Chipá is a cassava starch bread of Guaraní origin, typical of Argentina’s Litoral provinces such as Misiones, Corrientes, and Entre Ríos, and also very popular in Paraguay.
Its modern recipe, with cheese, egg, and milk, developed from the ancient Guaraní mbujapé, a cassava bread to which 17th-century Jesuit missionaries added these ingredients, giving rise to the chipá known today.
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Argentine Cassava Cheese Rolls
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 16 pieces
- Category: Appetizer
- Cuisine: Argentine
Ingredients
Nutrition
- Calories: 90
Ingredients
- 500 g of cassava starch (tapioca starch) (about 1.1 lb)
- 200 g of semi-hard cheese, grated (about 7 oz)
- 100 g of melted fat (or butter) (about 3.5 oz)
- 2 of eggs
- 1/2 cup of milk
- to taste of salt
Instructions
- Mix the dry ingredients, place the cassava starch in a bowl along with the grated cheese and salt.
- Add the fat, stir in the melted fat (or butter) and mix by hand until combined.
- Add eggs and milk, work in the eggs and milk a little at a time, kneading until you get a smooth, somewhat sticky dough.
- Shape the rolls, with damp hands, take portions of dough and form small balls or rings.
- Arrange on a baking sheet, place the chipás on a baking sheet, leaving space between each one.
- Bake, cook in a very hot oven until golden outside and fluffy inside, about 15 to 20 minutes.
Tips for getting them right
- Dampen your hands with water or a little oil when shaping the rolls, since the dough tends to be sticky.
- A very hot oven from the start helps achieve chipá’s characteristic fluffy texture.
- Use a good, flavorful semi-hard cheese, since it’s one of the star ingredients of the recipe.
- Chipá is best enjoyed fresh out of the oven, when it’s fluffiest and the cheese flavor is most present.
Traditional variations
- There are versions shaped as rings, rolls, or even braids, depending on family tradition.
- Some recipes add a bit of anise to the dough for a distinctive aroma.
How to serve
Chipá is served warm, fresh out of the oven, as an accompaniment to mate or as a snack any time of day.
It’s commonly found freshly baked at street stalls throughout Argentina’s Litoral provinces.
Recommended sides
- Mate
- Coffee with milk
- Dulce de leche
Did you know?
Chipá descends from mbujapé, an ancient Guaraní cassava bread cooked wrapped in leaves over ashes, long before Europeans arrived.
It was 17th-century Jesuit missionaries who introduced cheese and egg to the original recipe, giving rise to the version known today in Argentina’s Litoral and Paraguay.
Frequently Asked Questions
It's the starch extracted from the cassava root, a staple ingredient of Guaraní cuisine, available at health food stores, regional product shops, or large supermarkets.
It's normal due to the properties of cassava starch; dampening your hands when shaping the rolls makes the dough easier to handle.
It descends from mbujapé, an ancient Guaraní cassava bread, to which 17th-century Jesuit missionaries added cheese and egg, giving rise to today's recipe.
It's especially characteristic of the Litoral provinces: Misiones, Corrientes, and Entre Ríos, and is also very popular in Paraguay.
