Chipa (Paraguayan Cheese and Cassava Bread) is a traditional Paraguayan recipe for a classic bread made from a blend of cassava flour, cheese, milk and eggs leavened with baking powder. The full recipe is presented here and I hope you enjoy this classic Paraguayan dish of: Paraguayan Cornbread Paraguayan Cheese and Cassava Bread (Chipa).
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Ingredients:
250g cassava flour
150g grated cheese (Paraguayan cheese or mozzarella works best)
125ml milk
4 tbsp vegetable oil
2 large eggs
1 tsp baking powder
1/2 tsp salt
Method:
Pre-heat your oven to 190°C.
In a large mixing bowl, combine the cassava flour, baking powder, and salt. Use a whisk to evenly distribute the baking powder and salt throughout the flour.
Next, incorporate the grated cheese into the flour mixture. Gently folding it in until the cheese is evenly coated with the flour.
In a separate bowl, whisk together the eggs, milk, and vegetable oil until the mixture is smooth.
Pour the wet ingredients into the dry ingredients. Using our hands or a spatula, mix everything together until comes together as a smooth dough. The dough should be slightly sticky but manageable.
Take small portions of the dough and roll them into balls about the size of a golf ball. They can also be shaped into small rings (think bagels) or patties for variety.
Arrange the shaped chipa on a baking tray lined with parchment paper, ensuring that they're spaced about 3cm apart for even baking.
Transfer the baking tray to the centre of your pre-heated oven and bake for 20-25 minutes or until they are puffed up and golden brown on top. The aroma of cheese will fill our kitchen, signalling they're nearly ready.
Once baked, we remove the chipa from the oven then transfer to a wire rack and allow them to cool a few minutes.
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