COOK OMENA LIKE A PRO CHEF: WHY SHOULD YOU CUT THE HEADS?

on
0

THE BEST CHIPS MAYAI RECIPE - CHIPSI MAYAI

on

 

THE BEST CHIPS MAYAI RECIPE - CHIPSI MAYAI


THE BEST CHIPS MAYAI RECIPE - CHIPSI MAYAI


Jump to Recipe Print Recipe

The best chips mayai recipe that you certainly want to try! Chips Mayai (also known as chipsi mayai, mayaya, or zege is a popular East African street food (especially in Tanzania and Kenya). It is great for breakfast, brunch or for lunch or dinner. Actually, everything goes!

Chips Mayai (Chipsi Mayai)
Chips Mayai

Chipsi is the Swahili name for Chips and Mayai is the plural word for eggs. Put together, the name chips mayai simply refers to a french fries omelette, in English. I actually wanted to share this recipe before my Pilau Masala Spice Recipe, but I just didn't get to it quickly enough. So happy it is finally happening!!

Don't ask me about the genius who thought about coming up with this dish! Being, Kenyan, I have made this recipe loads of times. My friends and I at University especially loved making this dish after a night out partying. (If you have ever visited Nairobi then you know about the nightlife and party scene!) Also, there is just something special about having a protein-packed meal!

Chips Mayai Ingredients
Ingredients

INGREDIENTS

Here is what you will need to make chips mayai.

  • medium-sized onion - we normally use red onions in East Africa but yellow onions will do just fine! Make sure to finely slice or dice the onion.
  • one tomato - this is an optional ingredient. If you decide to use the tomato, then only use the fleshy part of the tomato. Scoop out the juicy part of the tomato BUT don't throw it away, save it to use in soups and stews such as my Kenyan Beef Stew recipe!
  • 4 large eggs
  • two pinches of salt - or more to taste. A pinch of salt is approximately ⅛ of a spoon. Use the first pinch for the french fries, and the rest to beat into the eggs. That way, both the fries (chips) and eggs get properly seasoned.
  • ½ bell pepper - finely diced. Feel free to use whichever color of bell-pepper you prefer.
  • finely chopped coriander
  • 4 medium-sized waxy potatoes - to make the fries.
  • 1 green or red chili - finely sliced. This is optional. I like to omit it as I eat with my kids.

EQUIPMENT

To start with, you will need a cutting board and knife to cut all vegetables. You will also require a cooking pot and a 10-inch non-stick frying pan, (the pot to cook the french fries or chips in, and the non-stick pan to prepare the chips mayai).

You will also need two plates, one to serve and one to flip the egg during cooking.

Finally, you will need a small bowl to mix the ingredients in.

USEFUL RECIPE TIPS

How do I prevent my chips mayai from sticking to the pan?

Here is how to do it: use a non-stick pan. This will not only prevent your dish from sticking to the pan but also prevent burning. Also, cook at medium to low heat. I know, it can sometimes get tempting to switch on the stovetop to high so as to speed up cooking but I can tell you now, this may spoil your dish.

Calories

A serving has about 750 calories, comprising 71g carbohydrates, 46g fat, 20g protein. This is based on a fat absorption rate of 30 percent when making the fries.
Clearly on the higher side in terms of calories. It is, therefore, best if pregnant women discuss their diet with regards to having chips mayai with a health practitioner such as a doula.
Bake the fries, and you significantly reduce the calories.

Healthier Variation

Make this recipe healthy and reduce the calories by baking the fries or chips, instead of deep-frying them. You can also par-boil the potatoes in salty water, then, shallow fry them. This way, you end up using way less fat since the potatoes are already cooked halfway before frying.

