This Paraguayan cheese bread is usually baked during the Easter time and has a dense chewy texture. Chipa has now become part of the Paraguayan culinary heritage and is largely consumed during the holy week prior to Easter.
People eat and distribute chipa to their loved ones and some sweets to the children at the cemetery in remembrance of their ancestors. There are many versions of chipa available in this South American nation, here is the recipe for the chipa argolla that is round in shape and hollow at the center.
Mix the yucca flour, cornmeal, baking powder, and salt in a bowl.
Add cold butter to the flour mixture and then rub everything together with the fingertip to form coarse and crumb-like texture.
Crack open the eggs carefully in the bowl.
Add milk, anise seeds, mozzarella, parmesan, feta, cheddar, and knead it all until the dough comes together.
Divide the dough into 7 equal balls. Cover and chill the dough for about 20 minutes.
Preheat the oven to 200 degrees C and line a baking tray with aluminum foil. Dust some cornmeal over the foil and keep it aside.
Now, take a dough ball and then roll it into a log of about ½ to ¾ inch thickness.
Bring the ends of the log together to form a hollow ring. Press and seal the ends together well.
Place the dough ring on the prepared baking tray. Repeat with the remaining dough balls.
Bake the chipa for about 15 minutes or until light yellow in color. Serve hot!
Carefully roll the dough and shape them into an even sized ring. Crack open the egg carefully into the bowl so that no eggshells are accidentally added to it.
Nutritional information (per serving): 214 Calories, 11.2g Total fat (6.4g Saturated fat, 0.7g Polyunsaturated fat, 3.1g Monounsaturated fat), 80.4mg Cholesterol, 386mg Sodium, 75.3mg Potassium, 22.7g Total carbohydrates (0.7g Dietary fiber, 0.7g Sugars), 5.9g Protein