Tanzanian Zanzibar Urojo Potato Soup

Ingredients

• 1 1/4 lb potatoes, cut into chunks
• 1 can chickpeas, drained
• 1/4 cup tamarind paste
• 1/2 cup chickpea flour
• 3 tbsp neutral oil, plus 1 cup for frying
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 1/2 tsp ground turmeric
• 1 to 2 green chilies, minced
• 4 cups vegetable stock or water
• 3 oz thin noodles or 1 cup crisp fried noodles
• 3 limes, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro

Steps

1. Boil the potatoes in salted water for 15 minutes, until completely tender, then drain and set aside; crush half of them roughly.
2. Heat the 3 tablespoons of oil in a large pot over medium heat and cook the onion with a pinch of salt for 8 minutes, then add the garlic, ginger, chilies, and turmeric for 1 minute.
3. Whisk the chickpea flour into 1 cup of cold water until completely lump-free, then pour it into the pot with the stock, whisking constantly.
4. Whisk it in cold and off the boil. Chickpea flour added dry or to boiling liquid seizes into lumps that will not smooth out.
5. Bring to a simmer and cook for 15 minutes, whisking often, until the soup thickens to the consistency of pouring cream and the raw flour taste is gone.
6. Stir in the tamarind paste, the potatoes, the chickpeas, and the salt, and simmer for 10 minutes more. Urojo should taste distinctly sour, so add more tamarind if it tastes flat.
7. If frying your own noodles, heat the cup of oil to 350F (175C) and fry the noodles in small nests for 1 to 2 minutes until crisp and golden, then drain on a rack.
8. Ladle the hot soup into bowls and top each with the crisp noodles and cilantro at the very last moment, with lime wedges alongside.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.