Chipa de Semana Santa

Name: Chipa de Semana Santa
Yield: 5
Cuisine: Paraguay
Ingredients: Cassava starch (tapioca starch) — 840 g (1.85 lb); Grated cheese — 300 g (10.5 oz); Butter or lard, softened — 225 g (8 oz); Eggs — 4; Milk, as needed — 120 ml (4 fl oz); Salt — 2 tsp; Anise seeds — 2 tsp (optional)

The Quirky Foodster Team

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Servings

Ingredients

Cassava starch (tapioca starch) — 840 g (1.85 lb)
Grated cheese — 300 g (10.5 oz)
Butter or lard, softened — 225 g (8 oz)
Eggs — 4
Milk, as needed — 120 ml (4 fl oz)
Salt — 2 tsp
Anise seeds — 2 tsp (optional)

Method

Combine the cassava starch, grated cheese, butter, salt and anise seeds if using in a large bowl.
Add the eggs and mix well, then add just enough milk to bring the mixture together into a soft, slightly sticky dough.
Preheat the oven to 200°C (400°F).
Shape the dough into small rings, balls or rolls, working in batches given the larger quantity.
Place on baking trays and bake in batches for 20–25 minutes until golden.
Serve warm to the gathered family throughout the Holy Week celebrations.

Introduction: A generous batch of chipa prepared in large quantities for Holy Week, Paraguay's most significant chipa-making tradition.

Cultural Background: Chipa reaches its most significant moment during Semana Santa (Holy Week), when Paraguayan families gather to bake large batches together, a tradition tied to religious observance and deep family bonding, with chipa often the primary food eaten on Good Friday.

Tips: Prepare this larger batch with help from family members, as making chipa together is a cherished part of the Semana Santa tradition. Bake in batches if your oven can't accommodate all the trays at once.

Variations: Make a few different shapes for variety among the batch. Some families add a touch of ground cumin for a distinct regional flavour.

Storage: Store cooled chipa in an airtight container at room temperature for up to 2 days.

Reheating: Reheat briefly in an oven at 160°C (325°F) for 5–8 minutes to refresh.

FAQs:

Q: Why is chipa so central to Semana Santa?

A: Tradition holds that meat is avoided during this period, and chipa, with its cheese and cassava base, became the primary food eaten, especially on Good Friday.

Q: How many chipa does this festive batch make?

A: This larger quantity makes a generous batch suitable for a full family Holy Week gathering, with plenty to share.