Tanzania Chips Mayai Recipe
Tanzanian Chips Mayai Recipe. Chipsi mayai or chips and eggs is a staple of Tanzanian street food. French fries are combined with eggs to make a dish that is similar to an omelet with fries dispersed throughout it
Alternatively, the dish can be made with additional ingredients such as bell peppers or onions. It is typically served with kachumbari sauce on the side, consisting of tomatoes, chili peppers, and onions.
RECIPE INGREDIENTS
1 medium-sized yellow or red onion, diced
1 fresh tomato
4 eggs, large size
2 pinches of salt
Bell pepper, finely diced, different types
4 medium-sized waxy potatoes
Chopped coriander
1 green or red chilli – optional (finely sliced)
1 cup cooking oil
DIRECTIONS ON HOW TO MAKE TANZANIAN CHIPS MAYAI
Peel and wash the potatoes then slice them into French fries.Under medium heat, pour cooking oil in a pan (allow it to heat up to about 180 degrees C so approximately 350 degrees F).
Fry the potatoes in batches until cooked through and tender. For a healthier version, bake or air fry your chips. Once cooked, set aside on a plate lined with a paper towel and season with a pinch of salt.
Heat skillet over medium heat. Add two tablespoons of cooking oil and spread it out using a spoon.Next, stir in the diced onion and cook until soft and fragrant (this will take about 3 minutes)
Add the tomatoes and salt, stir, then cook until soft. Once the tomatoes have softened up, stir in the bell pepper, and cook for a further 1 minute. Next, transfer the now cooked vegetables from the frying pan into a bowl and set them aside.
Meanwhile, return the same pan you had used to fry the vegetables to the stovetop, and set it under medium heat.
Next, drizzle one tablespoon of oil and allow it to heat. Proceed to break the eggs into the bowl with the previously cooked vegetables, add a pinch of salt, and use a fork or whisk to beat until well incorporated.
Pour the egg-vegetable mixture into the pan then tilt the pan so the egg mixture spreads evenly. Reduce the heat and use a spatula or fork to swirl the runny bits of the egg as it cooks.
While the eggs are still slightly runny in the middle, carefully lay the chips on top, making sure to spread evenly.
Allow to cook for a further one minute or until the top is no longer runny. Invert a large plate over the pan and carefully turn the omelet to the plate, so the cooked side is now at the top.
Use the plate to carefully slide the chips mayai back into the pan, with the uncooked side now at the bottom. Cook for a further minute or, until completely set.
Finally, top the omelette with chopped coriander and chilli (optional) then slide onto your serving plate. Serve this chips mayai warm, with a side salad.
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Ingredients
1 medium-sized yellow or red onion, diced
1 fresh tomato
4 eggs, large size
2 pinches of salt
Bell pepper, finely diced, different types
4 medium-sized waxy potatoes
Chopped coriander
1 green or red chilli - optional (finely sliced)
1 cup cooking oil
Instructions
- Peel and wash the potatoes then slice them into French fries.Under medium heat, pour cooking oil in a pan (allow it to heat up to about 180 degrees C so approximately 350 degrees F).
- Fry the potatoes in batches until cooked through and tender. For a healthier version, bake or air fry your chips. Once cooked, set aside on a plate lined with a paper towel and season with a pinch of salt.
- Heat skillet over medium heat. Add two tablespoons of cooking oil and spread it out using a spoon.Next, stir in the diced onion and cook until soft and fragrant (this will take about 3 minutes)
- Add the tomatoes and salt, stir, then cook until soft. Once the tomatoes have softened up, stir in the bell pepper, and cook for a further 1 minute. Next, transfer the now cooked vegetables from the frying pan into a bowl and set them aside.
- Meanwhile, return the same pan you had used to fry the vegetables to the stovetop, and set it under medium heat.
- Next, drizzle one tablespoon of oil and allow it to heat. Proceed to break the eggs into the bowl with the previously cooked vegetables, add a pinch of salt, and use a fork or whisk to beat until well incorporated.
- Pour the egg-vegetable mixture into the pan then tilt the pan so the egg mixture spreads evenly. Reduce the heat and use a spatula or fork to swirl the runny bits of the egg as it cooks.
- While the eggs are still slightly runny in the middle, carefully lay the chips on top, making sure to spread evenly.
- Allow to cook for a further one minute or until the top is no longer runny. Invert a large plate over the pan and carefully turn the omelet to the plate, so the cooked side is now at the top.
- Use the plate to carefully slide the chips mayai back into the pan, with the uncooked side now at the bottom. Cook for a further minute or, until completely set.
- Finally, top the omelette with chopped coriander and chilli (optional) then slide onto your serving plate. Serve this chips mayai warm, with a side salad.
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Ingredients
1 medium-sized yellow or red onion, diced
1 fresh tomato
4 eggs, large size
2 pinches of salt
Bell pepper, finely diced, different types
4 medium-sized waxy potatoes
Chopped coriander
1 green or red chilli - optional (finely sliced)
1 cup cooking oil
Instructions
- Peel and wash the potatoes then slice them into French fries.Under medium heat, pour cooking oil in a pan (allow it to heat up to about 180 degrees C so approximately 350 degrees F).
- Fry the potatoes in batches until cooked through and tender. For a healthier version, bake or air fry your chips. Once cooked, set aside on a plate lined with a paper towel and season with a pinch of salt.
- Heat skillet over medium heat. Add two tablespoons of cooking oil and spread it out using a spoon.Next, stir in the diced onion and cook until soft and fragrant (this will take about 3 minutes)
- Add the tomatoes and salt, stir, then cook until soft. Once the tomatoes have softened up, stir in the bell pepper, and cook for a further 1 minute. Next, transfer the now cooked vegetables from the frying pan into a bowl and set them aside.
- Meanwhile, return the same pan you had used to fry the vegetables to the stovetop, and set it under medium heat.
- Next, drizzle one tablespoon of oil and allow it to heat. Proceed to break the eggs into the bowl with the previously cooked vegetables, add a pinch of salt, and use a fork or whisk to beat until well incorporated.
- Pour the egg-vegetable mixture into the pan then tilt the pan so the egg mixture spreads evenly. Reduce the heat and use a spatula or fork to swirl the runny bits of the egg as it cooks.
- While the eggs are still slightly runny in the middle, carefully lay the chips on top, making sure to spread evenly.
- Allow to cook for a further one minute or until the top is no longer runny. Invert a large plate over the pan and carefully turn the omelet to the plate, so the cooked side is now at the top.
- Use the plate to carefully slide the chips mayai back into the pan, with the uncooked side now at the bottom. Cook for a further minute or, until completely set.
- Finally, top the omelette with chopped coriander and chilli (optional) then slide onto your serving plate. Serve this chips mayai warm, with a side salad.