Recipe courtesy of Althea Brown
Recipe courtesy of Althea Brown
Watch how to make this recipe.
Cassava Ball with Tamarind Sour
Getting reviews...
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 4 to 6 servings (16 cassava balls)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1673
- Total Fat
- 153 g
- Saturated Fat
- 20 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 5 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 936 mg
Cassava ball and tamarind sour is a popular Guyanese street food and schoolyard snack. Crushed cassava, seasoned with aromatics and herbs, is shaped into balls, then dipped in a batter and fried. It is served with a sweet, tangy and spicy chutney.
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 4 to 6 servings (16 cassava balls)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1673
- Total Fat
- 153 g
- Saturated Fat
- 20 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 5 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 936 mg
Ingredients
Cassava Ball:
Tamarind Sour:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a deep-frying thermometer- For the cassava ball: Add the cassava to a medium saucepan followed by enough water to completely submerge the cassava (4 to 6 cups). Add 1 teaspoon salt and stir to dissolve. Set the saucepan over medium heat and bring to a boil. Cover and continue to cook until the cassava is fork-tender, 10 to 15 minutes.
- Drain the cassava, reserving some of the liquid, and transfer to a large bowl. Allow to cool, then remove the middle fibrous vein from the cassava and discard. Using a fork or potato masher crush the cassava until completely smooth. Add a tablespoon or two of the reserved cassava water while mashing the cassava to create a smoother texture. Set aside.
- Heat a small frying pan over medium heat and add 2 tablespoons of the avocado oil. When the oil is hot, add the onions and cook for a minute, then add the garlic and continue to cook for another minute. Remove from the heat and pour over the mashed cassava followed by the cilantro, thyme, scallions and wiri wiri peppers. Season with salt and freshly ground black pepper. Using a fork, mix until fully combined.
- Coat your palms with about 1 teaspoon of avocado oil, then add 2 tablespoons of the cassava mixture to you palms and shape into a ball; transfer to a tray. Repeat with the remaining cassava mixture. If your palms get sticky with cassava, wash them and add another teaspoon of avocado oil to your palms. Repeat this step as often as needed.
- Make a batter by combining the flour, garlic powder, onion powder, paprika, turmeric and 1/4 teaspoon salt in a medium container (The best way to do this is in a liquid measuring cup, which provides an easy way to coat the cassava balls with the batter.) Add 3/4 cup water and mix together well to form a loose batter.
- Set a large, deep pot over medium heat and add enough sunflower oil to come halfway up the sides, 4 to 6 cups. When the oil is hot (about 350 degrees F), dip a cassava ball in the batter. Using a fork, rotate the ball until it is completely covered with batter. Allow any excess batter to drip off before dropping it in the hot oil. Repeat until 6 to 8 cassava balls are in the pot (depending on the size of the pot – try not to overcrowd). Cook for 2 minutes, then rotate the balls. Continue to cook until the balls are brown, about an additional minute, then remove to drain on a few sheets of paper towel. Do not over fry the cassava balls or they can become soggy and may explode. Repeat with the remaining cassava balls.
- For the tamarind sour: Add the tamarind paste, sugar, salt and 1 cup boiling water to a small saucepan and bring to a boil over medium heat. Remove from the heat, add the masala, garlic, wiri wiri peppers and onion and mix together well. Let sit until completely cool, about 10 minutes, then use a spoon to loosen the tamarind paste. Add to a food processor or blender and blend into a smooth sauce. Serve over the cassava balls and other savory snacks.
- Feel free to make this while the cassava is cooking, or make ahead and store in the refrigerator for up to 4 days.
