Chipa - anise-flavored Paraguayan Easter bread made with cassava and corn flour and cheese

Chipa – a traditional anise-flavored Easter Paraguayan bread made with cassava and corn flour and cheese

Click here for full recipe with pictures

Ingredients:

1/2 lb cassava flour (or you can use tapioca flour or other substitutes)

1/2 lb corn flour (or just use 1 lb of the cassava)

1/2 cup butter (or substitute lard for richer flavor, or use both)

4 eggs

1/2 lb Paraguayan cheese, crumbled or shredded (or a mix of mozzarella and parmesan)

1 teaspoon anise seeds

1/2 teaspoon salt

1/2 cup whole milk

Method:

Put the butter or lard in a big pot with the eggs.

Add crumbled or shredded cheese.

Mix in the flour, anise, and milk.

Knead the dough.

Form into dinner roll shapes, or make your own shapes.

Bake 20-25 mins at 425F until slightly browned and stretchy in the middle.

Best enjoyed warm.

bon appetit