North African and Indian South African Ghee Recipe
Clarified Butter, Ghee Recipe
Ghee is a clarified butter without any solid milk particles or water. Ghee is used in daily cooking throughout South Africa, Algeria, Egypt, Libyan Arab Jamahiriya (Libya), Morocco, Sudan, and Tunisia.
Our Ghee recipe enriches the flavors of both sweet and savory North African and Indian South African foods.
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Ghee can be used in place of butter and is perfect for use as a cooking oil.
North and South African Ghee
African recipes by African Gourmet
Ghee is a traditional North African and Southern African preparation of clarified butter
Prep time: Cook time: Total time: Yield about 1 ½ cups
2 cups unsalted butter
Melt the butter in a saucepan over medium-high heat and bring to boil, stirring constantly. Reduce heat to low and simmer 6-7 minutes. Remove from the heat and skim the solids from the butter. When a second foam forms on top of butter, and the butter turns golden brown the ghee is ready. Strain the ghee using cheesecloth and store in airtight container.