Chipsi Mayai Recipe African Delicacy (Chips Omelette)

Chipsi Mayai is a dish that I enjoy very much. The downside though to this occasional indulgence of mine? A waistline that is most likely to come under under attack and start expanding.

Question now for the non Swahili speakers is what is chipsi mayai? Chipsi is chips or french fries. Chipsi is a “swahilified” version of chips and it has to be pronounced with a Swahili accent. Mayai are eggs. So, combined it becomes chipsi mayai or chips omelette. The end product is almost cake like because the eggs bind all the fries together.




very common accompaniment to the chipsi mayai is kachumbariΒ . Tomato or chili sauce is often poured in generous amounts on top of the meal. Best way to enjoy the meal is by using your hands, although if you are squeamish about that knife and fork are perfectly fine.

What makes a successful chipsi mayai dish?

  • Fry your chips till they become crispy – important because it prevents your final product from becoming one big soggy meal.
  • Adding some spices or herbs elevates this dish to a whole new level. Β Simple herbs like dhania (coriander) or even onions and hoho (bell pepper) make the dish to really pop.
  • In my opinion, it’s better to add salt to the eggs for it to dissolve as opposed to salting you fries directly. But, as with all cooking do what makes you happy.
  • Adding a bit of oil (about a teaspoon) to the assembly pan is important because it helps the eggs to brown and crisp up.
  • If you decide to add tomatoes ensure that you first remove the inner flesh in order to reduce on the wetness of the final dish.


Ingredients

  • 2 Large potatoes
  • 2 tsps of dhania leaves
  • 1/4 ripe tomato – finely minced with inner flesh removed
  • 1 tsp Β green chilies – deseeded
  • 2 tsps Minced red onion
  • 2 large eggs lightly beaten
  • Freshly cracked black pepper according to taste
  • Enough salt to taste
  • Enough vegetable oil for deep frying the potato fries plus 1 teaspoon




Directions

  1. Peel your potatoes and cut them into medium sized shapes for the french fries.
  2. Heat the vegetable oil in a pan until it comes to temperature before adding your fries.
  3. Cook the fries until just soft before removing them from the oil,
  4. Drain the fries on a kitchen paper as you bring the oil back to temperature.
  5. Return the french fries back to the hot oil and give them 2 minutes to crisp up.
  6. Meanwhile, mix the eggs with the rest of the ingredients while warming 1 teaspoon of vegetable oil in a pan ready to assemble the chipsi mayai in.
  7. Immediately the fries are done to your satisfaction scoop them out using a spider spoon (because it will allow the excess oil to drain back into the frying pan) and transfer them directly on to your assembly pan.
  8. Arrange the fries and spread them evenly.
  9. Pour the egg mixture on top of the fries and then try and spread out the vegetables evenly through out the chipsi mayai.
  10. Cook the first side for about three minutes on medium heat to allow the eggs enough time to set.
  11. Use a plate or a sufuria cover to flip the chipsi mayai and then slide it back gently onto the pan.
  12. Cook the second side for about 2 minutes or until the eggs set to your satisfaction. Make sure to gently press on the chipsi mayai using your spatula in order for the chips layers to stick together.
  13. Serve immediately while still warm with some kachumbari and tomato sauce.
  14. Bon Apetit!



 

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