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Tanzanian Zanzibar mix soup with potato, bhajia, egg, chutneys, and cassava crisps.

Tanzanian Zanzibar Mix (Urojo)

A tangy Zanzibar street-food soup with potatoes, chickpea bhajia, egg, chutneys, and crisp cassava.
Servings 6 bowls
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes

Equipment

  • Large saucepan
  • Medium mixing bowl
  • Deep skillet
  • Fine-mesh sieve

Ingredients

Urojo Soup

  • 2 tbsp neutral oil
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 6 cups vegetable stock or water
  • 3 medium yellow potatoes peeled and cubed
  • 1/2 cup coconut milk
  • 1/4 cup all-purpose flour
  • 1/2 cup cool water for the flour slurry
  • 1 1/2 tsp fine salt
  • 2 tbsp fresh lime juice

Chickpea Bhajia

  • 1 cup chickpea flour
  • 1/2 cup water plus more as needed
  • 1/2 small yellow onion finely chopped
  • 1 whole green chile finely chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp fine salt
  • 2 cups neutral oil for frying

To Assemble

  • 3 large eggs hard-boiled and halved
  • 1/2 cup tamarind chutney
  • 1/2 cup coconut-cilantro chutney
  • 3 oz cassava crisps broken into irregular shards
  • 1/2 cup fresh cilantro roughly chopped
US Customary - Metric

Instructions

Make the Soup:

  • Heat 2 tablespoons oil in a saucepan. Cook onion for 6 minutes, then add garlic, ginger, turmeric, cumin, and cayenne for 1 minute.
  • Add stock and potatoes. Simmer for 15 minutes until the potatoes are tender. Stir in coconut milk. Whisk flour with cool water, then add the slurry gradually while stirring.
  • Simmer for 8 to 10 minutes until smooth and lightly thickened. Season with salt and lime juice.

Fry the Bhajia:

  • Mix chickpea flour, water, onion, chile, cumin, and salt into a thick drop batter. Rest for 10 minutes.
  • Heat frying oil to 350 F (175 C). Drop rough tablespoonfuls of batter into the oil and fry for 3 to 4 minutes, turning once, until irregularly golden. Drain well.

Assemble:

  • Divide potatoes and bhajia among bowls. Ladle over hot soup and add egg, tamarind chutney, coconut-cilantro chutney, cassava crisps, and cilantro to taste. Serve immediately.

Notes

  • Add the flour slurry slowly and stir constantly so the soup remains smooth rather than lumpy.
  • Keep soup and garnishes separate for up to three days; fry or refresh crisp elements just before serving.

Nutrition

Calories: 490kcalCarbohydrates: 62gProtein: 15gFat: 22gSaturated Fat: 7gCholesterol: 95mgSodium: 880mgFiber: 8gSugar: 10g
Calories: 490kcal
Course: Main Course
Cuisine: Tanzanian
Keyword: Tanzanian Street Food, Urojo, Zanzibar Mix