Ugali Mayai.

Ugali Mayai is an elite meal that reminds one of hostel life, a simple and inexpensive way to have your nutrients on the go. It is so easy to make, delicious, healthy and colourful. It is a great quick dinner recipe that will use your pantry staples on those evenings you do not want to spend a lot of time cooking.

Eggs are called “mayai” in Swahili and ugali, which I have explained in a previous post here, is one of my favorite meals, in spite of the fact that I am such a lousy cook when it comes to it. LOL.

Let’s get started.

Our ingredients are eggs, green pepper, chopped onion, minced garlic, chopped tomato, paprika and salt and pepper to taste.
I also used black salt in this recipe. It takes some getting used to but is great for roasted vegetables, and egg dishes such as this. The strong smell doesn’t linger and it does deepen the flavour of the dish.

Note: It is not a bad idea to have black salt in your pantry. It reduces bloating and heartburn, is rich in antioxidants, but since its not iodised and has fluoride, it should be used sparingly, and just to enhance flavour, not to replace regular salt.

Heat up your pan, and add some oil, followed by the onions and capsicum. Mix well.
Once onions are soft and translucent, add the paprika, tomatoes and minced garlic, as well as salt and pepper.
Let the tomatoes cook down. Meanwhile beat the eggs in bowl. Move the veggies to one side of the pan and add your eggs.
As the eggs cook, mix them up with the veggies, into a scramble.
The eggs are perfect with Ugali and green vegetables; kale,spinach, Swiss chard or collard greens go well with this too.
Colourful, easy to make and tasty too. Serve hot and eat with your hands!

You can add chili too and avocado on the side.

Enjoy!

Love,

Wanjoro.

2 thoughts on “Ugali Mayai.

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