Mbeju

Name: Mbeju
Yield: 2
Cuisine: Paraguay
Ingredients: Cassava starch (tapioca starch) — 280 g (10 oz); Grated cheese — 100 g (3.5 oz); Butter or lard, softened — 3 tbsp; Milk, as needed — 120 ml (4 fl oz); Of Salt — pinch

The Quirky Foodster Team

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Servings

Ingredients

Cassava starch (tapioca starch) — 280 g (10 oz)
Grated cheese — 100 g (3.5 oz)
Butter or lard, softened — 3 tbsp
Milk, as needed — 120 ml (4 fl oz)
Of Salt — pinch

Method

Combine the cassava starch, grated cheese, butter and salt in a bowl, rubbing together until evenly crumbly.
Add a little milk at a time, just enough to bring the mixture together into a loose, crumbly dough that holds together when pressed.
Heat a dry, non-stick frying pan over medium heat.
Sprinkle the crumbly mixture evenly into the pan, pressing gently to form a thin, even layer.
Cook for 4–5 minutes until the bottom is golden, then carefully flip (using a plate to help, if needed) and cook the other side for a further 3–4 minutes until crisp and golden.

Introduction: A thin, crisp cassava starch and cheese griddle cake, a beloved Paraguayan breakfast reflecting the country's deep Guaraní culinary roots.

Cultural Background: Mbeju, whose name comes from the Guaraní language, is one of Paraguay's most traditional breakfast foods, its simple combination of cassava starch and cheese cooked into a distinctive crisp, slightly chewy flatbread.

Tips: Don't add too much milk — the mixture should remain crumbly rather than becoming a smooth dough. Cook over moderate heat so the mbeju crisps without burning before it's cooked through.

Variations: Use a mix of cheeses for a more complex flavour. Serve with a cup of cocido for the classic breakfast pairing.

Storage: Best eaten fresh and warm; leftovers can be stored in an airtight container for up to 1 day.

Reheating: Reheat briefly in a dry pan over low heat for a couple of minutes per side.

FAQs:

Q: What does 'mbeju' mean?

A: It comes from the Guaraní language, reflecting the deep indigenous roots of this traditional Paraguayan breakfast food.

Q: Can I use tapioca starch instead of cassava starch?

A: Tapioca starch is essentially the same product, extracted from cassava, and works perfectly.