How to Cook Urojo: Zanzibar’s Iconic Street Food.

Urojo, also known as Zanzibar Mix, is one of the most beloved street foods from the spice islands of Zanzibar. This tangy, spicy, and flavorful dish is a thick soup made with various ingredients, including potatoes, gram flour, tamarind, and a mix of delicious toppings. It is a must-try for food lovers who enjoy a combination of sweet, sour, and spicy flavors in one dish.

Ingredients

For the Soup Base:

• 1 cup gram flour (besan)

• 1 liter water

• 1 tablespoon turmeric powder

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• 1 teaspoon black pepper

• 1 tablespoon tamarind paste

• 1 teaspoon salt (or to taste)

• 2 tablespoons vinegar

• 2 cloves garlic (minced)

• 1 small onion (finely chopped)

• 1 tablespoon oil

For the Potato Mixture:

• 3 medium potatoes (boiled and diced)

• 1 teaspoon turmeric

• 1 teaspoon salt

For the Bhajias (Chickpea Fritters):

• 1 cup gram flour (besan)

• 1 teaspoon cumin powder

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1/2 cup water

• Oil for deep frying

For the Toppings:

• Boiled eggs (sliced)

• Fried cassava crisps

• Chopped cucumber

• Chopped fresh coriander

• Tamarind chutney

• Hot sauce (optional)

Instructions

Step 1: Prepare the Soup Base

1. Heat oil in a pot and sauté the chopped onion and minced garlic until golden brown.

2. In a separate bowl, mix the gram flour with water to make a smooth paste, ensuring no lumps remain.

3. Pour the mixture into the pot and stir continuously over medium heat.

4. Add turmeric, cumin, coriander powder, black pepper, and salt. Stir well.

5. Once the soup thickens, add tamarind paste and vinegar. Let it simmer for 10-15 minutes.

6. Adjust salt and spice levels to taste. The soup should have a slightly tangy and spicy flavor.

Step 2: Prepare the Potato Mixture

1. Boil and dice the potatoes into small cubes.

2. In a pan, add turmeric and salt to the diced potatoes, then mix well.

3. Set aside for assembling later.

Step 3: Make the Bhajias (Chickpea Fritters)

1. In a bowl, mix gram flour, cumin powder, baking powder, and salt.

2. Gradually add water to form a thick batter.

3. Heat oil in a deep frying pan and drop spoonfuls of the batter into the hot oil.

4. Fry until golden brown and crispy. Remove and drain excess oil.

Step 4: Assemble the Urojo

1. In a serving bowl, pour a generous amount of the thick soup base.

2. Add a portion of the spiced potatoes and a few bhajias.

3. Top with sliced boiled eggs, fried cassava crisps, chopped cucumber, and fresh coriander.

4. Drizzle with tamarind chutney and hot sauce for extra flavor.

5. Serve warm and enjoy!

Tips for the Perfect Urojo

• Consistency: Ensure the soup base is thick but pourable. If it gets too thick, add a little water.

• Spice Levels: Adjust the chili and tamarind paste according to your taste preference.

• Serving Suggestion: Urojo is best enjoyed fresh with crispy toppings to balance the creamy texture of the soup.

Conclusion

Urojo is a true representation of Zanzibar’s diverse culinary heritage, blending African, Indian, and Arabic influences. Whether you’re making it for the first time or refining your recipe, this dish is a flavorful and satisfying experience. Try making Urojo at home and bring the taste of Zanzibar to your kitchen!

Do you have any variations or secret ingredients for Urojo? Share your thoughts in the comments below!