Breads
Chipá
Ingredients
- - 500 g (4 cups) cassava starch (almidón de mandioca / tapioca starch)
- - 250 g (2 1/2 cups) grated hard cheese (queso paraguayo or a mix of parmesan and mozzarella)
- - 2 eggs
- - 100 g (7 tbsp) butter, softened
- - 100 ml (1/3 cup + 1 tbsp) milk
- - 1 tsp salt
- - 1 tsp baking powder
Method
- Combine cassava starch, salt and baking powder in a bowl.
- Rub in the butter until the mixture resembles coarse crumbs.
- Add the grated cheese, eggs and milk, and mix until a soft, slightly sticky dough forms.
- Shape into small balls or rings, about 40 g each, and place on a lined tray.
- Bake at 200°C (400°F) for 20-25 minutes until golden and firm to the touch.
Introduction: Chipá is a cheesy, chewy cassava-flour bread from Argentina’s northeastern Guaraní-influenced provinces, shared culturally with Paraguay.
Cultural Background: Chipá is a cheesy, chewy cassava-flour bread from Argentina’s northeastern Guaraní-influenced provinces, shared culturally with Paraguay. Traditionally baked in clay ovens and sold by street vendors at bus stops and plazas, it is naturally gluten-free due to its cassava starch base.
Tips: Use a salty, hard-aged cheese for the best flavour and structure. Wet your hands slightly when shaping to prevent the sticky dough from sticking.
Variations: Chipá guazú: a softer, casserole-style version made with fresh corn, closer to a spoonable side dish.
Vegetarian/Vegan: Vegetarian: Naturally vegetarian. Vegan: Replace cheese with a salty plant-based cheese alternative, use a flax egg, and substitute plant milk and vegan butter; texture will be softer.
Storage: Store in an airtight container at room temperature for 1-2 days; freezes well unbaked or baked for up to 2 months.
Reheating: Warm briefly in a 180°C (350°F) oven for 5 minutes to restore chewiness; best eaten warm.
Nutrition: Per piece (approx. 40 g): 150 kcal, 4 g protein, 8 g fat, 15 g carbohydrate, 0 g fibre.
FAQs:
Q: Can I substitute regular flour for cassava starch? A: No – cassava starch gives chipá its signature chewy texture and gluten-free nature; wheat flour will not replicate the result.
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