Egg BallCassava-Coated Egg

Name: Egg Ball (Cassava-Coated Egg)
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Guyana
Ingredients: 800 g Cassava Root (sweet variety, peeled thickly and cut into chunks); 1800 ml Water; 120 g Onion (finely chopped); 15 g Garlic (crushed); 10 g Culantro (finely chopped); 10 g Salt; 4 g Black Pepper; 60 g All-Purpose Flour; 6 pcs Egg (hard-boiled and peeled); 1200 ml Water (cold); 700 ml Vegetable Oil; 50 ml Hot Sauce

Egg ball is a Guyanese snack of hard-cooked egg enclosed in seasoned cassava and fried until crisp.

Prep

35m

Cook

40m

Serves

Estimated

Nutrition

Per serving

1292kcal

Calories

10g

Protein

113g

Fat

62g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Coating

800g
Cassava Root (sweet variety, peeled thickly and cut into chunks)
1.8l
Water
120g
Onion (finely chopped)
15g
Garlic (crushed)
10g
Culantro (finely chopped)
10g
Salt
4g
Black Pepper
60g
All-Purpose Flour

Filling

6pcs
Egg (hard-boiled and peeled)
1.2l
Water (cold)

Frying

700ml
Vegetable Oil

Serving

50ml
Hot Sauce

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Place the eggs in a saucepan, cover with the cold water, and bring to a boil. Cover, remove from the heat, and let stand until hard-cooked, then cool and peel.
02
Boil the cassava root in the water until completely tender. Drain well, remove any tough central fibers, and mash until smooth.
03
Mix the cassava root with the onion, garlic, culantro, salt, black pepper, and all-purpose flour until firm enough to shape.
04
Divide the cassava mixture into equal portions. Flatten each portion, enclose one egg, and seal completely.
05
Heat the vegetable oil in a deep pot to 180°C (350°F). Fry in batches until golden, crisp, and hot through.
06
Drain well and serve with the hot sauce.

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