Urojo (Zanzibar Mix Soup)
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The Tale of Urojo (Zanzibar Mix Soup)
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Urojo, known as "Zanzibar mix," is a tangy, mango-and-turmeric soup topped with crispy Indian-style fritters, boiled eggs, and grilled meat—a dish embodying Zanzibar's role as a melting pot of Bantu, Arab, Indian, Portuguese, and British culinary influences shaped by centuries of Indian Ocean trade. It's a beloved Stone Town street food, ladled hot from roadside stalls.
Ingredients
Scale:· 6 servings
- 4 potatoes, peeled and cubed
- 1 tsp turmeric
- 3 tbsp tamarind paste
- 4 cups vegetable or chicken stock
- 2 tomatoes, pureed
- 1 onion, chopped
- 2 tbsp oil
- Fried cassava chips, for serving
- Bhajia (potato fritters), for serving
- Boiled eggs, halved, for serving
- Lime wedges, for serving
Instructions
- 1Boil the cubed potatoes with turmeric until tender, then mash roughly and set aside.
- 2Heat oil and sauté onion until soft, then add pureed tomatoes and cook until thickened.
- 3Stir the tomato mixture and tamarind paste into the stock and simmer 15 minutes.
- 4Add the mashed potato to the soup to thicken it slightly, stirring to combine.
- 5Ladle the hot soup into bowls over fried cassava chips and bhajia.
- 6Top with halved boiled eggs and a squeeze of lime before serving.
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