Egg balls are a delightful Guyanese snack. These golden spheres of goodness combine boiled eggs with seasoned cassava, all wrapped up in a crispy fried exterior. It’s a common street food that was super fun to make (and eat).

Sherida, a Guyanese viewer living in New Jersey, introduced us to this treat from her homeland. One day during lockdown, Sherida was making egg balls when her mother recounted beautiful memories from her childhood. Her mother reminisced about her high school days, describing how she’d visit vendors to get an egg ball after class. Touched by these stories, Sherida now makes egg balls as a surprise for her mother. This simple act allows Sherida to connect with her mother’s past and create new, cherished moments together.

To make this fun street food, start by boiling cassava until it’s soft, then mash it with garlic and green onions. The seasoned cassava is then wrapped around a hard-boiled egg. Unlike other fried foods, you dust the ball with flour first, then dip it in an egg wash before frying. This unconventional method yields a perfectly crispy exterior.

These egg balls are delicious! The texture is amazing, and I could taste the garlic and green onion in the cassava. With the tamarind sauce, it’s like a creamy, potato-like flavor mixed with egg and a tangy sourness. It’s surprisingly different from a scotch egg. It’’s all the best parts of mashed potatoes, fried foods, and eggs in one bite. This snack is a testament to Guyana’s diverse culinary heritage, combining influences from its six ethnic groups. It’s hearty, economical, and vegetarian-friendly. This dish is a crowd-pleaser that’s worth adding to your recipe repertoire.