Zanzibar mix recipe

A tangy, flour-thickened turmeric potato soup from the Stone Town street stalls, which each eater loads with bhajias, crisp cassava and coconut chutney.

45 minuteseasy12 ingredients

Ingredients

• 600 g potatoes
• 1 tsp ground turmeric
• 2 tbsp all-purpose flour
• 2 tbsp chickpea flour
• 2 lemons
• 2 green chilies
• 2 clove garlic
• 1 tbsp tamarind paste
• 1 tsp salt
• 12 bhajias
• 100 g cassava crisps
• 150 g coconut chutney

How to make Zanzibar mix

1. Peel 600 g potatoes and cut them into chunks.
2. Whisk 2 tbsp flour, 2 tbsp chickpea flour and 1 tsp ground turmeric with 200 ml cold water until there are no lumps.
3. Bring 800 ml water to the boil with 2 green chilies, 2 crushed garlic cloves and 1 tsp salt, then whisk in the flour mixture.
4. Add the potatoes and simmer 20 minutes, stirring often, until they are tender and the soup coats a spoon; if it turns reddish, add a little lemon juice, the turmeric needs acid to stay yellow.
5. Stir in the juice of 2 lemons and 1 tbsp tamarind paste and adjust the salt.
6. Ladle into bowls and top with bhajias, cassava crisps and coconut chutney; homemade bhajias and chutney add about 2 hours, so buy them ready-made if you are short of time.

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