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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Chipa is a traditional Paraguayan bread, made from yuca (aka manioc or tapioca) and sometime corn meal. These days, it can also be found as a street food in urban areas. Best when eaten hot! Adapted from Dinner Bell . Ingredients:
1 lb tapioca flour |
1 lb cornmeal |
6 eggs |
1 lb cheese, grated (any strongly flavored cheese with high fat content) |
7 tablespoons lard |
1 tablespoon anise seed |
1 cup milk |
1 tablespoon salt |
Directions:
1. Preheat oven to 500°F.
2. In a large bowl, mix the cornmeal and tapioca.
3. Add the eggs, the lard, and the grated cheese. Mix until fairly uniform, with no large lumps.
4. Dissolve the salt into the milk and add it to the meal mixture along with the anise.
5. Knead until smooth and anise is evenly distributed. It should have the consistency of soft clay.
6. Shape into small flattened balls for chipitas, or larger rings or ovals.
7. Bake for 15-20 minutes on an ungreased baking sheet until they are golden brown with a crisp exterior. (The inside will still be doughy with melted cheese.).
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