The starch chipa is a delicious snack ideal to accompany tea, coffee, or mate. Learn about its origin and how to prepare the original recipe of this typical Paraguayan bread roll.
Chipa or chipa (a Guarani term) is a type of bread roll made from cassava starch (yucca), Paraguayan cheese, butter, and other ingredients.
It is considered that its origin is a cultural heritage of traditional Guarani cuisine and Jesuit Spanish influence. Chipa is widely consumed in Paraguay, Argentina, and Brazil.
Chipa Almidón
Ingredients
1 kilogram of Cassava starch
250 grams of Butter
5 Eggs
500 grams of Paraguayan cheese
200 milliliters of Whole milk
1 teaspoon of Anise
1 tablespoon of Salt
Preparation
Step 1 : In a bowl, beat the eggs until soft peaks form.
Step 2 : Then add the butter in cubes and beat until well integrated.
Step 3 : Add the salt and anise, mixing well.
Step 4 : Next, incorporate the cassava starch and mix until a uniform dough forms, adjusting the consistency with milk if necessary.
Step 5 : Add the Paraguayan cheese cut into cubes and knead firmly.
Step 6 : Form the chips into the desired size and place them on a greased baking sheet.
Step 7 : Preheat the oven to 180 degrees Celsius and bake the chips at 280 degrees for 25 minutes.
Step 8 : Finally, enjoy them warm or lukewarm with your favorite drink.
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