Egg Ball

Every Saturday I would go to my favorite coffee shop in Road Town, Tortola to treat myself to a cup of coffee. The lady that serves there is from Guyana and she makes Egg Ball to sell to her regular customers.

When I first tasted an Egg Ball, it was love at first sight. You see I love cassava and eggs – Egg Balls are made with both these ingredients.

Ingredients
1 1/2 lb cassava
2 tablespoon butter
6 eggs
salt and black pepper
flour
oil for frying

Method
Boil cassava and 5 eggs in salted water for about 25 to 30 minutes until cassava is fork tender, drain. Mash cassava until smooth, take out the lumpy bits that cannot be mashed. Peel the eggs and set aside. Add 1 raw egg, butter, salt and pepper to the cassava, mix well. For egg balls, cover the eggs with the cassava to form a ball. The egg should be completely covered by the cassava mixture. Roll in flour and fry until golden brown. Serve these with mango like chutney called ‘Sours’.

Mango Sours
Ingredients
2 1/2 cups water
2 cloves finely chopped garlic
1 teaspoon pepper sauce
salt and black pepper
2 teaspoon white vinegar

Method
Wash, peel and thinly slice the mangoes. Put all the ingredients into a pot and boil over medium – hight heat. Continue to boil until everything is soft (additional water and boil longer if needed). Remove from fire and allow to cool. Mash with fork to combine further and add salt to taste.

Egg Ball

Egg Ball

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