Zanzibari Mix (Urojo)

Zanzibar’s street food scene is a feast for all senses — sizzling pans, spice-laden air, the rhythmic thump of a coconut being cracked open. But one dish captures it all in a single bowl: Urojo, also known as Zanzibar Mix.

This soup isn’t really a soup at all — at least, not in the Western sense. It’s a layered experience: tangy, flour-thickened turmeric gravy infused with raw mango and coconut milk, poured steaming hot over a base of crispy bhajia fritters, soft potatoes, chutneys, and anything else your heart (or street vendor) desires.

🧡 I first tasted Urojo on a warm night in Stone Town, standing barefoot on the edge of Forodhani Gardens with a paper bowl balanced in my hand. The vendor ladled the golden gravy over a chaotic heap of potato, mini samosa, cassava chips, and bright green coconut chutney, then handed it over with a squeeze of lime and a grin. That first bite was electric: sour, spicy, creamy, crunchy, unforgettable.

Back home, I knew I had to recreate it, even without a Zanzibar breeze or bhajia fryer at my fingertips. This version blends authentic flavor with home-kitchen practicality: flour is gently simmered into a smooth base (no bitterness here), brown chickpeas bring depth, and coconut milk rounds it all out. And if you want to stretch it into a full meal? Throw on some grilled curry-spiced meat skewers — a delicious nod to the charcoal grills lining the island’s night markets.

While you won’t find Urojo on our Let’s Eat Tanzania itinerary (this one’s pure street magic), it’s a dish we talk about often, a reminder of the creativity and depth of Zanzibar’s food culture. Back home, I knew I had to recreate it. This version blends street-style ingredients with home-kitchen practicality: no hard-to-find equipment, and plenty of room to adapt.

It’s comforting. It’s chaotic. It’s pure Zanzibar.

Zanzibar's Urojo Soup (Zanzibar Mix)

A tangy, flour-thickened broth from Zanzibar, enriched with coconut milk and layered with crispy bhajia fritters, soft potatoes, and zesty chutneys. This street food classic delivers bold heat, acidity, and rich textures in every spoonful. Optional grilled curry-spiced meat skewers add depth and heartiness for a full meal experience.

Servings 4 Servings

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Equipment

• Medium pot, large mixing bowl, frying pan, paper towels, blender, slotted spoon, knife, cutting board, grill pan or air fryer (optional)

Ingredients

Urojo Gravy

• 120 Grams Cooked Brown Chickpeas or regular chickpeas (4 oz)
• 2 Medium Potatoes boiled, peeled, and cubed
• 60 Grams Grated Raw Green Mango (2 oz)
• 0.25 Teaspoon Turmeric Powder
• 1 Teaspoon Salt or to taste
• 1 Whole Scotch Bonnet or Small Chili
• 2 Teaspoons Red Chili Powder adjust to taste
• 1.5-2 Liters Water see notes (3 pts)
• 50 Milliliters Thick Coconut Milk or Cream (1.7 oz)
• 30 Grams White Flour for thickening (1 oz)
• 1 Tablespoon Lime Juice or Tamarind Pulp optional

Potato Bhajia (Fritters)

• 2 Medium Potatoes peeled and grated
• 1 Small Onion finely chopped
• 1 Teaspoon Cumin Seeds
• 1 Teaspoon Salt
• 3 Garlic Cloves minced
• 1 Teaspoon Grated Fresh Ginger
• 2 Small Green Chilies finely chopped
• 100 Grams Chickpea Flour Gram Flour (3.5 oz)
• 0.5 Teaspoon Baking Powder
• Water as needed to form a thick batter
• Vegetable Oil for frying

Coconut Chutney

• 60 Grams Desiccated Coconut (2 oz) Soaked in 240 Milliliters Hot Water for 10–15 minutes or 1 cup of Fresh Grated Coconut
• 1 Small Bunch Coriander
• 4 Small Green Chilies
• 1 Small Raw Mango peeled and grated
• 0.5 Teaspoon Salt
• 240 Milliliters Water (8 floz)or as needed
• Lemon Juice

  to taste
(For a richer chutney, replace half the water with 45–60 Milliliters (1.5 to 2 fluid ounces) Coconut Cream)

