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Urojo
Tanzania
Sold on the streets of Stone Town, Zanzibar. The mix of Indian and African culinary traditions in one bowl.
Zanzibar mix — a tangy, turmeric-yellow broth filled with bhajia fritters, boiled potato, cassava, chutney and chilli. Zanzibar's most iconic street food.
Prep
20 mins
Cook
20 mins
Difficulty
Medium
Calories
410 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
200gchickpea flour
1 tspturmeric
500mltamarind water
2potatoes, boiled and cubed
200gcassava, boiled and cubed
2 tbspmango chutney
chilli sauceto taste
oilfor frying
Method
1
Make bhajia batter from chickpea flour, turmeric and water. Drop spoonfuls into hot oil. Fry until golden.
2
Heat tamarind water with turmeric. Season.
3
Fill bowls with broth, potato, cassava and bhajia.
4
Top with chutney and chilli.
Chef's Tip
The broth should be thin and sour — it is a soup vehicle, not a thick curry.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.