What is known about its history?
Chipa is part of a rich heritage of foods that date back many years. We talk about the famous Jesuit Guaraní missions and Franciscan reductions, which marked a before and after in the culture and cuisine of what is now Paraguay and northeastern Argentina.
Culinarly speaking, it can be said that a mixture occurred, as the Spaniards brought different foods from the old continent, which for the Guaraní of that time were considered new; such as cheese, eggs, beef, and others, while the Guaraní cooked with local ingredients like corn, pumpkin, starch, and other crops.
It is not known exactly when the ingredients merged to create what is now known as chipa, but without a doubt it was a historic stroke of luck.
Characteristics and details
This dish is one of the most representative of Paraguayan cuisine. Although it is uncertain whether it originated here or in Argentina, Paraguay has adopted it as a typical dish, while in Argentina it is prepared informally.
This historic delicacy is characterized by a preparation based on cassava starch, mixed with semi-hard cheese; other ingredients are added depending on the region or personal taste.
The name "chipa" refers to the starch-based dish and the corn and starch side dishes that have shaped it over the years into the form of the dish it is today.
This dish, which has more than 70 variants, tells a story every time it is prepared, making us think of the Guaraní Jesuit missions.
Its popularity is so great that since 2015, Paraguay has celebrated National Chipa Day every August 9th.
