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
- 2 whole potatoes, medium
- 1 can (15 oz) canned chickpeas, drained
- 3 medium tomatoes, diced
- 4 cups vegetable broth
- 3 tbsp hot sauce (adjust to taste)
- 3 whole eggs
- 1 cup potato chips or french fries (fried)
- 3 tbsp olive oil
- 1 to taste salt and pepper
Instructions
- 1
Cut potatoes into 1-inch cubes. Slice tomatoes into chunks. Set aside.
- 2
Heat 2 tbsp oil in a large pot over medium-high until shimmering.
- 3
Add potato cubes, stirring occasionally, until golden and crispy outside, ~10 minutes.
- 4
Pour in broth and bring to a simmer. Add chickpeas and tomatoes.
- 5
Simmer 8 minutes until potatoes are tender. Stir in hot sauce.
- 6
Whisk eggs in a bowl. Slowly pour into simmering soup while stirring gently until ribbons form, ~2 minutes.
- 7
Heat remaining 1 tbsp oil in a skillet. Fry potato chips until golden if not store-bought fried.
- 8
Taste soup and adjust salt, pepper, and hot sauce. Ladle into bowls.
- 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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