Food Recipes Coconut Crusted Cassava Balls

Coconut Crusted Cassava Balls


This recipe was prepared by Chef Dense Stewart of the Tobago Hospitality & Tourism Institute in tribute to the successful “Bitter Cassava” production by TPAC. These lovely golden-brown deep fried cassava treats are perfectly light and crispy with a buttery smooth inside.

The best part is you can make these at home yourself in less than 15 minutes!


1 lb Cassava
1 Egg
1 tbsp. Chive
1 tsp. Pimento Peppers (Hot pepper optional)
½ tsp. Salt
¼ tsp Black pepper

Flour Mixture for frying:
1⁄2 cup of Flour for frying
1⁄2 cup Shredded Coconut
1 pinch of Saffron powder
1 pinch of Salt
1 pinch of Black pepper

Egg Wash Mixture:
1 egg
1⁄4 cup Milk or water

Cassava is one of the most versatile root crops grown in Tobago. It is a popular staple in Tobago Kitchen being used as a substitute for flour in savoury and sweet dishes.


  1. Boil cassava until tender.
  2. De-vein and smash until the cassava become light & smooth.
  3. Combine egg, chive, pimento, salt & black pepper into a bowl with the smashed cassava.
  4. Fold the ingredients evenly into the cassava.
  5. Place 1 Tbsp of cassava mixture in the palm of your hands and roll to form a ball.
  6. Toss the cassava balls into the egg-wash mixture
  7. Toss the cassava balls into the flour mixture and deep fry until golden brown. (approximately 5 mins)
  8. Serve with a Mango Salsa Sauce.
Credit: Tobago Hospitality & Tourism Institute

Recipe Credits: Dense A. Stewart, Sous Chef at Tobago Hospitality and Tourism Institute and Founder of Densi’ s ILe Cuisine Catering Service, (868) 488-7603

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