Tanzania: Vegan Urojo

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1. 1Step 1: This dish consists of 2-3 deep-fried toppings and a base soup. I found it easiest to prepare all deep-frying toppings first and then having an extended deep-frying session. During the deep-frying, you can make the base soup as well.
2. 2Step 2: Blend all ingredients to a coarse texture. Add water as needed.
3. 3Step 3: Note: the beans should be soaked overnight or for several hours before using.
4. 4Step 4: Remove the shell from the beans as best you can. You can use it by mushing fistfuls of beans or squeezing individual beans. It is not the end of the world if some shell remains. Drain the beans.
5. 5Step 5: Pure the beans in a food processor along with onion, garlic, ginger, chili, spices, salt, and half the coriander. The pure should be quite smooth and start to stick together on its own. Test the pure by squeezing some in your fist. It should hold together very well.
6. 6Step 6: Finely chop the remaining cilantro and add to the mixture. (You can also blend all the cilantro but it looks nice with a few green specs.)
7. 7Step 7: The batter is now ready for deep frying. You can leave it to rest a few hours or until the next day.
8. 8Step 8: Mash the preboiled potatoes using a potato masher or a fork. Add turmeric, cilantro and chili powder (optional). Squeeze in lime or lemon juice. This mash can be prepared the day before serving.
9. 9Step 9: When it is time to deep-fry, prepare the batter for coating by mixing flour, water, salt and turmeric. This should form a fairly thin, but not too thin, batter.
10. 10Step 10: If preparing your own deep-fried cassava, peel the cassava using a knife. Grate the cassava and use paper towels to press out most of the liquid. Spread out thinly and allow to dry. Do this the same day as deep-frying.
11. 11Step 11: It is recommended to deep-fry all your toppings at the same time. The order is not very important.
12. 12Step 12: Prepare a strainer on a plate with some paper towels or similar to collect your deep-fried toppings.
13. 13Step 13: Heat oil with a high smoke point (such as canola) to about 150℃.
14. 14Step 14: For the cassava, sprinkle in the grated strands and ensure they are separated into individual pieces. Use a utensil in the oil to make sure they don't stick together. Deep-fry until a golden brown. Remove from oil and let drain.
15. 15Step 15: For the bajia, use your hands to firmly press the bean batter into tight balls, about 3-4 cm across. Carefully add them into the oil, a few at a time. Deep fry until they are deep brown, turning them a few times to ensure even frying. Remove from oil and let drain.
16. 16Step 16: For the kachori, form the mashed potatoes into small balls, about 2-3 cm across. Dip the balls into the flour-based batter and carefully transfer them into the hot oil. Deep fry until they are golden brown, turning them a few times to ensure even frying. Remove from oil and let drain.
17. 17Step 17: The urojo soup itself can be made while deep-frying or after.
18. 18Step 18: Mix flour, turmeric and salt in a pot on the counter (not stove).
19. 19Step 19: Add the water, a little at a time and stir to create an even mix without lumps.
20. 20Step 20: When all the water has been added, transfer to the stove and simmer on medium heat for about 15-20 minutes until the urojo has thickened. Stir occasionally to prevent burning.
21. 21Step 21: After 15-20 minutes, add the pre-boiled potatoes and lime or lemon juice.
22. 22Step 22: Ladle the urojo into a bowl and add the toppings.