Entree: Tanzania – Zanzibar – Urojo (Tangy, savory Zanzibari street soup of tamarind-mango broth served with fried cassava, potatoes and fritters)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Additional 10 min

Total 50 min

Ingredients

- 6 cups (1.4 L) water
- 1/2 cup (120 ml) tamarind concentrate or tamarind paste diluted with water to taste
- 1 medium green (unripe) mango, peeled and grated
- 1 cup (240 ml) coconut milk (light)
- 1 tbsp (15 ml) vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) curry powder or masala blend
- 1 tbsp (15 ml) Maggi or soy sauce (optional, for umami)
- 1 1/2 tsp (9 g) salt, adjust to taste
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 2 cups (300 g) cassava (yucca), peeled and cut into 1-inch cubes
- 4 large eggs, approx. 200 g total, hard-boiled and peeled
- 1 cup (150 g) chickpea flour fritters or bhajia pieces (prepared)
- 1 cup (150 g) fried cassava or plantain chips (for texture)
- 4 mandazi or small pieces of fried dough, torn
- 1/4 cup (60 ml) tamarind or mango chutney (for serving)
- 1/4 cup (60 ml) fresh lemon juice (about 1–2 lemons), or to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley
- 1 fresh chili, sliced (optional)

Instructions

1. In a large pot heat 1 tbsp (15 ml) oil over medium heat. Sauté onion until soft, about 4 minutes, then add garlic, turmeric, coriander and curry powder; cook 1 minute until fragrant.
2. Add 6 cups (1.4 L) water, tamarind concentrate, grated green mango and coconut milk. Stir, bring to a gentle simmer and cook 10 minutes to meld flavors.
3. Add potato and cassava cubes to the simmering broth. Cook until both are tender but not falling apart, about 12–15 minutes. Skim foam as needed.
4. Stir in Maggi or soy sauce (if using), salt and lemon juice. Taste and adjust sourness with additional tamarind or lemon to achieve the characteristic tangy balance.
5. While broth simmers, prepare toppings: hard-boil eggs (if not pre-cooked), warm or fry chickpea fritters and mandazi pieces until crisp, and fry or warm cassava/plantain chips.
6. To serve, ladle hot broth into bowls, then arrange potato and cassava pieces. Halve one hard-boiled egg per serving and add to each bowl.
7. Top each bowl with a handful of chickpea fritters, torn mandazi pieces, fried chips and a spoonful of tamarind or mango chutney. Sprinkle with chopped cilantro and sliced fresh chili if desired.
8. Serve immediately so the toppings retain texture; diners mix components in their bowls to enjoy sweet, sour and crunchy contrasts.