A tangy, complex soup made with mango and potato broth, topped with bhajias, boiled eggs, kachumbari, and crunchy toppings, a Zanzibar street classic.
Ingredients
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4 potatoes, boiled and mashed
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2 green mangoes, grated
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1 liter water
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1 tsp turmeric
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2 tbsp tamarind paste
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1 cup chickpea flour
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1 onion, sliced
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4 boiled eggs
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Chili sauce
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Lime juice
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Crispy bhajias
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Salt to taste
Instructions
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1
Boil mashed potatoes with water, turmeric, and salt to create a thick, yellow broth base.
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2
Add grated green mango and tamarind paste, simmer for fifteen minutes for a tangy base.
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3
Make bhajias by mixing chickpea flour with water and spices, deep-fry spoonfuls until golden.
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4
Strain the broth if desired for smoothness, adjust tanginess with more tamarind or lime.
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5
Ladle hot broth into bowls, top with bhajias, sliced boiled eggs, and kachumbari.
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6
Finish with chili sauce, a squeeze of lime, and crushed cassava chips for crunch.
Did You Know?
Urojo is nicknamed "Zanzibar mix" because it combines flavors from every culture that has touched the island: African, Arab, Indian, and Persian.