P for Paraguay (Chipa)

Today we travel to Paraguay in South America! Once there, we will have delicious, freshly baked Chipafor breakfast. Before I tell you what exactly Chipa are and how you can easily bake them, a few interesting information about cuisine and - of course - breakfast in Paraguay.

The cuisine of Paraguay

Paraguay is located in South America and borders Brazil, Bolivia and Argentina. The cuisine is simple and filling. It is not only influenced by the neighboring countries, but also by the Spanish colonial heritage. In addition, the Guaraní, an Indian ethnic group whose language is the official second language in Paraguay, have given their name to many dishes.

Manioc

The staple food is Manioc, also known as yuca, cassava or tapioca. In Paraguay, the tuber is cooked and served as a side dish. In addition, yummy empanada (Pastel Mandi`) and fried manioc cakes (Pajagua mascada) are made from manioc. Anyone who has followed my blog regularly knows that cassava is also used in Fiji and in many Asian countries, such as Laos Laos, to prepare tasty dishes.

Corn

In addition to Manioc, in Paraguay - like Mexico - Corn or maize flouris often used to prepare tasty dishes such as Sopa paraguaya (Paraguayan soup). However, Sopa Paraguaya is not a soup at all, but a kind of casserole made from cornmeal, cheese, milk and onions. The origin of the misleading name is not exactly known. It is said that one day the personal chef of the former President of Paraguay, Carlos Antonio López, mixed too much cornmeal into the president's favorite soup, made bread out of it and served it as a “strong soup”. The president is said to have been enthusiastic and unceremoniously named it "sopa paraguaya".

Queso Paraguay

Queso Paraguay (Paraguayan cheese, also in Guaraní: quesú paraguái) is a short-ripened, salty cheese made from cow's milk that causes a squeak when chewed. Alternatively,you can use Mozarella, Gouda or Feta (or a mixture of several types of cheese), depending on your personal taste.

Meat

The people of Paraguay are very fond of Meat (especially beef, pork and chicken), either grilled or cooked in a clay oven called Tatacuá . 

Dulce

Paraguay is also known for its numerous jams and sweet pastes (Dulce) made from various fruits. You can eat it pure, as a spread or fill pastries with Dulce.

Breakfast in Paraguay

Breakfast in Paraguay is rather small. You are usually satisfied with a Cocido (a warm drink based on mate tea) and a Chipa (a bread roll made from manioc starch, cheese and aniseed):

or a Mbejua flatbread made from manioc starch, cheese and butter. Mbeju tastes just as good on its own (also in the evening with a glass of wine) as it does topped, e.g. with salad, paprika, chicken, etc .:

Chipa

In Paraguay, street vendors, the so-called chiperas, sell small round bread rings (Chipa) early in the morning. Chiperas have helped make Chipa a trademark of Paraguay. In Paraguay there is a National Chipa-day every year in August. Furthermore, the city of Coronel Bogado, the capital of the Chipas, hosts an annual Chipa-festival.

The word Chipa comes from the Guarani language and means: cake or bread. Chipa consist essentially of manioc flour, grated cheese, eggs and aniseed. Many recipes (including today's one) also use corn flour.

Meanwhile, there are more than 70 different types of Chipa, which vary in shape and preparation. The best known arechipá manduvi (with corn flour and peanuts), chipá guazú (more like a flat cake made from milk, fresh corn and cheese), chipa so’o (made from corn and with a meat filling) and chipa chamaú (made from manioc and grated coconut).

Today I'll tell you my favorite recipe for very simple and classic Chipa with manioc and corn flour. You can get manioc flour/starch in shops with Latin American foods and Asian supermarkets. Fine cornmeal is available in supermarkets as well as in organic or drug stores. It is important to know that Chipa are naturally relatively dry. Thus, if you prefer soft bread/rolls, you can reduce the baking time by a few minutes. Furthermore, Chipa should be served immediately. Even if you bake them in the morning and serve them the same evening, they no longer taste fresh.

I like Chipa best pure with a cup of strong coffee or spread with butter and jam or with a hearty topping, e.g. salted cucumber and radish slices.

But now it's your turn!

I wish you a lot of fun baking and eating!

Chipa

Print Recipe Pin Recipe

Course breakfast, snack

Cuisine Paraguay, South America

Servings 8 pieces

Ingredients

  

• 300 g Tapioca starch*
• 120 g corn flour**
• 110 g butter
• 3 eggs
• 200 g Queso Paraguay (alternatively e.g. mozzarella and Gouda in a ratio of 1: 1)
• 1 tsp. Aniseed ()
• 1/2 – 1 tsp. salt
• 100 ml milk

Instructions

 

• Preheat oven to 220 degrees.
• Beat the butter and eggs with a mixer until fluffy.
• Tapiokastärke, Maismehl, Salz, Anissamen, geraspelten Käse und Milch hinzufügen. Zu einem kompkten Teig verkneten.
• If the dough is very sticky, so that it cannot be easily divided into pieces, add a little more flour (1 - 2 tbsp).
• Divide the dough into 16 pieces (balls) and cover and leave to rest in the refrigerator for 20 minutes.
• Roll each ball into a 15cm long chain (approx. 1cm diameter) and shape it into a circle. Press the ends together well.
• Place the chipas on a baking sheet lined with baking paper and bake for about 15 minutes until light brown.

Notes

Chipas are by nature rather dry. They should therefore be eaten immediately.

They taste great on their own, but can also be topped with cream cheese and a few cucumber or radish slices. If you prefer it sweet, spread the chipas with jam or similar.

*Tapioca (Manioc) starch or flour is available in shops that specialize in Latin American foods or in Asian supermarkets.

** The corn flour that is used for Chipa is normal fine corn flour that you can buy in the supermarket. Don't take Masa Harina (which is specially prepared corn flour used for Mexican tortillas).

 

Keyword Anise, aniseed, casava, chipa, corn, corn flour, cassava, tapioca starch

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