How to Make Flavor-Packed Chips Mayai

Happy New Year Family!

Its been a minute. A long one at that! But I am Back! To think we are in 2020 is so unbelievable! Back in 2010, this year seamed so far away, so unattainable almost otherworldly but here we are and now I don’t know how to feel! How are you taking in the new year so far?

We are staring the year right with the most flavorful chips mayai. There is something about street food that despite the sanitary conditions feels like home. You are not afraid of people judgement as you bite into that rolex, as you slurp that cow leg soup, tag away at the juicy meat skewer. Because unlike high-end restaurants, street establishments are so forgiving.  Very forgiving that the person next to you doesn’t matter because you paid your money and should be allowed to experience the bliss and get value for it. Yes street food is so forgiving! Which is why it is so fitting that we start this new decade with something that is reminiscent of home: Chips Mayai. Whoever invented it thought chips (fries)  alone were not enough (even though chips alone have worn the world over) and decided to add almost everyone’s reason for not being completely vegan….the fried egg! Because you can never go wrong with a fried egg. And because I thought the combination of two of the worlds most delicious fried foods was not enough, yet, I decided to add mushrooms perfectly confited in sugar, salt and soy sauce because why not. This savory monstrosity is finished off with a touch of sour ketchup to balance out all that goodness. Just imagine all the right spots this chips mayai will hit! You are welcome!

What you will need:

  • 4 Large  Potatoes, washed and cut into chips
  • 3 large eggs, whisked
  • 1 onion, diced
  • 1 green onion, thinly sliced
  • Salt
  • Black pepper
  • 1 Tbsp. Sugar
  • 1/2 C. Mushrooms, sliced
  • 1 Tbsp. Soy Sauce
  • Oil for frying


  1. Place pan on medium heat. Add the frying oil and let it heat up.
  2. Fry the potato chips till slightly brown and cooked through.  Set the potato chips aside to cool down.
  3. Reduce the oil to about a tablespoon. Reduce the heat to low. Add the sliced mushrooms into the oil.
  4. Add salt, sugar and soy sauce and mix well. Let the mushrooms slowly fry in the oil till they reduce in size and turn a deep brown (they shouldn’t burn). It should take about 10 minutes. Remove mushrooms from the oil and set aside.
  5. Add two more tablespoons of oil into the pan and let it heat up. Add the diced onions, half of the chopped green onions and black pepper and salt in the oil. Let them fry till browned a little. Add the fried chips.  Stir well.
  6. Next pour in the whisked eggs. Cover the pan and let the eggs slowly cook for about 4-5 minutes. Remove the lid from the pan. Once the sides of the chips mayai has set, Use a spatula, forks/knife to carefully flip it. Let the other side cook for another 2 minutes. Flip the chips mayayi once again.
  7. Sprinkle the fried mushrooms on top, the remaining green onions and drizzle with ketchup.

Serve hot with a cup of tea, porridge or coffee. But if you are like me you can eat it all right of the pan and then later question your manners!

Share your creations using the #AkitchenInUg on social media!




How to Make Kachumbali

It always fascinates me how the world is so interconnected in so many ways. You will almost find a variation of a certain food in each region. Kachumbali which is an east African staple has roots in India and the south America with just a few modifications. I personally love kachumbali because it is easy to put together and it adds a refreshing flavor and texture to any meal you eat it with. The spiciness of the raw onion coupled with the freshness of raw tomatoes and a sprinkle of lemon/lime juice for a sour punch is just all you need to elevate your meal. Today I am sharing with you my version of kachumbali because I really enjoy making it and adding other delicious elements like mangoes and cucumbers. Now Imagine with me if you will, the cooling refreshing sensation that comes with biting into a cucumber, the sweet slightly tart juicy tomato and the prickly spiciness of raw onion coming together with a touch of lemon juice, salt and mild heat from black pepper into a bowl of deliciousness. The ultimate game changer to any meal. You think your posho and beans are bland, add a tablespoon of kachumbali and all of a sudden flavor is enhanced! You cannot handle the heat in your chicken curry, add a tablespoon of kachumbali to cool it down! You think your katogo is comfortable? Good for you but I love adding a tablespoon of kachumbali to awaken all the goodness. Need I say more?

Here is a video to guide you in making your own kachumbali

How do you make your kachumbali?

Make sure to tag me (#AkitchenInUg) in your creations.