Curried Egg Stew – Mchuzi wa mayai

You do not always have to eat meat, egg stew is the best thing close to meat for your protein. This recipe can be served with almost anything.


Curried egg stew - Mchuzi wa mayai

Curried egg stew – Mchuzi wa mayai

  • 6 hard boiled and peeled eggs
  • 1/4 cup chopped onions
  • 1 tbsp. minced garlic
  • 1 tsp. minced ginger
  • 1 tbsp. tomato paste
  • 1 cup chopped ripe tomatoes
  • 1 tsp. curry masala or turmeric powder
  • 1/4 cup coconut cream
  • 1 cup water
  • 1/4 cup cut up carrots
  • 1 cup chopped sweet pepper
  • 2 tbsp. cilantro
  • 3 tbsp. vegetable or olive oil


  1. Heat oil in a pan, sauté onions, and stir until brown, then add garlic and stir for 1 minute.
  2. Add ginger and stir for 30 seconds.
  3. Add tomato paste, stir for 2 minutes, then add curry masala and tomatoes, lower heat to medium-low, and cover the pan. Simmer until the tomatoes soften. Use a cooking spoon to press the tomatoes while cooking to soften them quickly.
  4. Add coconut milk, water, and carrots, cover the pan, and simmer on medium-low heat until the mixture boils. Add sweet peppers, cilantro, and eggs. Cook until the carrots are soft.

Ingredients translation English to Swahili click here

  4 comments for “Curried Egg Stew – Mchuzi wa mayai

  1. John Kinyua
    September 9, 2013 at 11:21 AM

    yummy…………. looks appealing . I saw this competition that I think you would be just the right person for! It is about creating the national dish of your country. What would you say that is for Tanzania?? Would be awesome if you could be the representative for our country :) Here’s more info about it: Here’s the presentation about the competition:

    And here’s their facebook page:

    • September 9, 2013 at 6:24 PM

      Thanks John, I will take a look at the page

  2. May 3, 2013 at 9:17 AM

    I would have never thought to mix eggs with curry but will definitely be trying this out

    • May 3, 2013 at 2:17 PM

      Curry goes almost in any food. I am sure you will like this recipe.

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