Zanzibar Mix is tanzanian street food which is very famous in the zanzibar region of East Africa. This dish is also called as Urojo soup. This soup is a bit of process to make as there are toppings which has to be made to go with the soup. Its a meal by itself soup which is loaded with potatoes and in a smooth sauce with some bhajias and fried crispies ( potato or cassava shavings), coconut chutney,hot sauce to top the soup with . This is very popular street food in Dar Es Salaam , and they have all the Indian chaats available there like dahi poori, sev poori, bhel poori and even pani puri. Zanzibar Mix is a typical road side street food which is filled with carb and they yummy when had warm.
The India influence in the cuisine is very much seen in all the recipes of tanzinia , I had already share a recipe from tanzanian cuisine which is very much India curry with Rajma called Wali Na maharaj. I had made this delicious street food with my own touch , traditionally there is aloo bonda too added to the soup but I skipped it , because I made my bhajias with moong dal and potato.There is some black channa added to the soup too but since I didn’t get to soak the channa I made them without them. The sauce is more like our very own Indian Kadhi and it tastes the same too. As in India we have street food with Kadhi like kadhi kachori ,kadhi samosa , kadhi pakora , this is very much similar to them but they add a pulse bhajia to them. The bhajia is traditionally made with a combination of Black eyed peas and Green Moong dal,they do have a bhajia with Moong dal potato combo so I made the latter instead.This is recipe is a long process but they taste so yummy and we love kadhi but the potato combo was very much new to us. All the topping and the soup when combined marry so well. The coconut chutney is a much for this soup. I know it seems like a unusal combination, but trust me everything went well with each other.
I am so feeling bad to share these pictures as I was in so much hurry to click this with very very low light and the light almost faded away I will redo this and update the post soon. Am so happy to have finished the marathon successfully, can’t express how happy I am to join this marathon. All the bloggers who did this marathon have put so much effort to make this marathon super hit. It was so much fun to cook, click and share and wait for the comments . Thanks to valli to take me in even though I have history of not completing my marathon due to hurdles. I enjoy doing mega marathon a lot and this such an happy moment for me. I have cooked, clicked and wrote the Post almost the same day this is a true marathon for me. When I said I have finally completed cooking Z , my hubby and daughter clapped for me 😀 which more than anything. Thank you to all the blogger who left such kind and wonderful comments on each post all your comments bought a smile in my face every time.. Am taking deep breath finally marathon is over, the after effect of marathon is like oh what is the letter tomorrow I keep forgetting I have already cooked my Z 😀 Now lets move on to the recipe quickly.
Z for Zanzibar Mix ( Urojo Soup)
Theme ~ Street food
Ingredients
For Dar Na Bhajia
Recipe Adapted from here
- Green Moongdal – 1 cup
- Potato – 2 small ( boiled)
- Green chillies – 2 nos
- Ginger garlic paste – 1 tsp
- Onion – 1/4 cup ( chopped)
- Baking pd – 1/4 tsp
- Salt to taste
- Oil for frying
For Soup
Recipe Adapted from here
- Besan / Chickpea Flour – 2 tbsp
- All purpose Flour – 2 tbsp
- Potatoes – 2 Nos
- Ginger garlic paste – 1 tsp
- Green chillies paste – 1/2 tsp
- Lemon juice – 3 tsp ( adjust according to your taste)
- Red chilli pd – 1/4 tsp
- Turmeric pd – 1/4 tsp
- Salt to taste
- Water – 3 cups ( add more if needed)
For Potato shavings
- Potatoes – 3 nos
- Red chilli pd – 1/4 tsp
- Salt to taste
- Oil for Frying
For Coconut Chutney
- Coconut – 1 cup ( I used dessicated)
- Coriander leaves – A hanful
- Green chillies -2 nos
- Lemon juice – 1 tsp
- Ginger – A small piece
- Salt to taste
Method
For Dar Na Bhajia
- Soak the moongdal for 3 hours, drain the water and grind them to a coarse paste, don’t add extra water.
- Transfer it to a bowl add in the boiled potatoes and mash them well.
- Add chopped onions, green chillies and ginger garlic paste to it.
- Add salt, baking soda and Mix them well.
- Heat oil in a kadai , make equal size balls and drop them in hot oil.
