Swahili Coast · soup
Urojo (Zanzibar Mix)
Urojo (Zanzibar Mix) reads sweetness 4.7, sourness 4.5 and allium 4.2 on Palate's 0–10 flavor X-ray — a Swahili Coast soup, about 31 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.7 / 10
- Sweet & Fruity — 5.5 / 10
- Sour & Bright — 5.3 / 10
- Bitter & Earthy — 2.3 / 10
- Rich & Fat — 2.7 / 10
- Aromatic & Spice — 4.4 / 10
The measured notes (of 18)
Sweetness 4.7 · Sourness 4.5 · Allium 4.2 · Salinity 3.5 · Fruity 2.8 · Citrus 2.7 · Umami 2.6 · Warm Spice 2.4 · Earthy 2.2 · Richness 2.1 · Nutty 1.8 · Bitterness 1.0 · Floral 0.9
What's in it (16)
- water — 1000 g
- chickpea flour — 60 g
- turmeric — 5 g
- tamarind paste — 60 g
- hard unripe green mangoes — 150 g
- garlic — 12 g
- fresh ginger — 20 g
- cumin — 5 g
- salt — 10 g
- sugar — 13 g
- potatoes — 450 g
- potato bhajia — 1360 g
- eggs — 300 g
- cassava crisps — 60 g
- coconut — 55 g
- pili pili hoho — 30 g
Time & effort: about 31 min · effort: involved
Nutrition (per 100 g, engine-estimated): 44.6 kcal, 2.2 g protein, 2.4 g fat, 3.9 g carbs
Dietary: Vegetarian · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (7 steps)
- Whisk the gram flour into 250 ml (1 cup) of the cold water until there is not a lump left. Working cold is the whole trick; gram flour seizes the moment it meets heat.
- Bring the remaining 750 ml (3 cups) water to a boil with the turmeric, garlic, ginger, cumin, salt and sugar.
- Pour the gram flour slurry into the boiling water in a thin stream, whisking hard, then lower the heat and simmer 15 minutes, stirring often, until the soup thickens to the body of a thin gravy and has lost its raw-flour taste.
- Stir in the tamarind paste and the grated green mango and simmer 5 minutes more. Taste: urojo should be aggressively sour first, warm second. Add more tamarind if it is not making you wince slightly.
- Ladle the hot soup into wide bowls.
- Now build. Scatter the cubed boiled potato in first, then break the bhajia over the top so they half-sink, add the quartered eggs, and crown it with crushed cassava crisps.
- Spoon over the coconut chutney and as much pili pili as you can stand, and eat immediately, while the crisps are still crisp and the soup underneath is still hot.
Dishes with a similar flavor shape
- Moroccan Chickpea and Apricot Tagine — Moroccan
- Stuffed Zucchini in Tomato Sauce — Middle Eastern
- Ajvar (Roasted Red Pepper and Aubergine Relish) — Serbian
- Barszcz (Beet Soup / Borscht) — Polish
- Rasam (Pepper and Tamarind Broth) — Indian · Tamil Nadu
Keep reading: what sweetness, sourness, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.