Zanzibar Mix; Street food delight – Urojo


So this week we will be making a popular Zanzibari recipe known as Urojo which you can find at most food spots on the island. It is also called Zanzibar mix, as the dish is a mixture of various elements. If you are on a food tour, this is one dish you will need to try,

You cannot go to the United States without trying a burger so don’t go to Zanzibar without trying Urojo.


The Mix is made up of a flour-based soup, flavoured with lemon and mango with some cubed potatoes, fried mashed potatoes, dashes of chutney, and some potato shavings.


So if you like to try new things like I do, whip up your cooking tools and let’s get to work!

Feel free to email us at [email protected] on what you think or share your creative cooking food ideas or follow us on instagram so we can like your foodie pictures.


Cooking Time: 120 minutes


Serves: 4


Ingredients: For the Bhajias

1 mug split red cowpeas/chola (kunde)

1 mug split moong daal/green gram

1 tsp. garlic paste

3-4 green chilli

100g coriander sticks, separate leaf from stick and chop

100g methi, chopped


Ingredients: For the Coconut Chutney

1 mug grated coconut

1 tsp. salt

5-10 green chillies

3-4 tbsp. grated mango or juice of 1 lemon

Enough water, to blend


Ingredients: For the Red Chutney

10 fresh red chillies

4-5 dates, deseeded and chopped

1 tsp. garlic paste

2 tbsp. tomato sauce/ketchup

1tsp. sugar

Enough water, to blend


Ingredients: For the Uroja Sauce

2 tbsp. flour atta flour

2 tbsp. gram flour

1 L warm water

A dash of yellow food colouring, optional

A dash of garlic paste

Turmeric, a pinch

½ cup coconut milk, optional

Salt, to taste

2-3 tbsp. grated raw mango

2 Lemon, juiced

A pinch of red chili powder

2 potatoes boiled, peeled and diced


Cooking Methods: Soak the cowpeas and daal, for about 5 hours, preferably overnight.


Wash and sieve out as much peel as you can, Change the water several times until the grains are clean and check for stones.


Drain the grains, then pour into a food processor, adding in some green chillies, one onion and some coriander sticks.


Grind to make a rough mixture, add in ½ tsp. of garlic paste and some salt, do not add water to the mixture . Mix thoroughly, then add in some chopped coriander and some chopped methi.


Place a pan of oil and heat on low setting,using your hands as a funnel, drop small balls.


Blend the ingredients for the coconut chutney and set aside, repeat the same process for the red chutney.


Pour the 5 the water in a pot, place the pot on a stove and let it simmer.


Now put the flour in a container, add some water and mix well to make a thick batter, until smooth.

Once the water comes to a simmer, add the flour batter slowly and mix well to avoid any lumps.


Immediately add the salt, lemon juice, red chili powder, green chilli, garlic paste,  turmeric powder, yellow food colour if you chose to use it and mix well. Turn on heat and bring to a slow simmer whilst constantly stirring so no lumps are formed.


Keep stirring and mixing for at least 25 minutes until you don’t taste the rawness of the flour.


You need the mixture to have some thickness to it but if you find the mixture to be too thick, add some water.


Now add the cubed potatoes and cook on low for a few minutes. Taste for salt.

The Urojo/Mix is now ready to be served.


Serve it hot and top it with a variety of toppings like bhajias, a variety of chutney, add in a few mashed fried potato, then sprinkle with some potato/cassava shavings.


Recipe by Pikachakula


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Miriam Chiazor

Miriam Chiazor

Content Editor
Miriam is the cornerstone of content planning, fiercely dedicated to resolving the critical issues of the day. She loves a good challenge, thrives on deadlines, pressure and learning new things.
Miriam Chiazor
Miriam Chiazor
Miriam Chiazor

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