Tanzanian Zanzibar Mix Bowl
Zanzibar's legendary street food dish — Zanzibar mix (urojo), a complex and unique soup-like plate combining cassava chips, potato wedges, bhajias (spiced chickpea fritters), kachori (pastry balls), boiled egg, crispy samosas and tamarind chutney sauce, all in one bowl. The intersection of Indian, Arab and Swahili Coast cuisines.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Bhajias: mix chickpea flour, chilli, coriander, cumin, turmeric and enough water for a thick batter. Drop spoonfuls into 180°C oil; fry until golden (4 min). Drain.
About 5 min
Fry cassava chips at 180°C until crispy. Drain.
About 14 min
Tamarind urojo sauce: blend tamarind paste, water, garlic, chilli and cumin; season with salt and sugar. Warm in a pan.
About 14 min
Shallow fry cooked potato wedges until golden.
About 14 min
Zanzibar Mix bowl: lay cassava chips and potato wedges in a wide bowl. Add bhajias, samosa (broken in half), hard-boiled egg. Pour tamarind sauce over everything generously. The beauty is the mix of textures and the sweet-sour tamarind tying it all together.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 16 g
- Carbs
- 70 g
- Fat
- 18 g
- Fibre
- 8 g
- Sugar
- 10 g
- Sodium
- 620 mg
Contains: gluten, eggs, soy
You might also cook
Recipe by Boon Tools.