Tamarind Chutney

• 2 Tablespoons Tamarind Pulp
• 120 Milliliters Hot Water (8 floz)
• 0.5 Teaspoon Salt
• 0.5 Teaspoon Red Chili Powder or Fresh Chili Paste

Optional Toppings

• Mini Samosas cut into halves or quarters
• Cassava or Yucca Crisps
• Boiled Egg sliced
• Fried Kachori
• Chopped Tomato and Coriander Leaves
• Tamarind or Coconut Chutney for garnish

Optional: Grilled Curry-Spiced Meat Skewers

• 300–400 Grams Beef or Chicken cut into bite-sized pieces (10.5oz)
• 1 Teaspoon Curry Powder
• 0.5 Teaspoon Onion Powder
• 0.5 Teaspoon Salt

Instructions

Urojo Gravy

• In a medium pot, whisk 30 Grams (1 oz) of white flour with 240 Milliliters (8 fluid ounces) of water until smooth.
• Add the remaining water (1.25–1.75 Liters or 42–59 fluid ounces more), and place over medium-high heat. Stir constantly until it begins to simmer (5–8 minutes).
• Once simmering, add chickpeas, potatoes, mango, turmeric, salt, whole chili, and chili powder. Reduce heat slightly and simmer for 10–15 minutes, stirring often to prevent sticking and ensure the flour is fully cooked (removes bitterness).
• Stir in the coconut milk and simmer for another 5 minutes.
• Adjust tanginess with lime juice or tamarind, adding gradually if serving children or those sensitive to acidity.

Potato Bhajia

• In a large bowl, mix grated potato, onion, cumin seeds, salt, garlic, ginger, chilies, chickpea flour, and baking powder.
• Add water gradually (about 80–100 Milliliters or 2.7–3.4 fluid ounces) to form a thick, spoonable batter.
• Heat 3 cm of oil in a pan to 170–180°C (340–355°F).
• Fry spoonfuls of batter until golden and crisp, 3–4 minutes per side. Drain on paper towels and keep warm.

Chutneys

• Coconut Chutney: Blend all ingredients until smooth, adding water as needed.
• Tamarind Chutney: Mix tamarind pulp with hot water, mash and strain, then stir in salt and chili.

Optional: Grilled Curry-Spiced Meat Skewers

• Toss meat pieces with curry powder, onion powder, and salt. Let marinate for 10–15 minutes.
• Skewer the meat and grill on a preheated cast-iron grill pan over medium-high heat, 2–3 minutes per side until charred and cooked through.
• Serve skewers whole or chopped over the soup.

To Assemble

• In each serving bowl, layer bhajia, cubed potatoes, samosas, grilled meat, and other toppings.
• Ladle over the hot Urojo gravy.
• Drizzle with both chutneys and finish with chopped tomato, coriander, and cassava or yucca crisps.
• Serve immediately with lime wedges.

Notes

Notes:
• Water Quantity: Use 1.5 Liters for a thick, stew-like consistency; 2 Liters for a more brothy soup. Adjust flour slightly for desired thickness.
• Acidity: Add lime or tamarind gradually — especially for kids or those who prefer a milder tang.
• Chana Alternatives: Split chana dal or regular chickpeas can replace brown chickpeas.
• Coconut Substitutes: Use unsweetened coconut cream or rehydrated desiccated coconut.
• Cassava Alternatives: Plantain or yucca chips work well.
• Air Fryer Reheat Tip: Reheat samosas or kachori at 180°C (355°F) for 6–8 minutes, lightly oiled, for crispy results.
• Vegan Tip: Skip boiled egg and use plant-based frying oil.
• Shortcuts: Pre-made chutneys and frozen samosas are perfectly acceptable — even common in Zanzibar!

Author: Inspired by the street food vendors of Zanzibar's Stone Town