Eggball

by Cindy Yanasha Angulo in , , , , , ,

Hard-boiled eggs covered in seasoned mashed potatoes & a homemade batter then fried to golden perfection! Try this delicious Guyanese recipe for breakfast, an easy snack, or appetizer.

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Time: 1 hour

Ingredients:  

  • 6 hard-boiled eggs  
  • 2.5 cups vegetable oil for frying  

Potato mixture: 

  • 3 potatoes, washed & scrubbed
  • 3 cups boiling water
  • 1 teaspoon cumin powder
  • 1 tablespoon minced garlic
  • 2 tablespoons ground onion  
  • Salt to taste  

Batter:

  • 4 tablespoons ground split peas 
  • 4 tablespoons all purpose flour  
  • 1/2 cup water (or more, added slowly to create batter consistency) 
  • Salt to taste
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Recipe:

  1. Boil potatoes for 15 mins.
  2. Mash them in a bowl with all the potato spices above, set aside.
  3. Peel the hard-boiled eggs.
  4. Use your hands to cover the eggs one by one with the mashed potatoes, creating a large ball.
  5. Dip the ball into the batter so it's evenly coated.
  6. Place the ball into the hot oil & fry for about 1 minute (or until golden).
  7. Place on a paper towel to drain off any excess oil.

Serve with some homemade mango chutney or sauce of your choice!

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Spiced Lamb Chops

by Cindy Yanasha Angulo in ,

If you know me personally, you know I LOVE lamb!  Ground, stewed, curried, baked, grilled, burger'd... I love it all!  This is one of my fave ways to prepare lamb - it's fast and flavorful, perfect when you're in a hurry to make dinner!

Time: 20 mins

Ingredients:

  • 1 pack lamb chops (I got mine from BJs, comes with 8 pieces per pack)
  • 2 teaspoons chilli powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cinnamon
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons olive oil for cooking

Recipe: 

  1. Coat both sides of the lamb chops with salt.
  2. Mix all dry ingredients in a bowl to create the spice rub, then rub it on both sides of each chop.
  3. Grill on high heat for about 3-4 mins on each side, allowing the meat to char before turning over.
  4. Enjoy with a medium-bodied red wine (I used a Cabernet Sauvignon).
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Serving suggestion:  I ate these with my creamy garlic mashed potatoes; devine!