Bowl of Zanzibar Mix
(click to enlarge)

Zanzibar Mix


Africa, Tanzania
Makes:
Effort:
Sched:
DoAhead:  		 6 cups
***
25 min
Yes		 A Substantial and very flavorful Soup, great for a lunch. A popular street food in Zanzibar and the Swahili Coast. This recipe is a fine lunch for 4 with bread and beer on the side.

1/3
1-1/2
ar
1/2
------
2
2
1/4
1
------
1/2
1/4
29
1/2
c
#

T
---

cl
t
t
---
T
t
oz
c
Chickpeas (1)
Potatoes (2)
Cilantro
Lime Juice
-- Paste
Chili Jalapeño
Garlic
Turmeric
Salt
-----
Oil
Mustard Seed (3)  
Coconut Milk (4)
Water
Do Ahead   -   (overnight + 1 hr - 5 min work)
  1. Soak CHICKPEAS overnight with a teaspoon of Salt and water to cover well. Drain.
  2. Place Chickpeas in water to cover and bring to a boil. Simmer covered until Chickpeas are tender, about 55 minutes. Drain.
Prep   -   (15 min)
  1. Peel POTATOES and cut into about 3/4 inch cubes. Place in a saucepan of lightly salted water and bring to a boil. Simmer until Potatoes are just cooked through, about 10 minutes. Drain.
  2. Chop JALAPEÑO very fine. Crush GARLIC and chop very fine. Mix with Turmeric and Salt. Pound to paste in a mortar.
  3. Squeeze Lime Juice (or Lemon Juice).
  4. Chop CILANTRO coarse for Garnish.
Run   -   (10 min)
  1. Drain Potatoes. Shake up cans of Coconut Milk and open them.
  2. In a sauté pan or similar, heat Oil and stir in Mustard Seeds. Fry stirring until they begin to pop.
  3. Stir in Chili mix for a few seconds, then stir in Chickpeas and Potatoes until coated with the Chili Paste.
  4. Lower heat and stir in Coconut Milk. Bring the soup up hot, just until it is bubbling - to much and it will foam over.
  5. Serve hot, garnished with Cilantro.
NOTES:

  1. Chickpeas:

      Preferred are Kala Chana, a dark brown or dark green Desi type, available on-line or from any Indian market. For details see our Chickpeas (Bengal / Desi type) Page. Regular Chickpeas (Kabuli type) can be use but don't give as nice a color contrast.

  2. Potatoes:

      White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they quickly turn to mush if cooked much longer than the minimum. For details see our Potatoes page.

  3. Coconut Milk:

      It is very important to use a high quality unsweetened Coconut Milk with plenty of cream. Aroy-D brand from Thailand is very fine, but some other Thai brands may work well. Coconut milk from other countries often disappoints.

  4. Mustard Seed:

      Black Mustard Seed is always use in Indian style recipes, but yellow will work if you don't have black.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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