Chipa
Cassava starch, not wheat flour, kneaded with queso paraguayo and egg into a naturally gluten-free bread with a chewy interior — legally declared Paraguay's national food, with its own national day.
Vegetarian
⚠ Contains: Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups cassava starch (tapioca starch)
- 2 cups queso paraguayo, grated
- 3 eggs
- 1/2 cup lard or margarine, softened
- 1/2 cup milk
- 1 tsp anise seed
- 1 tsp salt
Steps
- Mix the cassava starch, grated cheese, and salt together in a large bowl.
- Beat in the eggs, softened lard, milk, and anise seed until a soft, cohesive dough forms.
- Knead briefly, then shape into small rings or ovals.
- Arrange on a baking sheet and bake at 400F for 20-25 minutes, until golden on the outside.
- Serve warm.