Urojo (Zanzibari Tangy Mango and Potato Soup with Eggs)
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Ingredients
- 400 g potatoes
- 4 eggs
- 2 tbsp tamarind paste
- 1 red onion
- 2 garlic cloves
- 1 tsp curry powder
- 800 ml vegetable stock
- 1 lime
- 1 fresh coriander
Nutrition (per serving)
- Calories
- 209 kcal
- Protein
- 10.9 g
- Carbohydrate
- 24.7 g
- of which sugars
- 6.8 g
- Fat
- 6.1 g
- of which saturates
- 1.9 g
- Fibre
- 4 g
- Salt
- 1.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 8 minutes, then cool under cold water, peel and halve.
- 2
Peel and cube the potatoes, then boil in salted water for 15 minutes until tender. Drain and set aside.
- 3
Peel and chop the onion, then fry in a splash of oil with the garlic and curry powder for 5 minutes.
- 4
Stir in the tamarind paste and vegetable stock, then simmer for 10 minutes.
- 5
Add the potatoes to the soup and warm through.
- 6
Ladle into bowls, top with the egg halves, a squeeze of lime and the chopped coriander, then serve.
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