Guyanese egg balls

Step 1: Lower 6 eggs into boiling water and cook for 10 minutes, then cool in cold water and peel.

Step 2: Boil 1 ½ lb cassava (yuca) in salted water with half of ½ tsp salt until completely tender when pierced, 20–25 minutes. Pull out and discard any stringy core.

Step 3: Drain well and mash while hot until smooth and dry. Mix in 3 cloves garlic, 1 wiri wiri or scotch bonnet chilli, 2 spring onion, 1 tsp fresh thyme leaves, ½ tsp ground black pepper and the rest of ½ tsp salt. Let it cool enough to handle.

Step 4: Divide the cassava into 6. Flatten one portion in your palm, set an egg in the middle and wrap the cassava around it in an even layer about 1 cm thick, smoothing any cracks with damp fingers. Repeat, then chill for 20 minutes.

Step 5: Heat 4 ¼ cups vegetable oil in a deep pan to 350°F (a cube of bread browns in 30 seconds). Fry 2–3 balls at a time, turning, until deep golden and crisp, 4–5 minutes.

Step 6: Drain on kitchen paper. Cut in half and serve warm with plenty of mango sour.