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Chipa (cassava and cheese bread): photo of the dish
Illustrative photo: Ekem at English Wikipedia — CC BY-SA 3.0, Wikimedia Commons
Breakfast

Chipa (cassava and cheese bread)

A small, soft round bread made with cassava starch and aged cheese, born in Paraguay. Crisp on the outside and stretchy inside, it's eaten at breakfast or snack time, still warm from the oven.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

968 kcal per serving

Protein
15.8 g
Carbohydrates
115.4 g
of which sugars
9 g
Fat
48.8 g
of which saturated fat
19 g
Fiber
1.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 200 °C and line a baking sheet with parchment paper.
  2. Mix the starch with the salt and sugar, then pour in the oil and warm milk and mix by hand.
  3. Add the eggs, crumbled fresh cheese and Parmesan, and knead until you have a soft, sticky dough.
  4. Form small balls about 4 cm in diameter by rolling them between your palms.
  5. Place them on the sheet, spaced apart, and sprinkle with sesame if using.
  6. Bake for 20 to 25 minutes, until golden and puffed.
  7. Let them cool slightly before serving, as they're best while still warm.

Variations and tips

Sweet version. Replace the Parmesan with 50 g of icing sugar and add a pinch of cinnamon for a snack.

Using what's easy to find. Cassava starch is sold in Asian or organic shops; otherwise tapioca starch works very well.

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Original Ecomely recipe.