Updated 4/12/2020:

Cassava Egg Ball is one of my favorite childhood snacks. I am so grateful that I can now share this with my children. I updated the previous recipe just a little and wanted to also update this post. The ingredients are pretty much still the same as when I originally posted this recipe but instead of using all purpose flour, I now use cassava flour to keep it gluten free and tummy friendly for me. I have a non celiac gluten sensitivity and so I avoid having gluten in my diet as much as possible.

The Cassava Egg Ball Video Tutorial:

Tips for making the perfect Egg Ball:


  1. Don’t over cook your eggs. Boil your eggs for 8 minutes for an almost hard boiled egg with a soft center. When you fry the egg ball, the egg will cook some more and it will be perfect. Most times the eggs yolks for egg balls have a green or grey ring, this is a natural reaction that happens when the egg yolks are over cooked
  2. Don’t deep fry your egg balls so that they are completely submerged in the oil. The cassava will suck up all of the oil and become very soggy


  1. Make all the egg balls, then dip all of them in the flour, then egg and set aside before cooking. This way when you are ready to fry they get added to the oil at the same time. This helps for even cooking and makes the frying process manageable
  2. Crush your cassava by hand (with a fork or potato masher). I once added my cassava to my food processor and the starch activated and it became very gummy

Best condiments for Cassava Egg Ball

Cassava Egg Balls are great without any condiments but there is something unbelievably tasty about drenching one with mango sour! It’s the Guyanese way. Cassava ball street vendors in Guyana don’t sell it unless it is accompanied by spicy mango sour. Try my recipe for making quick mango sour!

Try your egg ball with:

Saucy Lips Ghost Pepper Tamarind Sauce:

I recently discovered this sauce and it tastes just like tamarind sour to me. Just add a pinch of roasted ground cumin and it is perfect. It works really well with any dish and I find myself pouring this over everything. I even added some to my pepper sauce. And most recently I added some to hot wings and it was delicious. This is not a sponsored post by the way, I just really love sharing when I find new things, that I love. If you are in the US, try some today and add some spice (from the ghost peppers) with a hint of Caribbean tamarind flavor. I promise you’ll love it.


The Printable Cassava Egg Ball Recipe:

5.0 from 1 reviews
Cassava Egg Ball
Prep time
Cook time
Total time
This is a delicious snack of hard boiled eggs wrapped in seasoned cassava (yuca) then deep fried until golden brown.
Recipe type: Snack / Street Food
Cuisine: Guyanese
Serves: 6 Egg Balls
  • 1½ lbs of cassava, peeled and cut into 2 inch pieces or frozen cassava
  • Enough water for boiling the cassava
  • 1½ teaspoons of salt
  • 6 hard boiled eggs
  • 2 eggs for the egg wash (uncooked)
  • 1 cup of cassava flour (can use All Purpose flour)
  • 1 teaspoon granulated garlic
  • 3 green onions, thinly sliced
  • 4 cloves of garlic, grated
  • 3-4 cups of oil suitable for frying (sunflower, grapeseed, canola, peanut)
Cook the cassava:
  1. Place cassava in a small sauce pan, add 1 teaspoon of salt and cover with enough water for boiling
  2. Bring to a boil on high heat
  3. Continue to boil for about 15 minutes or until the cassava is soft and can be easily crushed with a fork, then remove from liquids and set aside
Instant Pot:
  1. Place cassava, 3 cups of water and 1 teaspoon of salt in the instant pot
  2. Seal and pressure cook on high for 8 minutes
  3. Release the pressure and remove cassava from the liquid and set aside
Making the Cassava Egg Ball
  1. Remove the "vein" from the center of cassava
  2. Then crush the cassava with a potato masher or fork until smooth and as lump free as possible
  3. Next add the grated garlic, a pinch of salt, pinch of black pepper and green onions to the crushed cassava
  4. Cover the palm of your hands with some cooking oil, then add about ½ cup of mashed and seasoned cassava to the center of your palm, roll the cassava into a ball, then flatten to form a disk
  5. Add a hard boiled egg to the center of the cassava disk then cover the egg completely with the cassava
  6. Continue steps 4 to 5 until all 6 eggs are covered with the cassava
  7. Next in a medium sized bowl whisk together the two uncooked eggs to make an egg wash
  8. Season the eggs with a pinch of salt and 1 teaspoon of granulated garlic
  9. Place the cassava flour or all purpose flour if you are using in a plate and set up a work station that allows you to coat the cassava balls in flour then in the egg wash before frying
Deep Frying the egg balls
  1. When you are ready to cook the egg balls, bring 3-4 cups of oil up to temperature in a large frying pan or sauce pan suitable for deep frying on high heat
  2. When oil is hot add the cassava egg balls and deep fry until golden brown, turning for even cooking if necessary
  3. Remove from the oil and place on a plate or bowl lined with paper towel
  4. Let cool for about 5 minutes and then enjoy with some mango sour or pepper sauce
What the video to see step by step instructions on how to make it.

