Urojo Soup
Tanzania's beloved street-food soup: a vibrant tangle of fried potatoes, chickpeas, tomatoes, and hot sauce bound with eggs. Finish with crispy chips for contrast and pure comfort.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Cut potatoes into 1-inch cubes. Slice tomatoes into chunks. Set aside.
Step 2
Heat 2 tbsp oil in a large pot over medium-high until shimmering.
Step 3
Add potato cubes, stirring occasionally, until golden and crispy outside, ~10 minutes.
Step 4
Pour in broth and bring to a simmer. Add chickpeas and tomatoes.
Step 5
Simmer 8 minutes until potatoes are tender. Stir in hot sauce.
Step 6
Whisk eggs in a bowl. Slowly pour into simmering soup while stirring gently until ribbons form, ~2 minutes.
Step 7
Heat remaining 1 tbsp oil in a skillet. Fry potato chips until golden if not store-bought fried.
Step 8
Taste soup and adjust salt, pepper, and hot sauce. Ladle into bowls.
Step 9
Top each bowl with crispy chips and serve immediately.
Tools you’ll need
- large pot
- cutting board
- chef's knife
- wooden spoon
- whisk
- medium skillet
- ladle
- serving bowls
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