The Urojo is very similar to the Indian kadhi and comprises mainly of potatoes and flour. Lemon and mango give it a tangy flavour and it screams out yellow, thanks to a pinch of the ever-flavourful turmeric. Its silky smooth texture melts in your mouth. The toppings add a spicy twist to the soup. There are the deep-fried fritters called bhajias. You can also add sev – a fried noodle-like savoury made out of chickpea flour. There’s a variety of chutneys to choose from – the white coconut chutney, red-hot sauce or tamarind chutney. All these toppings are a staple in Indian cuisine as well.
Every bowl of Urojo has a different taste to it. That’s primarily because of the variations in ingredients, courtesy secretive family recipes. From the slow simmering of the stock to the time take to cook the stew, every vendor has a unique style of cooking the Urojo. This reflects on the bowl of soup they serve to their customers. This East African porridge is mouth-watering and refreshing.
Zanzibar Mix, Urojo
The Forodhani Gardens is bustling with activity. There are two reasons why tourists and locals throng this place situated along the main sea walk of Zanzibar. To witness the beautiful sunset and to relish the ever-popular street food! There’s one dish that stands out and is a firm favourite. It’s a spicy porridge called Urojo or Zanzibar Mix. The Stone Town sea breeze and sizzling soup is a deadly combination.
Be it in the Zanzibar archipelago or mainland Tanzanian cities, the love for Urojo soup is unchanged. This ‘bowl of happiness’ aptly captures the essence of Swahili culture. As always, the Indian and Middle East influence on Tanzanian cuisine can be seen across a variety of recipes. The Zanzibar Mix is no different. Street vendors serve this steaming hot savoury with a variety of toppings.
Zanzibar mix is a popular street snack in the Zanzibari archipelago. It is a normal scene to see people with a bowl of mix at 5pm on the streets of Zanzibar indulging in this spicy and savory porridge, also known as Urojo, on the account of its smooth and runny consistency. You can’t miss it on the vendor stands of the Forodhani night market.
8 small Irish potatoes
Freshly squeezed juice from 3 large limes
⅛ cup all-purpose flour
½ cup gram flour
1 – 1 ½ cup water, for flour mixture
¼ teaspoon turmeric
Salt, to taste
Peel and cube potatoes
In a pot, place potatoes, cover with water and add lime juice
Boil for 5 minutes until lime juice is well mixed, then set aside
In another pot, combine and toss all-purpose flour ,gram flour , turmeric and salt mix with water and stir on medium heat
When mixture become heavy, add drained potatoes and keep stirring for at least 5 minutes, then leave to boil.
To make the mix you add a choice of your toppings and serve.
Toppings typically include – diced onions, boiled eggs, potato dumpling, fried cassava shavings, bhajias, tiny beef skewers, fried meatballs, chilies, coconut chutney, tamarind sauce and garnish with coriander sprigs. You can even add sliced octopus tails!
Calories 253, Fat 0.8 grams, Carbs 40.4 grams, Sodium 888 milligrams, Cholesterol 0 milligrams, Protein 5.4 grams