Paraguayans make a delicious bread, crunchy on the outside and chewy on the inside, called “chipa.” You can purchase chipa just about anywhere in Paraguay: on the streets; in the terminal; while on the colectivo; or from a woman carrying a large basket expertly balanced on her head.
I had the opportunity to make chipa with an expert. Being a fan of the traditional treat, I jumped at the chance. Although you may lack a tatakua’a, get your recipe card out and get ready to bake up a big batch of chipa!
1.Fill the tatakua’a with wood and start a fire, then continue to feed the fire so the bricks get hot throughout.
2. Heat ¼ pot of pig fat until it liquefies, cool; add equal parts of mandioca flour and corn flour; a big hunk of cheese; add a few cups of whey, (left over from the cheese making process); about 15 eggs and a small handful of anise seed. Mix well by hand.
3.Knead the dough, then form into rings or small buns and place on banana leaves.
4. After about an hour, remove any remaining wood from the tatakua’a and sweep out the ash.
5. Place the chipa in the tatakua’a and seal the oven.
6. After about 20 minutes, carefully remove the baked chipa. Ten cuidado- it’s HOT!
7. Enjoy!
Aww, you're wearing your Berkeley shirt, the same one I have! And Dad is still wearing his same old belt and buckle. Glad some things stay the same even when so much has changed. Love you! Ber
ReplyDeleteJust wait for Holy Week (Semana Santa), you will have chipa a ful!... In all kinds of shapes and sizes... heta la chipa!
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