Kyebom - Ghanaian Omelette

The secret to making this Ghanaian favourite breakast/lunch/dinner meal is simple. As simple as making a salt solution for the eggs and vegetables mixture. Yes, never add salt straight to the egg mixture. I dont know why but maybe because in Ghana, we use huge chunks of sea salt so one has to first disolve them in water and then add a few teaspoon to the egg. 

This method is also a favourite way for seasoning eggs for the many street food vendors as it is economical.

Personally, this is an old habbit that I haven't been able to break since migrating to Finland. Everytime I thinknof making this easy and delicious mea, the first thing I make, is the salt solution so the water takes up the salt as much as possible. The rest of the ingredients are, fresh tomatoes, onion and eggs.

That simple. Slice tomatoes and onion. Add into a bowl wih eggs. Season with the salt water and beat with a fork for at least 1 minute. Beating the eggs will guarantee the fluffiest Ghanaian omelette.


For this recipe, it serves two persons.


All you need


2 big eggs
Onions to taste
Tomatoes to taste
Salt solution or water to taste
Oil to fry




How to make it
Crack eggs into a boil and throw away the shells.
Slice in some onions and tomatoes acording to your taste buds.
Season with salt and beat with a for about a minute.
Fry for about a minute each on both side over medium heat.


Tip; You can always adjust he onions and tomatoes.


This omelette is best enjoyed between a good Ghana style toast ie sandwich.