I ate mine with some Saucy lips Ghost Pepper Tamarind Sauce. I added a pinch of ground cumin for that true Tamarind Sour taste and it was divine.



  1. Debbie February 14, 2014 at 10:19 pm

    Making this tomorrow! Thank you for sharing.

    1. Metemgee February 23, 2014 at 12:26 am

      No prob. Hope it turned out great.

  2. jasonbachoo November 18, 2014 at 6:37 am

    thanks so much i love it when i visit guyana i buy trhast an love it

  3. Andrea Raghunandan March 11, 2015 at 1:04 pm

    Hi!!! do you think you could bake these instead of frying?

    1. Metemgee March 17, 2015 at 1:00 pm

      Im sure you can. Give it a try and let me know how it comes out.

    2. Metemgee April 7, 2015 at 5:29 pm

      Im sure you could. Let me know if you do and how they taste.

  4. Rena Seecharran May 13, 2015 at 9:22 am

    Do you have a recipe for Gulab Jamun (guyanese style)?

    1. Metemgee May 20, 2015 at 12:41 pm

      I don’t but inner gourmet (another Guyanese blog) has one.

  5. paul May 24, 2015 at 3:38 pm

    I will have to try and make this. the hard part is wrapping the egg with the mixture

    wow gal you’re up on your history and culture. Most people dont know that this is just copy/ imitation of Scotch eggs. So Guyana has a lot of hidden British culture.
    and most people dont know what Scotch eggs, including Americans/ Canadians and Caribbean people.

    the only reason I know is because I quickly picked up some egg snack form a small market when I was late for a train when I was in England visiting years ago.

    I never saw this as a kid in Guyana, we made the fried balls out of left over casssava from methem

    did you make potato ball yet on your blog. I wonder if this is anyway related, as they dont make in in trinidad, and as far as I know haven’t seen anything on the internet from it

    the only thing I think that comes close to potato ball is aloo pie from trinidad, but I think that is a corruption of samosa

    1. Metemgee May 28, 2015 at 8:15 pm

      Thank you for your kind words. I haven’t made potato balls but it should be similar just sub cassava for potatoes and leave out the egg :-). I’m so behind on blogging. Sigh.

  6. Melissa George February 1, 2016 at 9:59 am

    Don’t have egg…what can I us to replace the egg?

    1. Metemgee February 26, 2016 at 10:25 am

      You can make it without egg. Then it’ll just be cassava ball. Or you can put a meat ball in there instead of the egg.

  7. Belinda April 3, 2016 at 10:55 am

    Try seasoning the egg yolk taste even better

  8. trisel April 25, 2017 at 12:11 pm

    Do Hi you have a recipe for chicken foot band sour?

    1. trisel April 25, 2017 at 12:13 pm

      Hi Sorry
      I meant to ask if you have a recipe for chicken foot and sour?

      1. Althea Brown May 4, 2017 at 2:16 pm

        I do. Google metemgee chicken foot and metemgee mango sour.

  9. Samantha April 10, 2020 at 8:59 pm

    Love the images, i can tell it was delicious!!

  10. Em MITch April 16, 2020 at 2:40 pm

    This was so easy to follow and it came out great! Delicious and straightforward recipe

    1. Althea Brown April 18, 2020 at 5:14 pm

      Thanks so much for trying the recipe and Sharing

  11. Em MITch April 16, 2020 at 2:42 pm

    My sons made it and it was delicious

    1. Althea Brown April 18, 2020 at 5:13 pm

      Thank you for sharing and how amazing that you are teaching them to cook!

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