Guyanese Egg Balls

-2 lb Cassava (Yucca)
-9 Eggs
-3 Tbsp Butter
-½ tsp cumin
-1 tsp garlic powder
-(For spiciness and more texture, add 2 tspn minced garlic, onion, wiri or scotch bonnet pepper blend )
-4 heads of green onion, finely chopped
-Salt and Pepper to taste
-Flour to coat
-Oil for frying

- Peel, wash and boil cassava and 8 eggs in well salted water for about 30 minutes or until tender.
- Drain and set aside eggs to cool. While hot(don't wait until it cools, the consistency changes), mash the cassava with a wooden spoon or a potato masher until smooth. Add butter, all seasonings, salt and pepper and 1 raw egg. Mix thoroughly.
- Shell Eggs and coat with cassava mixture to form a ball. Roll in flour and fry in hot oil until golden brown. Serve with Mango Sour (Recipe below)

Mango Sour

-2 med. green mango
-2 1/2 cups water
-2 cloves finely chopped garlic
-3 wiri wiri peppers or 1 tsp of pepper sauce (add more to suit your taste)
-1/4 small onion, minced

-Pinch of geera (cumin) (optional)
-2 tsp of white vinegar (optional)

- Wash, peel and thinly slice the mangoes. Put all ingredients into a pot and boil over med heat
- Continue to boil until everything is soft (add additional water and boil longer if needed)
- Remove from fire and place in heat proof bowl. Mash with a fork to combine further and add salt to taste

-I prefer to throw my sauce into a blender