Monday, August 3, 2009

Recipe for Chipa

One of my blogging friends asked me about typical paraguayan dishes. So I decided I would post some recipes of some of my favorites.

The number 1 traditional food of Paraguay would be Chipa.
In the streets of the capital city, Asuncion, you can see traditionally dressed women selling their delicious, fresh homemade chipa. I like to make a slightly different recipe, where you drop the dough into little muffin tins and bake them. Whoever knows me or has followed my blog for a while, knows that I hate the feel of cornstarch or mandioka starch on my hands. The way I make them, you don't even get your hands dirty:)
Muffin Chipa
1 cup milk
1/2 cup oil
1 cup grated cheese
2 eggs
3 cups mandioka starch (this is NOT the same as cornstarch) (also known as yucca flour, i think)
2 tsp. salt
2 tsp. baking powder
Put the milk, oil, cheese and eggs in the blender, blend until smooth. In a larger bowl mix together (with a large wooden spoon) the starch, salt and baking powder. Pour in the liquid ingredients and stir through until combined. Into lightly greased muffin tins, pour or if the mixture is too hard, spoon in the dough until the tin is 3/4 full. Bake at medium heat for about 15 minutes or until lightly browned.
These are best eaten fresh from the oven, but also freeze well. You can pop them into an oven for reheating if you want.


  1. almidon is called tapioca flour

  2. YUMMY! it loks & sounds good, I'm sure it is..can I find these ingredients here in the US?

  3. What a great recipe, thanks for sharing!

  4. I lived in Villarrica, Paraguay in 1991 and still miss chipa bread... thanks for sharing, I'm enjoying reading your blogs taking me down memory lane!
    Ginni de Neuva Zelandia

  5. My husband grew up in Paraguay and I we just came back from a visit there. I was in Chaco for the first time in my life visiting friends in Loma Plata. It was awesome. I am going to attempt making chipa for my husband. Hope it goes well! Thanks for sharing your blog.


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