Chipa

Ingredients

Quantities for 8 servings.

• 500 g Cassava starch
• 400 g Paraguayan cheese or brined white cheese
• 3 piece Eggs
• 120 g Lard or butter
• 120 ml Milk
• 1 tsp Aniseed
• 1 tsp Salt

Method

1. Heat the oven to 220 °C in advance; the dough has to go into a hot one.
2. Beat the softened fat with the eggs and salt until smooth.
3. Work in the grated cheese and the aniseed, rubbing the mass with your hands until the cheese is evenly distributed.
4. Add the starch a little at a time, with the milk, until the dough is firm and pliable.
5. Roll ropes and join the ends into rings about eight centimetres across.
6. Bake twenty-five minutes, to browned patches. Serve warm.