Tuesday, 25 April 2017


As most Ghanaian Omelette goes, it's always a decadent and colourful affair.
Omelette is enjoyed at breakfast or a late night snack (especially for the club goers in Ghana) and enjoyed as a sandwich. 
Omelette sandwich does come in handy as the greasy option after a drunken night. It's fair to say , Omelette is to Ghana as Khebab is to the UK on club nights. It's easy to make and equally tasty.

The popular reference to 'Chiibom' (yet again spelt phonetically ) means all fried together. You can be creative with the type of vegetables you include from grated Carrots, steamed Cabbage, Mushrooms etc 

This recipe serves 2 very hungry people or 3. Best to divide the recipe in two, for two individual portions.

For the list of Ingredients, you'll need;
6 free range or Organic eggs
30g of Chopped Spring Onions 
1 small thinly sliced white Onion
1 medium diced Tomatoes
1 finely chopped Green chilli
1 levelled teaspoon of salt 
3 tablespoonful of Sunflower oil.

Crack the eggs into a bowl, add the salt and whisk till well combined.


Add the Spring Onions, White Onions, Chillies, Tomatoes or your preferred vegetables and mix well


Place a frying pan on a medium heat and add the oil.
Heat the oil up for 45 seconds and add the omelette mix.


Fry for 3 minutes on each side or when it starts to brown and the edges starts to rise. Turn the Omelette with a spatula or to show off, skilfully flip the Omelette by lifting the frying pan and flicking your wrist 180 degrees to one side.


Once you've cooked the Omelette to perfection cover with your plate as shown below and turn over with the frying pan facing up.

Serve immediately with either Tea Bread  or Sugar bread for breakfast or as a snack. 


Better still enjoy it with Angwa Mo for lunch. 


All recipes and photos are by owner of this blog. 
Find more inspiring recipes, like this Omelette stew with boiled Yam, on my YouTube channel 'Ndudu by Fafa'. Don't forget to subscribe and share.