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Loading...A signature sauce from Uganda's Ankole sub-region in the southwest, this rich spiced ghee is traditionally spooned over hot grilled beef or roast plantains. Aromatic toasted peanuts and warm spices are bloomed in clarified butter for a glossy, pourable condiment that is both earthy and luxurious.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings6
YieldAbout 1 cup of sauce
Nutrition Facts
Per serving (estimated)
- 295 kcalCalories
- 30 gFat
- 16 gSaturated Fat
- 3 gCarbs
- 1 gFiber
- 1 gSugar
- 4 gProtein
- 310 mgSodium
- 95 mgPotassium
- 18 mgCalcium
- 0.6 mgIron
- 0.5 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the clarified ghee
- 1 cup (226 g) unsalted butter, cut into cubes
- 1 tablespoon finely grated fresh ginger
- 2 cloves garlic, minced
For the spice blend and finish
- 1/3 cup (40 g) raw skinless peanuts, finely crushed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 3/4 teaspoon fine sea salt
- 2-3 tablespoons warm water or traditional sour milk (amasi)
Directions
- Slowly melt the butter in a small heavy-bottomed saucepan over low heat. Allow it to simmer gently without stirring for about 8 minutes, until the milk solids turn golden brown and the butterfat turns a clear amber color.
- Skim off the pale foam from the surface, then carefully strain the clear ghee through a fine-mesh sieve lined with cheesecloth into a heatproof bowl, leaving the browned milk solids behind.
- Return 2 tablespoons of the freshly clarified ghee to the pan over low heat. Add the grated ginger and minced garlic and cook for about 1 minute, just until fragrant and softened.
- Stir in the cumin, coriander, turmeric, and cayenne if using. Toast the spices in the ghee for 30 seconds, stirring constantly so they bloom without burning.
- Add the crushed peanuts to the pan and stir continuously for 2 to 3 minutes, until the nuts darken slightly and the mixture turns thick and aromatic.
- Slowly pour in the remaining warm ghee while whisking, then add the salt. The sauce should be glossy and thick enough to coat the back of a spoon.
- Whisk in the warm water or sour milk, 1 tablespoon at a time, until the sauce loosens into a smooth, slow-pouring consistency like warm cream.
- Taste and adjust salt. Serve immediately while warm in a small bowl alongside grilled beef skewers, smoked fish, roast plantains, or stiff maize porridge.
- Cover any leftover sauce and refrigerate for up to 2 weeks; it will solidify when cold and just needs to be gently reheated over low heat with a splash of water to return to a pourable sauce.
Cook’s Notes
- If you can source butter from Ankole Long-Horned cattle it gives a deeper, grassier color and richer taste than standard dairy butter.
- For a more pronounced peanut flavor, dry-toast the crushed peanuts in a skillet first until lightly golden before adding them to the ghee.
- Traditional cooks sometimes stir in a teaspoon of smoked paprika or a crumbled dried chili for a subtle smoky heat.
- To keep the sauce emulsified when reheating, warm it slowly in a small pan and whisk in a splash of warm water rather than microwaving.
- Serve in a warmed bowl so the ghee stays fluid throughout the meal; it will seize and thicken as it cools.
