Chipa

Instructions

1. 1 Combine the cassava starch and salt in a large bowl. Add the softened butter and work it into the starch with your fingertips until the mixture resembles coarse breadcrumbs. The fat coating prevents the starch from becoming gummy during mixing.
2. 2 Add the eggs one at a time, mixing well after each addition. Gradually add the milk while kneading until the dough comes together. The consistency should be soft and pliable but not sticky, similar to soft playdough that holds its shape when moulded.
3. 3 Fold in both grated cheeses and the anise seeds, kneading until the cheese is evenly distributed throughout the dough. The cheese makes the dough stretchy and adds its essential savoury flavour that contrasts beautifully with the starchy cassava base.
4. 4 Let the dough rest at room temperature for fifteen minutes. Divide into twelve to sixteen equal portions and shape each into a ring, crescent, or simple round ball. The traditional shape is a ring made by rolling a portion into a log and joining the ends.
5. 5 Place the shaped chipa on parchment-lined baking sheets with space between each piece for expansion. Bake at 200C for twenty to twenty-five minutes until golden brown on the outside with a chewy, slightly crispy crust and a soft, stretchy cheese interior.
6. 6 Serve the chipa warm, fresh from the oven when the cheese is still melty and stretchy inside. These cheese breads are Paraguay's most iconic food, sold at every bus stop and street corner, and are an essential part of Holy Week celebrations.