I don’t know if I’ve been looking in the wrong supermarkets but I’ve looked for herb garlic butter around Kampala and I’ve never chanced upon it. I first tasted herb butter a few years ago in Dubai, it was written on the description of a sea food plater where it was drizzled on grilled shrimp. I loved the taste and began looking out for it, even at the hotel breakfast buffet where it was served as an alternative bread spread.
I tried looking for it in Kampala but I don’t know why it never occurred to me that I could actually make my own herb garlic butter. So I set out to do just that, and it actually worked. I tried two variations, one with just butter and the herbs and another with butter, herbs and some plain yoghurt.
If you’ve never had it before, try this herb garlic butter and you’ll realize your whole life has been a lie this far. It’s great slathered on fresh bread, it also retains a potent flavor of fresh herbs and garlic which makes delectable scrambled eggs.
You will also realize it’s a brilliant way to store fresh herbs for those who don’t grow your own, just throw in your oregano, rosemary, parsley, coriander chives and whatnot. So the next time you’re trying fish, chicken, and just about anything, just go to your fridge and slice a piece. You could even drop some in your beans and give them that extra buzz of flavor. Also remember that you can keep it stored in the fridge for up to two months or even 6 if in the freezer.
There is also another variation where you can substitute the plain yogurt with cream cheese and make a really good bread spread or dip.
1 ½ cups (340g) unsalted butter, room temperature
½ cup thick plain yoghurt
4 cloves garlic, minced
1 tablespoon chopped parsley leaves
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
½ tablespoon red chili pepper (optional)
½ teaspoon salt
(feel free to add any herbs of your choice, even pepper)
1. Using a hand mixer or blender, beat the butter and salt till well mixed, or until fluffy, then add the yoghurt.
2. Add the garlic and other herbs then stir to combine well.
3. Transfer the garlic herb butter onto a sheet of cling film and roll it up to form a cylinder shape.
4. Twist both ends tight and keep it in the refrigerator. You will know your herb garlic butter is ready for use when it gets cold and solid.