Urojo (Zanzibar Mix Soup)
The Quirky Foodster Team
Ingredients
- Chicken or vegetable stock — 1.2 L (5 cups)
- Unripe (green) mangoes, peeled and grated — 2
- Onion, chopped — 1
- Garlic cloves, minced — 2
- Ground turmeric — 1 tsp
- Curry powder — 1 tsp
- Salt, or to taste — 1 tsp
- Chickpea flour, mixed with a little water — 2 tbsp
- Potatoes, boiled and diced — 4
- Hard-boiled eggs, halved — 4
- Batch bhajia (see Appetizers recipe), for topping — 1
- Cassava chips or crushed crackers, for topping — 1 cup
- Lime wedges and chilli sauce, to serve
Method
- Combine the stock, grated green mango, onion, garlic, turmeric, curry powder and salt in a large pot.
- Bring to a boil, then reduce to a simmer and cook for 25–30 minutes, until the mango has softened and the broth is fragrant and tangy.
- Stir in the chickpea flour slurry to lightly thicken the broth, and simmer for a further 5 minutes.
- Taste and adjust the tanginess and seasoning as needed.
- To assemble, place a portion of diced boiled potato in each bowl, ladle over the hot broth, and top with a piece of hard-boiled egg, a bhajia or two, and a scattering of cassava chips.
- Serve immediately with lime wedges and chilli sauce on the side.
Introduction: Urojo, often called 'Zanzibar mix,' is a tangy, mango-flavoured soup piled high with a lively mix of potato
fritters, boiled potato, cassava chips and hard-boiled egg, sold from street stalls across Zanzibar as one of
the island's most iconic snacks.
Cultural Background: Urojo, often called 'Zanzibar mix,' is a tangy, mango-flavoured soup piled high with a lively mix of potato
fritters, boiled potato, cassava chips and hard-boiled egg, sold from street stalls across Zanzibar as one of
the island's most iconic snacks.
Tips: Adjust the tanginess of the broth with the amount of green mango, or a squeeze of extra lime at the table. Assemble bowls just before serving so the toppings stay crisp rather than becoming soggy in the broth.
Variations: Add small pieces of grilled or fried fish as an extra topping. Adjust the level of spice with extra chilli sauce at the table. A vegetarian version can be made using vegetable stock and omitting any meat-based toppings, keeping
the mango broth, potato, egg and bhajia.
Storage: Refrigerate the broth in an airtight container for up to 2 days; assemble fresh toppings when serving.
Reheating: Reheat the broth on the stovetop; add fresh toppings just before serving.
FAQs:
Q: What gives urojo its tangy flavour?
A: Grated unripe green mango, simmered into the broth, gives urojo its distinctive sour, fruity tang.
Q: What toppings are traditional?
A: Bhajia, boiled potato, hard-boiled egg, and crunchy cassava chips are all classic additions.
Q: Where does urojo come from?
A: It's especially associated with Zanzibar, where it's a beloved street food snack sold from carts across the island.
- Chicken or vegetable stock — 1.2 L (5 cups)
- Unripe (green) mangoes, peeled and grated — 2
- Onion, chopped — 1
- Garlic cloves, minced — 2
- Ground turmeric — 1 tsp
- Curry powder — 1 tsp
- Salt, or to taste — 1 tsp
- Chickpea flour, mixed with a little water — 2 tbsp
- Potatoes, boiled and diced — 4
- Hard-boiled eggs, halved — 4
- Batch bhajia (see Appetizers recipe), for topping — 1
- Cassava chips or crushed crackers, for topping — 1 cup
- Lime wedges and chilli sauce, to serve
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