Chipsi Mayai | Recipe

Chipsi Mayai a Tanzanian inspired omelette

This was a meal I had when I first arrived on the Zanzibar archipelago. And although it is quite a simple dish, it was a very welcoming lunch after a long flight from Germany. You could call this dish a Tanzanian version of egg and chips; but eating this while looking out across white sandy beaches and crystal blue seas under glorious sunshine, gives these rudimentary ingredients a different character altogether.

This dish is very popular all over Zanzibar, and indeed mainland Tanzania. Eggs and fried potatoes are the base ingredients, but occasionally finely chopped red peppers and onions are added for a bit of variety.

For my version, I’m substituting the usual yellow potatoes with sweet potatoes, and garnish with fresh coriander and Thai basil, herbs which are used in abundance across the islands in a variety of dishes. The use of these delicious herbs teases out the sweetness of the potatoes, and also adds a hint of complexity to the flavour.
Although its a very simple dish, I’m sure you will find it incredibly satisfying and, of course, it’s really easy to make.

You will need


1 medium sweet potato
4 large eggs
2 spring onions
a handful each of  Thai basil & fresh coriander leaves
2 tbs sunflower oil
black pepper & sea salt to season

Method

Pre-heat oven at 200 degrees celsius.

Peel the sweet potato and cut into thin chips. Place in a bowl of cold salted water for 10 minutes. Drain and pat the chips dry with paper towel, place them evenly on a baking tray, and brush with 1 tablespoon of sunflower oil. Season with sea salt and black pepper, then pop into the oven and bake for 20 minutes. When they are done, set aside and pre-heat your grill or broiler.

Chop the spring onions, crack the eggs into a bowl and whisk with a fork. Take a few basil and coriander leaves, roughly chop and fold into the eggs. In a heavy based frying pan (20 inches in diameter or so) add the remaining oil, and over a med-high heat fry the spring onions until tender but don’t brown. Add the sweet potato chips to the pan in a single layer, then pour over the eggs leaving it to settle. When the eggs start to set around the outside of the pan, place it under the grill for just a minute or two.

Garnish with the remainder of the herbs, and serve with a chopped salad of cherry tomatoes, cucumber, spring onions and drizzle with a little oil and a squeeze of lime juice.

Serves 2

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