About the dish
Chipa is Paraguayan bread made from cassava starch (almidón), cheese, eggs and fat, scented with aniseed. It is shaped into rings, small buns or little logs and baked until golden, traditionally in a clay tatakua oven. The crust is lightly crisp and the inside dense and cheesy, and it is best still warm with mate or tereré. Chipa accompanies Paraguayans all day long: at breakfast, on journeys and as a snack, and during Holy Week, when meat is traditionally not cooked, whole baskets of it are baked. Similar breads are known in neighbouring regions of Argentina and Brazil.
Main ingredients
- cassava starch
- cheese
- eggs
- butter or lard
- milk
- aniseed
Paraguay: During Holy Week families bake chipa in large batches; all year round it is sold by chiperas on the streets and on buses.
More: Wikipedia (en)
