Chipsi mayai

In its most basic form, chipsi mayai is a simple potato-egg omelette. In Tanzania it is also called Zege. It is available in most regions of Tanzania, from the most remote villages to large towns. Food stands both indoors and on streets make them to order, and while potatoes are usually not prepared until late morning in Tanzania, those who are able to find it earlier in the day can have it as a breakfast meal.

While the price of eggs is relatively high, the cost of chipsi mayai is not overly prohibitive for Tanzanians. Some foreign volunteers find the dish a welcome alternative to Tanzanian staples such as ugali, mandazi. and ubwabwa

Preparation is as follows:

1. Skin and cut 3–4 medium-sized potatoes into any size convenient for frying.
2. Fry the potatoes in oil until browned into chips.
3. Place enough chips into a medium size pan with oil.
4. Heat pan.
5. Beat two eggs (more or less can be used) well and pour over the chips.
6. Fry well, then flip using a plate.
7. Fry the other side until satisfied. If well-cooked eggs are desired, flip again to ensure enough heat is applied.

If available, other ingredients such as onions and bell pepper can be added to the eggs and poured over the chips to be fried.

Chipsi mayai is often served with kachumbari, an East African salad. If desired, one can also order it with mishikaki (shish kebab) or other meats available. If the mishikaki is added to the chipsi mayai while being cooked, it is commonly referred to as zege, Swahili for concrete. Tomato[1] and chili sauce can be added as well, although in some areas, notably the cold regions of the Southern Highlands, Tanzania, only chili may be available.

Toothpicks are usually used for eating chipsi mayai, though at higher-end restaurants forks may be available.