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Snack Ideas Cooking Time : 1 hour Recipe Servings : 12 medium-sized rolls Recipe Dificult : easy 0.00

Paraguayan Chipa | Traditional Paraguayan Cheese Bread

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Paraguayan Chipa is a traditional cheese bread made with cassava starch, cheese, eggs, milk, and butter or lard. Unlike ordinary wheat bread, it has a naturally dense and chewy texture with a rich cheesy flavour. Its distinctive taste comes from the combination of cassava starch and traditional Paraguayan cheeses, which create a satisfying balance of savoury and slightly tangy notes.

Chipa is especially popular during Holy Week and Easter, although it is enjoyed throughout the year as a breakfast food or snack. These golden, ring-shaped or round bread rolls are commonly served warm with coffee, tea, or mate. Its simple ingredients and traditional preparation make Paraguayan Chipa an important part of the country's culinary heritage.

Cooking Method

Prepare the Oven: Preheat the oven to 190°C (375°F). Line a baking tray with parchment paper.
Combine Dry Ingredients: In a large bowl, mix cassava starch, baking powder, salt, and optional anise seeds.
Add the Cheese: Add the grated cheese and mix until evenly distributed.
Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, softened butter, vegetable oil, and milk.
Make the Dough: Gradually pour the wet mixture into the cassava starch mixture. Knead gently until a smooth, soft dough forms. Add a little more milk if needed.
Rest the Dough: Cover the dough and let it rest for 15 minutes.
Shape the Chipa: Divide the dough into 12 portions. Shape each portion into a small ring or round roll.
Arrange on the Tray: Place the shaped rolls on the prepared baking tray, leaving some space between them.
Bake: Bake for 20–25 minutes, or until the Chipa becomes firm and lightly golden.
Serve: Allow to cool slightly and serve warm with coffee, tea, or mate.