A crispy, golden cassava starch flatbread loaded with melted cheese and baked on a griddle until shatteringly crisp outside and gooey inside — Paraguay's beloved daily bread.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden board
Accompaniments: cocido (mate cocido), fresh milk
Instructions
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1
Mix cassava starch and salt. Add grated cheese, eggs, melted butter, and milk. Knead into a crumbly but cohesive dough.
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2
Heat a cast iron skillet over medium heat with a thin coat of butter.
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3
Press dough into the skillet in an even layer about 1cm thick.
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4
Cook 5-6 min until the bottom is deep golden and crispy. Flip carefully.
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5
Cook the other side 4-5 min until golden and cheese is melted throughout.
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6
Cut into wedges and serve hot.
Did You Know?
Mbejú is so central to Paraguayan identity that August 20 is officially Día del Mbejú in Paraguay.
Chef's Notes
Equipment Tips
- cast iron skillet
- mixing bowl
- spatula
Accompaniments
cocido (mate cocido), fresh milk
The Story Behind Mbejú
Mbejú is one of the oldest foods in Paraguay, rooted in Guarani cassava processing traditions that predate European contact. The indigenous people made simple cassava flatbreads on hot stones; Spanish colonizers introduced cheese and dairy, transforming it into today's golden, cheese-filled griddle bread. Every Paraguayan family has its own mbejú technique, and the dish remains an everyday staple from rural farms to Asunción cafes.
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