"A Guyanese institution with humble beginnings in Georgetown, German’s Soup opened in the 1960s and is best known for their Afro-Caribbean specialties like cow heel soup, a favorite of the working class. So when its New York flagship relocated from East Flatbush to Crown Heights, I was excited to try both their soup and the Guyanese egg ball, a delicacy prepared with boiled eggs enveloped and deep-fried in cassava. Food blogger @metemgee has noted that she tends to prepare egg balls during Easter because of all of the leftover eggs. Surprisingly, this delicacy isn’t greasy and has a moist, light texture. In West Indian cuisines, no fried dough is complete without sauce, so I paired mine with tamarind sour. As for the soup, I went for Caribbean comfort food, cow heel prepared with a creamy split pea base flavored with provisions, corn, sweet dumplings, and generous chunks of cow’s feet. Not only was the soup filling and nutritious as its marrow makes it high in collagen, the spicy chunks of corn also transported me back home to my Auntie Cheryl’s kitchen." - Shelley Worrell 31
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