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.


Time: 1 hour


  • 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  


  • 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


  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!


Chicken Tinola

by Cindy Yanasha Angulo in , , ,

A delicious Filipino dish that's perfect for the cold weather!  This is one of my favorite soups lately because I'm obsessed with garlic and ginger.  Enjoy!


Time: 1 hour


  • 4 chicken thighs with bones-in (either skin-on or skinless will work.  Skinless is healthier!)
  • 1 tablespoon chopped onion
  • 4 cloves garlic, sliced
  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped fresh ginger (it's easier to grate it using a cheese grater!)
  • 2 tablespoons fish sauce (or more if you love that flavor!)
  • 1 cup vegetable or chicken stock (can substitute 1 boullion cube with 1 cup water)
  • 2 cups rice wash (rinse rice well in a basin and strain, then add water again to the rice and swish around until the water is cloudy - this is rice wash!)
  • 1/2 diced & pealed chayote squash (can substitute kale, yellow squash, or any other veggies you love!)
  • 1 head bok choy, chopped or pulled apart (you can sub spinach, broccoli or any other greens)
  • 2-3 whole chili peppers (optional, I use Guyanese wiri-wiri peppers, it gives it an amazing kick!)
  • Salt/pepper to taste


  1. Sautée onion & garlic in a large pot with the veggie oil
  2. Add the chopped ginger & let simmer for about 1-2 mins until the onion is clear
  3. Add the chicken thighs & brown on both sides
  4. Pour in the fish sauce, stock, and rice wash - bring to a boil 
  5. Cover and let simmer for ~40 mins (I added a few whole chili peppers before covering)
  6. Add bok choy & diced chayote squash once the chicken is fork-tender
  7. Sprinkle in black pepper & salt to taste - then let simmer for about 5 more mins
  8. Served in a bowl on top of cooked white rice or brown rice, enjoy!

Below is a picture of the tinola with the skin-on, just to show another variation.