Peel and boil cassava in salted water for about 25 to 30 mins until cassava is fork tender, drain. Remove fibrous string that runs down the middle of the cassava.
Place 6 eggs in a pot with cool water and bring to a boil. Cook for 10 minutes, then remove from heat and strain. Add cool water to the eggs and let it sit for 10 minutes before peeling.
Mash cassava until smooth, take out the lumpy bits that cannot be mashed. Add butter, garlic, scallion, wiri wiri pepper and salt to cassava and mix to combine.
Oil hands with vegetable oil so that the mixture doesn’t stick to your palms. Diving the cassava in six equal pieces.
In a bowl mix 2 eggs with water and set aside. Place about 1 cup of flour in a shallow bowl or plate.
Place the cassava in you palm and spread then place an egg in the center. Cover the eggs with the cassava to form a ball. The egg should be completely covered by the cassava mixture. Coat the egg ball in the egg wash then flour. Shake off excess flour.
In pan over medium high heat, add 2 inches of vegetable oil,
When oil is hot, add egg ball and fry until golden brown on all sides. Serve these with mango chutney or mango achaar.
