Overview.
What can I say but every now and then (umm and some) it’s chips we’re after and nothing else will do. I discovered twice fried chips at The Sleeping Camel (https://thesleepingcamel.com/) whilst working with UNICEF in Mali. Great country, food and music, if unfortunately suffering very challenging times at present. The Sleeping Camel is simply a joy and I thoroughly recommend staying there if you happen to be in Bamako.

It’s funny but I’d always hesitated making mayonnaise, I don’t know why, but of course, like so much, its super simple. You may have noticed I love garlic, so you can reduce for your own taste. But the addition of lemons is excellent and somehow makes this act of self-indulgence feel just that bit healthier.

You could of course add a cheeky bit of chilli, which would give it yet another lift.

Oh, and the mayonnaise can keep for up to 2 weeks in the fridge, so make more if you fancy a repeat performance, and who doesn’t?

Both these dishes go very well with a good old fashioned veggie burger, but that’s a whole other recipe.

Process.

Heat the oil in your favourite chip pan and cut the potatoes in to nice thick chunks and toss in a mixture of salt and lemon. You can add a few grinds of black pepper too if you fancy.

Add the chips and fry until just golden. Take out and set aside.

For the mayonnaise heat the cardamom seeds and curry leaves in a small tajine, just enough top catch their scent. Add the oil and fry for 30 seconds then remove the leaves and set aside to garnish. Take the oil off the heat and allow to cool whilst infusing the fragrances of the seeds and leaves, then, saving a tablespoon of the oil, strain the remainder into a container and set aside.

Put the egg yolks, garlic, 2 tbs of lemon juice and a pinch of salt in a blender and blitz. Keep the motor running and slowly dribble the infused oil into the mix until it sets to a mayonnaise. If it splits or gets too thick add a teaspoon of water until it has emulsified and set aside.

Now return the chip oil to the heat and once hot enough, return the chips. Make sure you keep a beady eye on these bad boys to ensure they don’t burn. Once golden take out and drain. Add additional salt/pepper to taste and dip into the awaiting mayonnaise mix. Perfect.

Oh, so where are the chips? I’m sorry to say, I ate them before photographing, looks like I’ll have to refry my refries!