘
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My Ugandan food recipes
DiversosThese are different staple foods from different parts of Uganda and some from S.Sudan.
