We had a group of teens over on Friday afternoon. They are working on paying off their church camp for Easter week. We had fun making chipa. They mixed, kneaded and formed the chipas all on their own. I DID turn around at one point to see them throwing the dough back and forth to each other as a basketball. They said...it would mix better that way. Grandma Sergia would have fainted! They also cleaned up, washed EVERYTHING, and swept. We also made an extra batch so they could eat it! As soon as it was done, they took it straight out to the neighborhood to sell. They came back minutes later with it ALL sold!
I included our recipe...
Chipas (Cheese Bread)
16 ounces Mandioca starch - 3 1/2 cups
Salt
anise seeds (optional - a very Paraguayan treat)
1/2 cup Sunflower seed oil
3/4 cup milk
3 eggs
1/3 cup Parmesan cheese grated + 1-3/4 cups Mild cheddar, grated
(I use 1/2 lb. fresh farmer's cheese or Queso Paraguay)
Bring milk and oil to a boil in a small saucepan. Add to the mandioca starch, salt and anise. Mix and allow to cool a little. Incorporate the eggs, one at a time, and keep kneading. Add the cheese and blend well. The dough may be very sticky. (If it is, add a little more manioc starch or cornmeal flour.) Place a little oil on the hands and round dough into balls. Divide into pieces the size of a walnut or small plum. Arrange on a baking sheet. Bake at 375ºF until golden brown, about 10 to 12 minutes. Serve warm.
11 comments:
Thanks for the recipe! Martha shared some of the Mandioca starch with me so I am so making this this week! I have a son who will help eat it!
Wow--is Brandon working out/lifting?
Oh, I love, love, LOVE chipa!!! Good for them to have made such a great batch that it sold so quickly. Are they planning on doing it again? (Do they ship out of the country?)
One comment on the time here for heidiannie's sake ... I found that it took longer than 10-12 minutes, but Oscar told me that as soon as the cheese pieces turn brown, then you know it's done. Mine took about 20 minutes the last time I made it. Just keep an eye on it. They are soooooo good!!
wow, I can't believe how much Brandon looks like you!!
I think I should make some today !
That looks like the boys had so much fun. Hope they ;made their goal for their camp $$?
What can I use instad of the Mabduica starch? It looks so good!
I'd keep the guys around for a bit longer if they clean up their mess! You taught them well!
(We used to do this with noodles at church when our kids were early teens. Made enough $ to landscape the church yard)
Mandioca starch is similar to corn starch, I never tried it with cornstarch, but you could try it and then tell me. The balls become puffed up and are cheesy on the inside.
I've also made it with tapioca flour and it turned out ok. Just be careful if you buy it in bulk stores where you scoop your own supplies. Our Bulk Barn had accidentally mixed up baking soda with tapioca flour and it was AWFUL!!!!!! REmember that, Kar?
I think tapioca flour is actually mandioca starch.
You know, this is basically the recipe for popovers, except with popovers you use white flour. And come to think of it they taste like cheesy popovers. I'm just saying , if you don't have the starch- just add cheese to popovers!
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