Urojo (Urojo (Zanzibar mix))

Name: Urojo
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Tanzania
Ingredients: 1 green mango, grated, or 3 tbsp tamarind pulp; 2 tsp turmeric, 1 tbsp ginger-garlic paste, juice of 2 limes; 3 tbsp flour mixed with water; 3 potatoes, boiled and cubed; 12 bhajia fritters, 4 boiled eggs, 8 small meat skewers; cassava crisps, coconut chutney, chilli sauce

Overview

Urojo, often called Zanzibar mix, is a famous street soup of Zanzibar. A sour, bright yellow broth made with green mango, lime or tamarind, turmeric, ginger and garlic, and thickened with a little flour, is poured over a mix of toppings. These usually include bhajia fritters, cubes of potato, boiled egg, small skewers of grilled meat, cassava crisps and a spoonful of coconut chutney and chilli sauce. The bowl is sour, spicy, crunchy and soft all at once. It is usually eaten hot in small bowls.

History

Urojo reflects the mix of African, Indian and Arab cooking on the Swahili coast. It is sold from evening stalls in Stone Town, especially at the Forodhani Gardens night market by the sea, where it is one of the dishes most visitors try. It is now also sold on the streets of Dar es Salaam and other towns along the coast of Tanzania.

Main ingredients

Tangy turmeric broth, bhajia fritters, potatoes, boiled egg, skewered meat, cassava crisps. The soup is built on mango and tamarind broth and is usually served hot. Diet: contains meat; not usually gluten-free.

Explore: Potato soups · Egg soups

Recipe outline serves 4 · ~60 min

Ingredients

1 green mango, grated, or 3 tbsp tamarind pulp
2 tsp turmeric, 1 tbsp ginger-garlic paste, juice of 2 limes
3 tbsp flour mixed with water
3 potatoes, boiled and cubed
12 bhajia fritters, 4 boiled eggs, 8 small meat skewers
cassava crisps, coconut chutney, chilli sauce

Allergens: Contains: Gluten, Eggs. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.

Method

Simmer 1.2 l water with mango or tamarind, turmeric, ginger, garlic and salt for 15 minutes.
Whisk in the flour mixture and cook until slightly thickened, then add lime juice.
Place potatoes, fritters, egg and meat in bowls.
Pour over the hot broth and top with crisps, chutney and chilli sauce.