Chipa is a traditional cheese bread from South America.
Its origin comes from the Guaraní people who lived in what is now known as Paraguay, northern Argentina, southern Brazil, and Uruguay. They made bread with cassava flour (tapioca) and animal fat that they cooked over the coals.
In the 15th century, along with the Spanish settlers came the animals and their knowledge of the technique of Milk and cheese. The Jesuit Missions included the Guaraní peoples in their evangelistic activities and thus a mix of gastronomic cultures was born, what today we know as Chipa (Paraguay, Argentina, and Uruguay), Pão De Queijo (Brazil) Pan de Yuca (Ecuador), or Kuña Piru (Bolivia).
The recipe had small modifications in different countries and is now a very popular snack in all of America, Spain, and many other countries in the world. It's also naturally gluten-free food.
Who can resist cheese?
Gourmet Frozen Cheese Bread, ready to bake.
Bag of 2 dozens, 600 grams, of frozen product.
How to bake the Chipa?
- Preheat the oven to 200 °
- Place the Chipa on a baking tray 3 centimeters apart (no need to defrost).
- Place the tray on a medium high level in the oven and bake for 15 minutes at 200 ° for a great crisp flavor.
Chipa - 600gr