"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chipa (Paraguay) Recipe

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This recipe for Chipa (Paraguay), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marcia Gevelinger Bastian from Teresa Sosa
Added: Tuesday, April 07, 2009


500 grams (2.175 cups) yuca starch (Almidon), 500 (a bit more than 2 cups) grams corn flour , 6 eggs, 500 grams grated cheese ( more than 2 cups of a strongly flavored cheese with high fat content; Brazilian queijo minas curado is good. We couldn't find one cheese that met this description so used a combination of grated Parmesan, queso cotija, Reggianito, Casero), 8 T. lard, 1 T. anise seed, 1 cup milk, 1 T. salt. (Keep in mind that yuca (with 1 c) is different than the 2 c yucca).

Mix the corn flour and yuca starch in a very large bowl. Add the eggs, the lard, and the grated cheese. Mix this together until it is fairly uniform; it will be crumbly.Work out any large lumps and be sure that the lard and egg are evenly distributed. Dissolve the salt into the milk and add it to the mixture along with the anise. Knead until it is smooth and uniform and anise is evenly distributed. It should have the consistency of soft clay.

Preheat the oven (and baking stone if available) to 480. Shape dough as you like, small nuggets for chipitas, or rings for the traditional shape, though the large oval shapes (like a long, thin dinner bun) cook well. Bake for 15-20 minutes directly on a baking stone or an ungreased (buttered and floured?) baking sheet until they are golden brown with a crisp exterior. They should still be somewhat doughy and cheesy insde and are best hot. Rings (similar shape to bagels or donuts) cook more quickly. Oval shapes cook best within the 15-20 minute time.

Preparation Time:
Plan ahead for shopping, as ingredients may be hard to find.
Personal Notes:
Chipa is a type of corn bread sold everywhere in Paraguay. It is traditionally made and eaten in great quantities during Paraguayan Holy Week (Semana Santa), prior to Easter. This is often served for Good Friday dinner, as it contains no meat. Chipa was a favorite of Victor Arrellaga, "our" exchange student from Paraguay.

The Mexican cheeses are available at Guardijito Mexican Market in Madison. The yuca starch (Almidon de yuca, manioc starch, amido de Mandioca) and corn flour (Masa) are at Madison Woodman's.




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