HOW TO MAKE CHIPS MAYAI

  1. Peel and wash the potatoes then slice them into french fries or chips.
  2. Fill a medium-sized pot or pan with 1 cup of cooking oil. Set the pot or pan on the stove or jiko, and allow it to heat up to 180 degrees (approximately 350 degrees F).
  3. Fry the potatoes in batches until cooked through and slightly browned. You can use a fork to pick one chip and check whether it is tender. Once cooked, set aside on a plate lined with a paper towel and season with a pinch of salt.
  4. Heat a non-stick pan over medium heat. Add two tablespoons of cooking oil and use a brush or spoon to spread it out.
  5. Next, stir in the diced onion and cook until soft and fragrant (this will take about 3 minutes).
  6. Add the tomatoes and salt, stir, then cook until soft, for about two minutes. Once the tomatoes have softened up, stir in the bell pepper and cook for a further 1 minute.
  7. Next, transfer the now cooked vegetables from the frying pan into a bowl and set them aside.
  8. Meanwhile, return the same pan you had used to fry the vegetables to the stovetop or jiko and set it under medium heat. Next, add one tablespoon of oil and allow it to heat. Proceed to break the eggs into the bowl with the previously cooked vegetables, and use a fork or whisk to beat until well incorporated.
  9. 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.
  10. 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.
  11. 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.
  12. Finally, garnish with chopped coriander and, chopped chili (optional) then slide onto your serving plate. Serve warm.

RECIPE VARIATIONS

  • Stir in one or two finely chopped chillis if you like it spicy.
  • Make this recipe healthier by baking your potatoes instead of deep-frying them. You can also par-boil them for about 5-10 minutes first. That way, you will end up requiring way less fat than you would if you were to deep fry the chips directly.
  • Add in different spices such as garam masala, black pepper or ground paprika.

HOW TO SERVE

Serve chips mayai with Kachumbari or your preferred salad. The good old Ketchup will also do!

More delicious recipes to love and a useful read!!

Chips Mayai (Chipsi Mayai)

The Best Chips Mayai Recipe - Chipsi Mayai

Kate Hahnel
Learn how to make chips mayai (Swahili for french fries and egg) with this easy East African recipe.
5 from 14 votes
Print Recipe Pin Recipe
PREP TIME5 mins
COOK TIME15 mins
TOTAL TIME20 mins
COURSEBreakfast, brunch, Dinner, Lunch
CUISINEEast African
SERVINGS
CALORIES756 kcal

EQUIPMENT

  • Chopping board
  • cutting knife
  • Cooking pot
  • 10-inch non-stick frying pan
  • mixing bowl - to whisk the eggs
  • two large plates - to serve and to flip the chips mayai during cooking.

INGREDIENTS
  

  • 1 medium-sized yellow or red onion finely diced
  • 1 tomato fleshy part, scoop out the seeds
  • 4 eggs large
  • ⅛ teaspoon of salt plus a pinch divided into two - to season the chips and the eggs
  • ½ bell pepper finely diced
  • 4 medium-sized waxy potatoes to make the chips or fries
  • chopped coriander
  • 1 chili (finely sliced) optional
  • 1 cup cooking oil I used olive oil but feel free to use your preferred choice of oil

INSTRUCTIONS
 

  • Peel and wash the potatoes then slice them into french fries or chips.
  • Fill a medium-sized pot or pan with 1 cup of cooking oil. Set the pot or pan on the stove or jiko, and allow it to heat up to 180 degrees C (approximately 350 degrees F).
  • Fry the potatoes in batches until cooked through and slightly browned. You can use a fork to pick one chip and check whether it is tender. Once cooked, set aside on a plate lined with a paper towel and season with a pinch of salt.
  • Heat a non-stick pan over medium heat. Add two tablespoons of cooking oil and use a brush or spoon to spread it out.
  • 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, for about two minutes. 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 or jiko and set it under medium heat. Next, add one tablespoon of oil and allow it to heat. Proceed to break the eggs into the bowl with the previously cooked vegetables, 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.
    Recipe step - lay chips on egg
  • 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, garnish with chopped coriander and, chopped chili (optional) then slide onto your serving plate. Serve this chips mayai warm, with a side salad.

NOTES

USEFUL RECIPE TIPS

  • Make this recipe healthier by baking the chips, instead of frying them.
  • Use a non-stick pan to prevent the chips mayai from sticking to the pan. This will also prevent burning. Also, cook at medium to low heat.
  • If you decide to use the tomato, then ONLY use the fleshy part so your dish doesn't get soggy. Simply scoop out the juicy part of the tomato BUT don't throw it away, save it to use in soups and stews.

NUTRITION

Calories: 756kcalCarbohydrates: 71gProtein: 20gFat: 46gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 327mgSodium: 154mgPotassium: 1914mgFiber: 10gSugar: 9gVitamin A: 2141IUVitamin C: 150mgCalcium: 114mgIron: 5mg
Tried this recipe? I would love it if you could leave a rating by clicking on the stars above on this recipe card.or simply PIN on Pinterest for later!!







Comments

Post a Comment