Cassava Egg Ball

CARIBBEAN-EGG-BALL
News Americas, NEW YORK, NY, Fri. Oct. 11, 2019:   This week we spotlight on the delicious street food – cassava egg ball. Here’s how to make it.
INGREDIENTS
1-1/2 lbs. cassava or yuca
2 tbsp butter
6 eggs
Salt and black pepper to taste
A handful of flour to roll balls in
Oil for frying
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METHOD

Boil cassava and 5 eggs in salted water for about 25 to 30 mins until cassava/yuca is fork tender and eggs are hard boiled.

Drain. 

Mash cassava until smooth. 

Peel the eggs and set aside. 

Add 1 raw egg, butter, salt and pepper to taste to the mashed cassava and mix well. 

Cover the peeled, hard boiled eggs with the cassava to form a ball. 

The egg should be completely covered by the cassava mixture. 

Roll in flour.

Heat oil in a deep saucepan.

Fry cassava covered eggs until golden brown. 

Serve with hot sauce.

Bon Appetite.

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