A simple bun called a chipa is the most common staple food in Paraguay. The famous bread is made with cassava flour, lard and anise. It has its origin in the Guarani Native American people. The origin of chipa dates back to the time when wheat was not present in South America, and cassava was the most commonly used starch in the area. In colonial times, the Jesuit missionaries introduced milk, eggs, and cheese to the indigenous people, which finalized the chipa recipe.
The use of cassava starch and lard results in the crunchy exterior of the bun, while the use of anise gives the bread buns an unusual and unique flavor. Although chipas are eaten all year round in Paraguay, they have a significant importance during the Holy Week, so it is often prepared and eaten during the Easter festivities. When different generations of the family gather on Holy Wednesday for the “Chipá apo” (chipa preparation): That will be consumed during the following holy days, particularly on Friday, because no meat is consumed that day.
For us, chipas represent our daily bread which is eaten together with numerous main meals or as a snack. Traditionally, the buns are prepared at home, but they are also sold by many street vendors, called chiperas, especially along Paraguayan roads. Which leads us to, that in each roadtrip you take, there is an obligatory stop in some chiperia, they are always located on the routes. Or if you you travel by bus, at various points along the way a chipera or chipero will come up with a basket of chipas, saying “Chipa, rica chipa” followed by the price, which is normally 2,000 PYG = 0.29 USD or 3x 5,000 PYG = 0.71 USD.
Over the years, the preparation of the chipa has gone from a family and home activity to a commercial and industrial option in the country.
All the cafeterias have chipa on the menu, since it is more than perfect to combine it with coffee, or with “cocido” although I think that the cocido deserves its own post.
e la storia che ci hai raccontato è molto interessante. Tu li hai mai preparati? Ci sono diverse varianti rispetto alla ricetta di base? Solitamente ogni famiglia ha il suo ingrediente segreto per rendere unico un prodotto fatto in casa ma la base dovrebbe essere sempre uguale. Cercherò la ricetta!
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