Whilst walking the wide, chaotic, loud, and exuberant town streets, which turn into narrow winding alleyways or “galees” lined with fragrant bougainvillea vines and sleepy stray cats, passing women outside their front door with the ancient Singer machines, the island’s former prosperity is evident in its whitewashed limestone walls, carved doors, and cobbled streets.  

Once where cloves were traded like gold, Zanzibar City, with its UNESCO-listed historic center Stone Town, is the heart of this Indian Ocean archipelago and fittingly named the “Spice Island”.  

From mid-morning through late evenings every Tea shop or street vendor will serve some form of this famous “Mix”.  Usually served with a tall cold glass of sweet passion fruit juice, and if you have ever had this “Mix” you know why you are going to need it. 

The base of the  “Mix” or Urojo, is a tangy spicy broth with a touch of turmeric and a hint of coconut milk laced with lime that gives it an East African coastal touch.  The consistency of the stew is relatively thin, making it a base to add layer upon layers of flavors and textures.   My Mum used to make this with chickpea flour and grated raw mango for the tartness, I later learnt to make it with an all-purpose flour slurry and still use a bit of chickpea flour for nostalgia.  

At the table, each person creates their own “Mix” from the various toppings and every bowl of “Mix” will vary slightly in taste. To start you would fill your bowl with potato stew and chickpeas, then add the mini dal bhajiyas, maybe even some batata wadas and top up with the Nariyal chutney, muhogo chips a dousing of Pili Pili sauce and a squeeze of lime or some chopped onions. 

How you create this party in your mouth is entirely up to you!

If you are in Zanzibar and looking for a vegan eatery, try out a hole-in-the wall restaurant called Joshi’s, close to Swahili House Hotel, the owner Dipak Joshi has about 8 varieties of this Mix. 

“MIX” Essentials:  Boiled Potato Stew, Boiled Black Chickpeas, Chora Bhajiya/ Black eyed pea fritters, Chipsi Za Muhogo /Cassava Chips, BBQ/Mishkaki, Kachori, Katlesi, Batata Wadas/mashed potato fritters/Pilipili Sauce, Nariyal Chutney/Coconut Chutney, tamarind chutney, chopped onions. 

Ingredients:

• 3 potatoes cut in cubes ( 1cm or 1.5am cubes)
• 1 tbsp. all-purpose flour 
• 1/2 tbsp.  Chickpea flour/ gram flour
• 2-3 hot Thai Green chilies crushed 
• 4 – 5 cups of water 
• 1/2 can coconut milk or Maggi coconut milk powder 
• 1/2 tsp of turmeric powder
• 1 tbsp. salt or to taste 
• 1 whole Lemon juiced 
• 1-2 cups not more of cooked whole black chana/black chickpeas  (soaked overnight in 3 cups water and then pressure cook or boil with a pinch of turmeric powder and salt the next day)
• 2 tbsp. grated raw green mango (Optional)

Method:

1. Take water in a pan and add crushed green chilies, cubed potatoes, (add grated raw mango if using) turmeric powder and boil – until potatoes are almost fork tender and break easily. 
2. Mix the two flours and add 3 tbsp. water and mix well to form a lump free paste
3. Pour the flour slurry mixture slowly into the pan, making sure to stir to avoid lumps from forming
4. As the mixture heats, it will thicken slightly, if it gets too thick, add a bit of water.
5. Add half a can of coconut milk and bring the mixture to a boil.
6. Add lemon juice and adjust salt if needed.
7. Keep stirring the mixture till it starts boiling.
8. Add the boiled chana just before serving.

 *To make this gluten free- leave out the white AP flour and increase the chickpea flour.

*Serve with red chilies chutney, coconut chutney, Cassava crisps, tamarind chutney and chora dar bhajiya.

Coconut and Cilantro Chutney

1 cup fresh grated or frozen grated coconut ( I use the Deep brand)

1 tsp salt or to taste 

5-6 hot Thai Green chilies, or more depending on the spiciness you like

Juice of 1 lemon 1 lemon 

3-5 stalks cilantro ( this chutney does not require more it is usually more on the pale side)

 ¾ cup water as needed for blending

Blend everything in a blender to make chutney.

Tip: I freeze the chutney in Ziploc bags and defrost at room temp whenever I need it. 

Red Sweet and Spicy Chutney

8 fresh (not dried) red chilies or you can use red Kashmiri chilies just soak them in hot water for about an hour

4-5 seedless Medjool dates chopped, or you can use 4 tablespoons sugar if you don’t have dates 

1 tsp salt

1 tsp garlic paste

2 tbsp. tomato ketchup

1/2 to 1 cup water as needed for blending.

Blend everything in a blender to make chutney.

Hot Red Pili Pili Chutney

2 medium carrots roughly chopped.                      

 ½ green bell pepper

8-10 Habanero/Scotch Bonnet or Naga Viper chili Peppers {any pepper that is extra hot}

½ cup water

1/2 tsp.  garlic paste

1/2 tsp.  ginger paste

1 tbsp. fresh squeezed lemon juice  

1 tbsp. garam masala powder

1/2 tsp. black pepper powder

1 tsp. red Kashmiri chili powder or to taste

1 tbsp.  of Olive Oil

1. Chop the carrots and bell pepper into cubes and slice the hot chilies
2. Transfer to a saucepan with ½ cup water bring to a rolling boil for 8 minutes.
3. Make sure most of the water has evaporated, then allow it to cool for 8 minutes.
4. Add lemon juice and blend the boiled carrots and peppers mixture to a smooth paste.
5. In a pan heat the olive oil on medium heat, add the garlic and ginger pastes and sauté to remove the raw taste.
6. Add the ground carrot/chili, garam masala, black pepper and salt to taste (and red chili powder if using)
7. Simmer for 5 minutes on medium heat.
8. Allow it to cool down at room temperature before transferring it to a mason jar, keep refrigerated.
   
   

Cassava crisps:

5 pieces of frozen or fresh cassava

Oil for deep frying

*can sub for potato chips

1. 
   Defrost the frozen cassava pieces or peel and rinse fresh cassava.
2. Using a food processor with a grater attachment, or a box grater using the larger holes,  grate cassava chips, keeping the grated cassava immersed in water while grating the remaining pieces.
3. Drain and wash the crated cassava and dry it completely between 2 kitchen towels (if the chips are wet, they will be soggy when fried)
4. Heat oil in a wok and the cassava chips fry until golden and crisp.
5. Remove from oil with a slotted spoon and drain on a baking tray lined with paper towels.
6. Store in an airtight container.
   
   

Assembling the “Mix”

For serving, pour a couple of ladlesful of the Potato stew with a few pieces of potatoes into a bowl,

Then add the Black-eyed peas fritters/ bhajiyas

Add a handful of the cassava crisps and top it off with the chutneys, and some chopped onions or a side of BBQ/Kachori, Katleisi{meat cutlets}, and a tall cold chilled glass of passion fruit juice.

Serve with extra lime or lemon wedges.