Welcome to instalment two of Cuisine Switch, our culinary exploration of the mouth-watering fare dished up throughout the region.

Remember, our focus isn’t typical dishes. Instead, we’re presenting recipes that may not be so familiar outside of the host country.  It’s why in our last issue, we choose to focus on Trinidad and Tobago’s love affair with callaloo and crab. 

So, leaving Trinidad and Tobago, we thought we’d head a bit south, South America that is and look at what Guyana has to offer.  Wonderfully diverse, Guyana offers much to enjoy in the way of food. And, their signature pepperpot is a dish for which the Guyanese are widely known.

We do not dispute that the meaty, Amerindian-derived stew is out of this world.  However, we want to walk the path less travelled or known by those not native to Guyana.  Today, we’ll share a Guyanese delicacy with you that is equally tasty, though not as popular as pepperpot.

To our non-Guyanese readers, are you familiar with Guyanese egg ball?  Eggball is a yummy snack comprising a hardboiled egg encased in seasoned cassava and deep-fried.  We guarantee egg has never tasted this good. 

Preparing this Guyanese delight is relatively easy, so let’s get started. 

Ingredients

1 1/2 lb cassava (yucca) peeled and quartered (frozen cassava optional)

1 ½ tsp salt

½ tsp of black pepper

One cup flour

Six hardboiled eggs (remove the shell)

Two raw eggs

Three scallions (green onions) finely chopped

1 tsp grated garlic

Oil for frying

Method

Begin with boiling the cassava in water until tender.  Remove from heat and mash. Be sure to get rid of the cassava vein and any clumps.  Next, add scallions and garlic to mashed cassava, adding salt and black pepper to taste.  

Coat your hands lightly with oil, then take some of the seasoned cassava manipulating it into a flat disk.  Place a hardboiled egg in the centre of the flattened cassava, and enclose the egg in the cassava.  Continue until all eggs are encased in cassava.

Next, in a medium-sized bowl, whisk together the two raw eggs.  Season the egg mixture with salt and black pepper.  Place flour on a plate, and set aside.  In a pot, prepare the oil for deep frying the balls. 

Begin with coating the cassava balls first with flour and then with the egg mixture.  Once coated, fry the balls until they are golden brown. 

Let cool and serve with tangy tamarind or spicy mango chutney. 

Trying new things is an enriching experience, and even more so when it’s with food.  We hope you enjoy experiencing egg balls the way the Guyanese do.

Be on the lookout for our next dish as we travel the region acquiring and sharing some of our local recipes.

Would you like to attempt this recipe but need ingredients?  Then check your Find Yello listing for a nearby supermarket or grocery.

Source: Metemgee and All Things Guyana.