Chipa soo

Chipa Soo Recipe from Paraguay - Delicious Cheese Bread

Region / culture: Paraguay | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 10

Introduction

Chipa soo is a traditional Paraguayan dish that is a variation of the popular chipa bread. It is a delicious and savory pastry that is typically filled with cheese, vegetables, and hard-boiled eggs. This recipe is perfect for those looking to try something new and unique in their cooking repertoire.

History

Chipa soo has its origins in Paraguay, where it is a popular snack or breakfast item. It is often enjoyed with a cup of mate, a traditional South American drink. The dish has been passed down through generations and is a staple in Paraguayan cuisine.

Ingredients

3 kg of maize flour
0.25 kg of fat
6 eggs
water or milk if necessary
0.5 kg of cheese
stuffed
ground cooked meat with cooked vegetables
hard-boiled egg, chopped, for filling

How to prepare

Mix the fat with eggs and a splash of milk or water, along with a little maize flour. Beat the mixture with your hand until the maize is added and knead until a compact cream is formed. Take a portion of the dough and place it in a baking dish lined with banana tree leaves or parchment paper. Add the filling and cover it with another portion of the dough. Bake in the oven for approximately 45 minutes. You can also use other ingredients to make chipa kesu, but fill it with cheese.

Variations

You can customize the filling of chipa soo to your liking, adding in different vegetables, meats, or cheeses. You can also experiment with different seasonings to change up the flavor profile.

Cooking Tips & Tricks

Make sure to knead the dough until it is smooth and elastic to ensure a light and fluffy chipa soo.

- Be sure to use fresh ingredients for the best flavor.

- You can customize the filling to your liking, adding in your favorite vegetables or meats.

Serving Suggestions

Chipa soo can be enjoyed on its own as a snack or paired with a salad for a light meal. It is also delicious served with a cup of mate or your favorite beverage.

Cooking Techniques

The key to making chipa soo is to knead the dough until it is smooth and elastic. This will ensure a light and fluffy pastry.

Ingredient Substitutions

If you don't have maize flour, you can use regular flour as a substitute. You can also use different types of cheese or fillings to customize the dish to your liking.

Make Ahead Tips

You can prepare the dough for chipa soo ahead of time and store it in the refrigerator until you are ready to bake. You can also freeze the unbaked chipa soo and bake them as needed.

Presentation Ideas

Serve chipa soo on a platter lined with banana tree leaves for an authentic touch. You can also garnish with fresh herbs or a sprinkle of cheese for added flavor.

Pairing Recommendations

Chipa soo pairs well with a variety of beverages, including mate, coffee, or tea. It also goes well with a side of fresh fruit or a light salad.

Storage and Reheating Instructions

Store any leftover chipa soo in an airtight container in the refrigerator. To reheat, simply place in the oven or microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of chipa soo contains approximately 300 calories.

Carbohydrates

Chipa soo is a carbohydrate-rich dish due to the maize flour used in the dough. Each serving contains approximately 30 grams of carbohydrates.

Fats

The fat content in chipa soo comes from the fat used in the dough and any cheese or other fillings added. Each serving contains approximately 15 grams of fat.

Proteins

Chipa soo contains a moderate amount of protein, with each serving providing around 10 grams.

Vitamins and minerals

Chipa soo is a good source of calcium and vitamin A, thanks to the cheese and vegetables used in the filling.

Alergens

Chipa soo contains dairy (cheese and eggs) and gluten (maize flour), so it may not be suitable for those with dairy or gluten allergies.

Summary

Chipa soo is a delicious and filling dish that is rich in carbohydrates, fats, and proteins. It is a good source of calcium and vitamin A, making it a nutritious option for a meal or snack.

Summary

Chipa soo is a delicious and savory pastry that is perfect for those looking to try something new and unique in their cooking repertoire. With a flavorful filling of cheese, vegetables, and hard-boiled eggs, this dish is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago when I was just a young girl living in a small village in Paraguay. My grandmother, who was known throughout the community for her delicious cooking, had passed down many recipes to me over the years. But the recipe for Chipa soo was one that she had acquired from a mysterious traveler who had passed through our village.

I remember it was a warm summer day when the traveler arrived. He was a tall, dark-skinned man with a wide-brimmed hat and a twinkle in his eye. He carried a large backpack filled with all sorts of exotic spices and ingredients. As he sat down at our kitchen table, my grandmother greeted him warmly and offered him a cup of terere, our traditional cold drink made with yerba mate.

As they began to chat, the traveler mentioned that he had just come from a remote village in the mountains where he had learned the recipe for Chipa soo, a traditional Paraguayan bread made with cassava flour and cheese. My grandmother's eyes lit up with curiosity, and she immediately asked him to teach her how to make it.

I watched in awe as the traveler and my grandmother worked together in the kitchen, mixing the ingredients and shaping the dough into small rounds. The aroma of the bread baking in the wood-fired oven filled the air, and my mouth watered in anticipation.

When the Chipa soo was finally ready, we all sat down at the table to enjoy it. The bread was warm and crusty on the outside, with a soft, cheesy interior that melted in my mouth. It was unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

Over the next few days, the traveler taught my grandmother and me the secrets of making Chipa soo. He showed us how to grind the cassava into flour, how to mix the dough just right, and how to bake it to perfection. As we worked together in the kitchen, I listened intently to every word he said, determined to master this new recipe.

After the traveler left our village, my grandmother and I continued to make Chipa soo regularly. It became a staple in our household, enjoyed by family and friends alike. Whenever we baked a fresh batch, the delicious smell would waft through the village, drawing neighbors to our door in search of a taste.

As the years passed, I honed my skills in making Chipa soo, experimenting with different cheeses and seasonings to create my own unique variation of the recipe. I shared it with anyone who was interested, passing down the knowledge that had been given to me by the mysterious traveler.

Today, whenever I make Chipa soo, I am reminded of that warm summer day when I first learned the recipe. It fills me with a sense of pride and gratitude for the traditions that have been passed down through generations. And as I watch my own grandchildren gather around the table to enjoy the bread that I have made, I know that the legacy of this special recipe will continue to live on for years to come.