📝 About This Recipe
Chipá is the soul of Paraguayan cuisine, a unique gluten-free bread crafted from cassava starch and a blend of rich, salty cheeses. These golden rolls offer a delightful contrast between a crisp, toasted exterior and a dense, chewy, almost custard-like center scented with anise seeds. Traditionally prepared for celebrations and religious holidays, this ancient heritage bread brings a warm, cheesy aroma to any kitchen and a taste of South American history to your table.
🥗 Ingredients
The Flour Base
- 500 grams Cassava Starch (Tapioca Flour) (ensure it is fine-milled starch, not pearls)
- 1 teaspoon Fine Sea Salt (adjust based on the saltiness of your cheese)
Dairy and Fats
- 100 grams Unsalted Butter (softened to room temperature)
- 25 grams Lard or Vegetable Shortening (adds traditional flaky texture)
- 3 pieces Large Eggs (at room temperature)
- 1/2 cup Whole Milk (may need slightly more or less depending on humidity)
Cheese and Aromatics
- 250 grams Paraguayan Cheese (or Queso Fresco/Feta mix) (crumbled finely)
- 150 grams Parmesano or Hard Aged Cheese (finely grated for sharp flavor)
- 1 tablespoon Anise Seeds (crushed slightly between palms to release oils)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper or silicone mats to prevent sticking.
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2
In a large mixing bowl, cream together the softened butter and lard using a wooden spoon or stand mixer until smooth and pale.
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3
Add the eggs one by one to the butter mixture, beating well after each addition until fully incorporated and fluffy.
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4
Stir in the crushed anise seeds and the sea salt, ensuring the aromatics are evenly distributed throughout the fat base.
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5
Fold in the crumbled Paraguayan cheese (or Queso Fresco) and the grated Parmesan. Use your hands to ensure the cheese is well-coated in the egg and butter mixture.
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6
Gradually sift in the cassava starch. Begin mixing with your hands; the texture will initially feel very sandy and dry.
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7
Slowly pour in the milk, a tablespoon at a time, while kneading. You are looking for a firm, malleable dough that doesn't stick to your fingers but isn't crumbly.
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8
Transfer the dough to a clean surface and knead for about 5 minutes. The dough should become smooth and elastic (though it will feel different than wheat dough).
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9
Divide the dough into equal-sized portions, roughly the size of a golf ball (about 40-50 grams each).
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10
Shape each portion into a 'donut' (argolla) or a small 'S' shape. To make the traditional ring, roll into a log and join the ends firmly.
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11
Place the shaped dough onto the prepared baking sheets, leaving about 2 inches of space between them as they will puff up slightly.
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12
Bake for 20-25 minutes. Watch for the tops to turn a light golden brown with some darker toasted spots on the bottom.
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13
Remove from the oven and let them rest for 5 minutes. Chipá is best enjoyed warm when the cheese is most fragrant.
💡 Chef's Tips
Do not over-bake or they will become excessively hard; they should be firm on the outside but tender inside. If you can't find Paraguayan cheese, a 50/50 mix of mild Feta and Mozzarella is an excellent substitute. Always crush the anise seeds in your palm before adding to wake up the essential oils. If the dough feels too dry and cracks when shaping, add a teaspoon of milk; if too sticky, add a dusting of starch. Store leftovers in an airtight bag and reheat in the oven for 5 minutes to restore the texture.
🍽️ Serving Suggestions
Serve warm with a hot cup of 'Cocido' (traditional Paraguayan toasted yerba mate tea with milk). Pair with a strong black coffee or espresso for a perfect mid-afternoon snack. Enjoy as a side bread for a hearty beef stew or 'Soyo' (Paraguayan meat soup). Serve alongside a fresh fruit platter to balance the salty, rich profile of the cheese. Pack them for a picnic; they are the ultimate portable South American snack.