Chipa
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The Tale of Chipa
Story updated
Chipa, a cheesy bread made from cassava starch, has roots in indigenous Guaraní cassava cookery that predates Spanish colonization, later enriched with cheese and eggs introduced through Jesuit mission settlements. It's traditionally eaten during Holy Week and remains a daily snack across Paraguay.
Ingredients
Scale:· 12 servings
- 2 cups tapioca starch (mandioca starch)
- 1 cup cornmeal
- 2 cups grated Paraguayan cheese (queso Paraguay) or a mix of Parmesan and mozzarella
- 2 eggs
- 1/2 cup milk
- 1/4 cup butter or lard, softened
- 1 teaspoon salt
- 1 teaspoon anise seed (optional)
Instructions
- 1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- 2Combine the tapioca starch and cornmeal in a large bowl.
- 3Mix in the grated cheese, eggs, milk, butter, salt, and anise seed until a soft, slightly sticky dough forms.
- 4Shape the dough into small rings, ovals, or balls by hand.
- 5Arrange on the baking sheet, leaving space between each.
- 6Bake for 20-25 minutes until golden brown and firm.
- 7Serve warm, traditionally with mate or coffee.
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