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".
- 1 lb tapioca flour
- 1 lb cornmeal
- 6 eggs
- 1 lb cheese, grated (any strongly flavored cheese with high fat content)
- 7 tablespoons lard
- 1 tablespoon anise seed
- 1 cup milk
- 1 tablespoon salt
- Preheat oven to 500°F.
- In a large bowl, mix the cornmeal and tapioca.
- Add the eggs, the lard, and the grated cheese. Mix until fairly uniform, with no large lumps.
- Dissolve the salt into the milk and add it to the meal mixture along with the anise.
- Knead until smooth and anise is evenly distributed. It should have the consistency of soft clay.
- Shape into small flattened balls for chipitas, or larger rings or ovals.
- 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.).