Urojo (Zanzibar Mix)

🧂 Ingredients

• 500 g Potatoes
• 1 tbsp Turmeric powder
• 1 inch piece Ginger
• 3 cloves Garlic
• 1-2 Green chilies
• 2 tbsp Vegetable oil
• 1.5 liter Water or vegetable broth
• to taste Salt
• 1 cup Chickpea flour (besan)
• 1 medium Onion
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1/4 tsp Chili powder
• approx. 1/2 cup Water
• sufficient quantity Oil for deep frying
• 6 Hard-boiled eggs
• 200 g Cassava chips (kashata)
• for serving Tamarind chutney
• for serving Coconut chutney
• 2 Lime

👨‍🍳 Instructions

1. 1

   Prepare the Potato Soup Base: In a large pot, heat 2 tbsp of vegetable oil over medium heat. Add the grated ginger, minced garlic, and chopped green chilies. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.

   ⏱️ 5 minutes
2. 2

   Add the cubed potatoes, turmeric powder, and 1.5 liters of water or vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for about 20-25 minutes, or until the potatoes are very tender and easily pierced with a fork.

   ⏱️ 25 minutes
3. 3

   While the potatoes are simmering, prepare the Bhajia batter. In a bowl, combine the chickpea flour, finely chopped onion, coriander powder, cumin powder, and optional chili powder. Gradually add about 1/2 cup of water, mixing until you have a thick, but pourable batter. It should coat the back of a spoon. Set aside.

   ⏱️ 10 minutes
4. 4

   Once the potatoes are tender, use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot. Season with salt to taste. Keep the soup warm over low heat.

   ⏱️ 5 minutes
5. 5

   Fry the Bhajias: Heat sufficient oil for deep frying in a deep pan or wok over medium-high heat to approximately 180°C (350°F). Carefully drop spoonfuls of the bhaji batter into the hot oil. Fry in batches for 3-4 minutes per side, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

   ⏱️ 15 minutes
6. 6

   Fry the Cassava Chips: If your cassava chips are not pre-fried, fry them in the same oil (or fresh oil) at 180°C (350°F) for 2-3 minutes until golden and crispy. Drain on paper towels.

   ⏱️ 5 minutes
7. 7

   Assemble the Urojo: Ladle the hot turmeric-yellow potato soup into individual serving bowls. Add a few crispy bhajias, half a hard-boiled egg, and a handful of cassava chips to each bowl. Drizzle generously with tamarind chutney and coconut chutney. Serve immediately with lime wedges on the side for squeezing.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The vibrant yellow color of the soup comes primarily from turmeric. Ensure you use a good quality turmeric for the best color and flavor.
• ✓Urojo is meant to be a mix of textures and flavors. Don't be shy with the toppings!
• ✓The balance of sweet (chutneys), sour (tamarind), and spicy (chilies, bhajias) is key to an authentic Urojo experience. Adjust chutneys and chilies to your preference.
• ✓For a smoother soup, ensure the potatoes are cooked until very soft before blending.

🔄 Variations

• Experiment with different types of chutneys, such as a spicy green chili chutney or a sweet date chutney.
• Add a pinch of cayenne pepper or extra green chilies to the soup or bhaji batter for a spicier kick.
• Some variations include shredded coconut or finely chopped cilantro as a garnish.

🥗 Nutrition

Per serving