- Fry them both sides in low flame till they turn light brown and crispy.
- Transfer them to a kitchen towel. Repeat the same for rest of the batter.
For Soup
- Chop the potatoes to cubes and boil them in water till they cook or you can even steam the chopped potatoes as I did,
- In a sauce pan boil 3 cups of water, In another bowl mix the chickpea flour and all pupose flour.
- Dilute the flour with some water, Once the water in the pot starts to boil add the dilute flour mixture to it and stir well other wise lumps might form.
- Add red chilli pd, ginger garlic paste,turmeric, salt and let it cook in low flame for about 25 mins or till the soup starts to thicken.
- Add the cooked potatoes to the soup and cook them for some more time till there is no raw smell.
- Keep the soup warm.
For potato shavings
- Grate the potatoes with large holed grater and soak them in water with some salt for half hour.
- Drain the water and wash the potatoes or 2 to 3 times.
- Drain the water and dry the potatoes with a kitchen towel or a cloth.
- Heat oil in a pan and put the grated potato to fry.
- Keep stirring and fry the potatoes till light brown.
- Transfer it to kitchen towel, then sprinkle some salt and red chilli pd on top.
- Toss it all over.
For chutney
- Just grind all the ingredients under chutney with some water.
To serve
- In a bowl pour in the saucy soup , top them with the bhajias, Coconut chutney , potato shaving . I added meethi chuney too but you can add hot sauce if you like.
- Serve the warm and enjoy..
- Green Moongdal - 1 cup
- Potato - 2 small ( boiled)
- Green chillies - 2 nos
- Ginger garlic paste - 1 tsp
- Onion - ¼ cup ( chopped)
- Baking pd - ¼ tsp
- Salt to taste
- Oil for frying
- Besan / Chickpea Flour - 2 tbsp
- All purpose Flour - 2 tbsp
- Potatoes - 2 Nos
- Ginger garlic paste - 1 tsp
- Green chillies paste - ½ tsp
- Lemon juice - 3 tsp ( adjust according to your taste)
- Red chilli pd - ¼ tsp
- Turmeric pd - ¼ tsp
- Salt to taste
- Water - 3 cups ( add more if needed)
- Potatoes - 3 nos
- Red chilli pd - ¼ tsp
- Salt to taste
- Oil for Frying
- Coconut - 1 cup ( I used dessicated)
- Coriander leaves - A hanful
- Green chillies -2 nos
- Lemon juice - 1 tsp
- Ginger - A small piece
- Salt to taste
- Soak the moongdal for 3 hours, drain the water and grind them to a coarse paste, don't add extra water.
- Transfer it to a bowl add in the boiled potatoes and mash them well.
- Add chopped onions, green chillies and ginger garlic paste to it.
- Add salt, baking soda and Mix them well.
- Heat oil in a kadai , make equal size balls and drop them in hot oil.
- Fry them both sides in low flame till they turn light brown and crispy.
- Transfer them to a kitchen towel. Repeat the same for rest of the batter.
- Chop the potatoes to cubes and boil them in water till they cook or you can even steam the chopped potatoes as I did,
- In a sauce pan boil 3 cups of water, In another bowl mix the chickpea flour and all pupose flour.
- Dilute the flour with some water, Once the water in the pot starts to boil add the dilute flour mixture to it and stir well other wise lumps might form.
- Add red chilli pd, ginger garlic paste,turmeric, salt and let it cook in low flame for about 25 mins or till the soup starts to thicken.
- Add the cooked potatoes to the soup and cook them for some more time till there is no raw smell.
- Keep the soup warm.
- Grate the potatoes with large holed grater and soak them in water with some salt for half hour.
- Drain the water and wash the potatoes or 2 to 3 times.
- Drain the water and dry the potatoes with a kitchen towel or a cloth.
- Heat oil in a pan and put the grated potato to fry.
- Keep stirring and fry the potatoes till light brown.
- Transfer it to kitchen towel, then sprinkle some salt and red chilli pd on top.
- Toss it all over.
- Just grind all the ingredients under chutney with some water.
- In a bowl pour in the saucy soup , top them with the bhajias, Coconut chutney , potato shaving . I added meethi chuney too but you can add hot sauce if you like.
- Serve the warm and enjoy..
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