Egg & Cassava Balls

Oh boy! Another Guyanese delight. I glazed in awe when my grandma made these golden balls. My mouth would water (wata) as she cut into them exposing the perfect yellow yolk and sparkling egg white. Then she would pour just the right amount of mango sour and gave me a taste. “Yummy”!

Print Recipe
Egg & Cassava Balls
Cuisine Caribbean, Guyanese
Prep Time 25 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Cuisine Caribbean, Guyanese
Prep Time 25 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Peel your cassava (yuca), cut into 3 inches or larger and discard the skin. Bring your pot of water to a boil, add a pinch of salt and let your cassava boil for 20 to 25 minutes, until soften.
  2. While your cassava is boiling, add the 6 eggs to a pot of water for 12-15 minutes and let boil. Remove eggs and place in cold water until egg shell is cool no more than 5 minutes.
  3. Peel your eggs and set aside. Discard your egg shells.
  4. Drain soften cassava from the pot of water and mash it with a potato masher or a large fork. Set aside before adding seasoning.
  5. Add your 3 tablespoon of butter to a saucepan until melted and add your scallions/green onions, allow to cook for 1-2 minutes.
  6. Combine your cassava with your butter fried scallions, black pepper, salt and garlic powder. Mix well.
  7. Take the one egg that was set aside, crack it into a bowl, whisk and this will be your egg wash to coat the egg and cassava balls.
  8. Next combine the flour which was set aside for coating, add your sazon for an extra flare, this part is *optional* since the traditional way of making egg balls and cassava balls are not made with sazon.
  9. Take a large spoon full of cassava mixture, flatten it, then add an egg to the center of flatten mixture. Shape it into a ball. Repeat 5 more times since there are 6 eggs in total.
  10. Dip the shaped egg ball into the egg wash then the flour mixture. Repeat 5 more times since there are 6 eggs in total.
  11. For the remainder of the cassava mixture; shape into a ball, dip the shaped cassava ball into the egg wash then the flour mixture until the cassava mixture is done.
  12. Fry on each side for 2 to 2 1/2 minutes until golden brown. Let cool then serve with mango sour, pepper or you may eat the friend egg ball or cassava ball without a sauce.
  13. Enjoy!
Recipe Notes

My mango Sour recipe! This sauce is a great combination with egg or cassava balls. I promise you, you'll love it.

http://littlepeoplebigkitchen.com/recipe/classic-mango-sour/

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