This unique, polenta-like side dish is a Tanzanian favorite, traditionally served for breakfast, lunch and dinner. Made by rolling a tiny bit of creamy, thick cornmeal paste (made from cooked white maize) in a hand until it forms into a ball, and making an indentation in it with a thumb, ugali becomes an edible spoon that is often dipped into various stews and sauces.
The sign of a good ugali is that it doesn't stick to your fingers. The whole thing is usually dipped in a savory sauce, then placed in the mouth for consumption. Ugali is more than just a taste, it is a food culture in itself. This dish is usually served with whatever meat is available, mashed vegetables, stews, or sour milk.
MAIN INGREDIENTS
Chipsi mayai or chips and eggs is a staple of Tanzanian street food. French fries are combined with eggs to make a dish that is similar to an omelet with fries dispersed throughout it. Alternatively, the dish can be made with additional ingredients such as bell peppers or onions.
It is typically served with kachumbari sauce on the side, consisting of tomatoes, chili peppers, and onions. If you are ever in Tanzania and see a big black wok filled with bubbling yellow oil in front of a restaurant, it is a pretty sure sign that the restaurant serves chips mayai.
OTHER VARIATIONS OF Omelet
Although it shares the name with the traditional Italian dish, this version from Zanzibar does not have much in common with Italian pizza. It is made unleavened dough that is stretched thin and filled with various ingredients. When filled, the sides are wrapped, and this pancake-like creation is then fried in ghee until it is golden and crispy.
The combination of ingredients in the filling may include anything from meat such as beef or chicken, seafood, various vegetables, cheese, mayonnaise, or eggs. Sweet versions often consist of different combinations of bananas, chocolate spread, mangoes, or peanut butter.
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