Chipa: an authentic recipe for Paraguayan cheese bread

Chipa, or Paraguayan cheese bread, is a mouthwatering, savory bread made from cassava flour and flavored with anise and Paraguayan cheese. It's a famous dish of Paraguay, that's also found in other parts of Latin America. The name comes from the Guarani word for “cake” or “bread.”

Although you'll see chipas year-round in Paraguay, it's especially popular during Holy Week and Easter. This year, if you want to make something special to put on your Easter table for your family, try making chipas. This easy bread only takes about 30 minutes to make, and you may want to double the batch because they're sure to disappear quickly!

Tips for Making Chipa

If you can't find Paraguayan cheese, use a mixture of grated mozzarella and grated parmesan. Queso fresco is another excellent substitute.

Cassava flour is a naturally gluten-free flour made from the cassava tuber. It's also known as tapioca, yuca, or manioc. Cassava is found throughout many types of Latin American and Caribbean cuisines. Go to your local Latin American or Caribbean store or order it online.

There are several variations of chipas you can make. Chipa argolla, which is this recipe, is made using only cassava flour. Chipa guasu is made with corn, onion, milk, and cheese. Chipa so'o is stuffed with meat and egg. Chipa paquita is made with wheat flour, cornstarch, and cheese. Try out the different types of chipas to see what you like best!

How to Store Paraguayan cheese bread

Chipa lasts for up to one day at room temperature, up to 3 days in the fridge, or can be frozen for up to 3 months.

How to Make Chipa

Preheat your oven to 420F.

Beat the eggs and butter in your stand mixture until completely smooth. Mix in the cheese and the anise seeds.

Whisk the salt in the milk until it dissolves. Pour the milk into the butter mixture.

Slowly beat in the cornmeal and cassava flour until a dough forms.

Place the dough on a flat surface.

Cut the dough into four equal pieces. Cut each piece into four equal pieces and shape them into balls. Cover in plastic wrap and place the dough balls in the fridge for 20 minutes. Roll out a dough ball into a 6-inch rope.

Touch the ends together, then press the ends together to form a ring. Set on a parchment-lined baking sheet.

Repeat with the remaining dough.

Bake for 20 to 25 minutes or until the chipas turn golden brown. Remove the tin from the oven and let the bread cool.

Serve and enjoy!