Chipa Guasu con Cocido
The Quirky Foodster Team
Ingredients
- Fresh or frozen corn kernels — 600 g (1.3 lb)
- Eggs — 3
- Grated cheese — 100 g (3.5 oz)
- Milk — 60 ml (2 fl oz)
- Butter, melted — 2 tbsp
- Onion, finely chopped — 1
- Salt — to taste
- Yerba mate, for cocido — 3 tbsp
- Water, for cocido — 960 ml (32 fl oz)
- Sugar, to taste, for cocido
Method
- Preheat the oven to 180°C (350°F).
- Blend the corn kernels with the eggs, milk and melted butter until fairly smooth but still slightly textured.
- Stir in the grated cheese, chopped onion and salt.
- Pour into a greased baking dish and bake for 40–45 minutes until set and golden on top.
- Meanwhile, toast the yerba mate in a dry saucepan over medium heat until fragrant, then add the water and simmer for 5 minutes.
- Strain the cocido into cups and sweeten to taste.
- Serve the chipa guasu warm alongside the hot cocido.
Introduction: A moist, savoury corn casserole served alongside cocido, a smoky roasted yerba mate tea, a hearty Paraguayan breakfast.
Cultural Background: Chipa guasu, a softer corn cake distinct from Paraguay's famous chipa bread, is a beloved breakfast and snack, traditionally paired with cocido, a warming toasted mate drink that anchors the Paraguayan morning.
Tips: Blend the corn only until fairly smooth, leaving a little texture for the traditional chipa guasu bite. Toasting the yerba mate before simmering gives cocido its characteristic smoky flavour.
Variations: Add a little chopped bell pepper to the corn mixture for extra flavour. Serve cocido with milk instead of water for a creamier drink, sometimes called cocido con leche.
Storage: Refrigerate chipa guasu in an airtight container for up to 3 days; cocido is best made fresh.
Reheating: Reheat chipa guasu in an oven at 160°C (325°F) for 10–15 minutes.
FAQs:
Q: What is cocido?
A: A toasted yerba mate tea, simmered rather than steeped, giving it a distinctive smoky flavour, traditionally enjoyed with breakfast in Paraguay.
Q: How is chipa guasu different from regular chipa?
A: Chipa guasu is a soft, moist corn casserole, while regular chipa is a firmer, cheese-forward bread made with cassava starch.
- Fresh or frozen corn kernels — 600 g (1.3 lb)
- Eggs — 3
- Grated cheese — 100 g (3.5 oz)
- Milk — 60 ml (2 fl oz)
- Butter, melted — 2 tbsp
- Onion, finely chopped — 1
- Salt — to taste
- Yerba mate, for cocido — 3 tbsp
- Water, for cocido — 960 ml (32 fl oz)
- Sugar, to taste, for cocido
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