Chipa
 | |
| Type | Bread |
|---|---|
| Course | Breakfast or snack |
| Place of origin | Guaraní-Jesuit Missions and other parts of South America |
| Created by | Guaraní |
| Main ingredients | Cassava starch, corn starch, fat, milk, egg, Paraguay cheese |
Chipa (Spanish pronunciation: [ˈt͡ʃi.pa], Guarani pronunciation: [ʃiˈpa]) is a type of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Paraguay.[1] The recipe has existed since the 18th century and its origins lie with the indigenous Guaraní people. It is inexpensive and often sold from streetside stands and on buses by vendors carrying a large basket with the warm chipa wrapped in a cloth.
The original name is from Guarani chipa. A small chipa may be called a chipita. In Santa Cruz de la Sierra, Bolivia, the term cuñapé (Guarani) is often used. In some parts of Argentina, it is called chipá (with an accent mark), or chipacito when it is small.
History
Chipa has been prepared in the Guarani region (Paraguay, Northeastern Argentina, Southeastern Bolivia and Southwestern Brazil) since humans settled in the area. During inception, the Guarani people prepared it only with cassava starch and water.[2] After the arrival of the colonists and Jesuit missionaries, and with the introduction of cattle, chickens [3] and new products derived from this livestock (like cheese and eggs), chipa began to gradually evolve into the widely used recipe of the early 21st century.
Paraguay and Northeastern Argentina
In the Guaraní region, chipa is often baked in smaller doughnuts or buns that may be called chipa'í or chipacitos. These are sold in small bags by street sellers of big cities and small towns. In the preparation of chipa yeast is not used, so in spite of the high temperatures of the region it can be preserved for many days. It is a festive food and can be found in every popular religious celebration.[4]
Other common variants in Paraguay include the chipa caburé or chipá mbocá (cooked around a stick, in consequence it doesn't have the spongy inner center) and the chipa so'ó, filled with ground meat. There are other varieties of chipa with different ingredients; chipa manduvi (made with a mix of corn flour and peanut), chipa avatí and chipa rora (made of the skin of the seed of corn after being strained, like a whole-wheat bread).[1]
See also
References
- ^ a b Elichondo, Margarita: La comida criolla: Memoria y recetas. Popular Culture Library, Editions of EL SOL, 2003 (ISBN 950-9413-76-3) (Restricted online copy at Google Books)
- ^ (Miró Ibars, 2001: 84)
- ^ "Archived copy". Archived from the original on 2012-10-27. Retrieved 2012-09-02.
{{cite web}}: CS1 maint: archived copy as title (link) - ^ Chipa: Pan Sagrado and 70 Recipes to prepare it.
Further reading
- Asunción 1537: Madre de la gastronomía del Río de la Plata y de Matto Grosso do Sul. Vidal Domínguez Díaz (2017).
- Poytáva: Origen y Evolución de la Gastronomía Paraguaya. Graciela Martínez (2017).
- Tembi’u Paraguay. Josefina Velilla de Aquino
- Karú rekó – Antropología culinaria paraguaya. Margarita Miró Ibars