Mbeju (Cassava Starch Griddle Cake)
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The Tale of Mbeju (Cassava Starch Griddle Cake)
Mbeju, a cassava-starch griddle cake, blends Indigenous Guaraní cassava cultivation with cheese introduced by Spanish colonizers. It belongs to Paraguay's broader 'chipa' family of starch-and-cheese breads that define much of the country's everyday baking.
Ingredients
Scale:· 6 servings
- 2 cups cassava (tapioca) starch
- 1 cup queso paraguayo or a mild salty cheese, grated
- 3 tablespoons lard or butter, melted
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 teaspoon anise seeds (optional)
Instructions
- 1In a bowl, mix the cassava starch with the grated cheese, salt, and anise seeds if using.
- 2Rub in the melted lard or butter until the mixture resembles coarse, slightly clumpy sand.
- 3Add the milk gradually, mixing until just combined; the mixture should remain crumbly and not form a smooth dough.
- 4Heat a well-seasoned or non-stick skillet over medium heat and lightly grease it.
- 5Sprinkle the crumbly mixture evenly across the hot skillet in a thin, even layer, pressing gently so it holds together.
- 6Cook for 5-7 minutes until the bottom is golden and set, then carefully flip using a large plate or lid.
- 7Cook the other side for another 5 minutes until golden and cooked through.
- 8Slide onto a plate, cut into wedges, and serve warm.
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