Total Time
40mins
Prep 20 mins
Cook 20 mins

Chipa is a traditional Paraguayan bread, made from yuca (aka manioc or tapioca) and sometime corn meal. These days, it can also be found as a street food in urban areas. Best when eaten hot! Adapted from "Dinner Bell".

Ingredients Nutrition

Directions

  1. Preheat oven to 500°F.
  2. In a large bowl, mix the cornmeal and tapioca.
  3. Add the eggs, the lard, and the grated cheese. Mix until fairly uniform, with no large lumps.
  4. Dissolve the salt into the milk and add it to the meal mixture along with the anise.
  5. Knead until smooth and anise is evenly distributed. It should have the consistency of soft clay.
  6. Shape into small flattened balls for chipitas, or larger rings or ovals.
  7. Bake for 15-20 minutes on an ungreased baking sheet until they are golden brown with a crisp exterior. (The inside will still be doughy with melted cheese.).

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