Zanzibari Mix (Urojo)

Preparation

1. Step 1

   In a blender or food processor, blend the coconut milk, mango, ¼ cup lime juice and flour with 1 cup water until smooth. Set aside.

2. Step 2

   Heat ¼ cup ghee in a medium (10-inch) pot on high. Add the panko, cumin, mustard seeds, garam masala and paprika. Toast, stirring to coat panko completely, for 30 to 45 seconds, until the panko turns a light golden brown and the spices begin to sputter. Season with ½ teaspoon salt and the black pepper. Move to a large plate and set aside. Wipe out the pot.

3. Step 3

   Return the pot to the heat, add the remaining 2 tablespoons ghee, half of the onion, garlic and ginger. Cook, stirring occasionally, until onion is translucent, about 1 minute.

4. Step 4

   Reduce heat to medium and add green chiles, turmeric and ½ teaspoon salt. Cook, stirring often, until mixture is fragrant, about 30 seconds.

5. Step 5

   Add potato, increase heat to high and stir in 2 cups water. When the mixture starts simmering (3 to 4 minutes), decrease heat to medium, cover and cook until potatoes begin to soften, about 3 minutes. Add the chickpeas and stir in the coconut milk mixture. Cook until the potatoes are easily pierced with the tip of a small knife and the soup easily runs off a spoon, 5 to 7 minutes. Adjust with another ¼ cup water if it’s too thick. Taste and season with salt and more lime juice if necessary.

6. Step 6

   To serve, ladle into 4 to 6 bowls and top with the chopped tomatoes, remaining onion, toasted panko, cilantro, hot pepper sauce and a lime wedge. Serve immediately. The soup will make enough to cool, portion and refrigerate (for up to a week) or freeze (for up to three months).