Chipsmayei was one of the first dishes we ate in Tanzania. During your trip through Tanzania, you are guaranteed to find this food on every corner. Basically, the African recipe consists only of omelets and chips. We admit: It sounds a little strange, but it’s super for making a delicious breakfast out of leftover fries. The fries blend perfectly with the omelet.
- leftover french fries
- 4 onions
- tomatoes for decoration
How to prepare Chipsimayei
- Peel and cut onions
- Heat vegetable oil and add onions until they become a little glassy
- Add french fries
- Turn down the heat to level 3
- Add eggs and add salt as well as pepper
- Cover the pan and let it sit for 2-3 minutes before carefully turning the omelet
- Cut tomatoes
- Serve with fresh diced tomatoes and fresh pepper
- Enjoy immediately
My favorite African cookbooks
In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean
In this incredible volume, Somali chef Hawa Hassan and food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. Through Hawa’s writing—and her own personal story—the women, and the stories behind the recipes, come to life.
In Flavors of Africa, Evi Aki shares the traditional Nigerian dishes she grew up enjoying, as well as typical eats from all across the continent. She introduces customary recipes from each of Africa’s different regions, including meals from Ethiopia, Ghana, South Africa, Kenya, Morocco, Egypt, Angola, and more, all of which she collected with the help of relatives and family friends.
Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike
More Tanzanian Recipes
In Jamaica, breadfruit is most commonly roasted and boiled as earlier mentioned. For you to achieve the beloved fried breadfruit, it must first be roasted and peeled then set to fry until golden brown in color. Absolutely scrumptious!
Ackee is the national fruit of Jamaica and when coupled with saltfish ‘codfish’ it becomes the national dish of Jamaica. Ackee and saltfish is often consumed with roasted or fried breadfruit, callaloo, boiled or fried dumplings, boiled yam, green banana, and many other ground provisions.
Try our delicious Ecuadorian Tigrillo recipe! The delicious vegetarian blend of plantains, scrambled eggs, cheese, and coriander makes the perfect meal for any time of day but is traditionally eaten for breakfast in Ecuador