Chipá or chipa, as it is called in Latin America, is an ancestral preparation, a bread made from cassava (cassava) starch, eggs and lots of cheese, traditional in the Guarani culture and popular in Argentina , Paraguay and Brazil.
Its forms are varied, it is found in a rounded bun, elongated and even in the shape of a thread.
Contents
History of the chipa
It is said that the origin of the chipá is the mbujape, a bread made by the Guarani Indians by grating cooked raw cassava wrapped in güembé (maize), laachira or banana leaves and jaguarundí (a medicinal plant that tastes like anise) over tanimbu (ash). When heated, cassava starch becomes sticky, this consistency is called chipá in Quechua (not Guarani as many believe), which also means paste.
Evolution
With the cultural exchange produced between Europeans and South American natives from the expeditions made by the Río de la Plata in the 16th century, and the Franciscan and Jesuit missions that settled in the heart of Cuenca del Plata (today hui Argentina, Brazil, Paraguay and Uruguay), products of animal origin such as milk, cheese and eggs were incorporated, eventually shaping this representative of Hispano-Guarani cultural interbreeding.
His cuisine has also evolved, being carried out in clay bowls of different shapes and sizes, the most traditional being that carried out in tattoo (wood oven), which remains to this day.
To date, some 70 recipes have been recorded: chipa pira, chipa quesu, chipa riguazu, chipa starch, braided chipá and many others… in any case it is a snack for all hours of the day, especially in countries where mate is drunk. .
Recipe Chipá, the sacred bread of the coast
Ingredients for 5 portions of chipá
- 500 grams of cassava flour
- 500 grams of red hard cheese or any semi-hard cheese
- 1/2 cup grated cheese
- 150 grams of “ointment point” butter
- 4 eggs at room temperature
- 2 teaspoons baking powder (optional)
- 1/2 cup of milk
- 1/2 teaspoon pepper (optional)
- Salt to taste
That’s how easy it is to prepare
- Put the flour, salt, pepper, grated cheese and baking powder in a recent container. Mix well, then add the butter, break it up with your fingers and continue mixing the preparation until everything is well integrated.
- Add the eggs previously beaten with the milk and mix the ingredients until a homogeneous paste is obtained.
- Peel the cheese and cut it into small cubes, add them to the dough and mix well. Take small portions of dough and make 3 cm balls.
- Place the chipa in a greased roasting pan. Place in the oven and cook over medium heat for about 30 minutes or until golden brown.
Chipá are perfect for freezing and always available for hunger and snack times.
Raw buns are placed in a greased container in the freezer for a couple of hours. Once frozen, they can be stacked in a freezer-safe container or bag.
To cook them, you will need to preheat the oven for a few minutes and proceed with normal cooking.
The recipe is suitable for celiacs as long as ingredients such as cheese are checked for tightness.
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Sources consulted: https://www.chechipa.com/https://lasrecetasdelchef.net/