COPPERChipa recipe
A Paraguayan roll built on cassava starch, not flour, in which melted fresh cheese carries the whole taste.
Ingredients
- 500 g cassava starch
- 400 g paraguayan fresh cheese
- 120 g pork lard
- 3 eggs
- 1 tsp anise seeds
- 120 ml milk
- 100 g corn flour
- 1 tsp salt
How to make Chipa
- Heat the oven to 220 C, chipa needs a hot oven and a short bake.
- Beat 120 g of pork lard with 3 eggs for 2 minutes until pale and creamy.
- Work in 400 g of grated Paraguayan fresh cheese and 1 teaspoon of anise seeds.
- Dissolve 1 teaspoon of salt in 120 ml of milk and pour it in.
- Add 100 g of cassava starch and 100 g of corn flour, then knead: you want a firm dough that holds a shape, never a pourable batter.
- Chill the dough 20 minutes, then roll it into 16 ropes and join the ends into rings, or shape balls.
- Bake 20 to 25 minutes until barely golden and eat warm, the cheese should dominate everything else.
What is Chipa?
Chipa is a traditional dish from Paraguay, baked in the oven, and takes about 1 hour and 5 minutes from start to finish. It is built around cassava starch, paraguayan fresh cheese and pork lard. The recipe below uses 8 ingredients and is written out step by step.
How long does Chipa take?
At 65 minutes it is quicker than 73% of the 586 dishes in Copper's atlas. The method runs to 7 steps, the longest being 25 minutes.
Any tips for making Chipa?
Knead until the dough is firm and holds a shape, never a pourable batter, and bake it short in a hot oven until barely golden.
How Chipa compares
Hard to find elsewhere: cassava starch (1), anise seeds (1) and paraguayan fresh cheese (2).
Copper documents Paraguay alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.