EASTER equals CHIPA and SOPA

The Wednesday before Easter, it is tradition here to make chipa. This year I made chipa with one of my neighbors – Rocio and her mom, Gladys.



rolling out the dough


ready to go in the oven



Rocio enjoying the finished product...yum!

Tyler playing around with his chipa

CHIPA

250 gms fat (shortening, butter, lard, etc.)
8 eggs
500 gms Paraguayan cheese (or another salty, softish white cheese)
1 tbsp anis
1 tbsp rough salt
1 c milk
1¼ kilo manioc flour

1. Mix it all together

2. Form into size and shape of donuts

5. Place on a buttered and floured pan, bake at 250 degrees C for about 25 minutes.

We also made another traditional food – Sopa Paraguaya

(the ingredients don’t vary much from the chipa recipe).

SOPA PARAGUAYA (Paraguayan Cornbread)

½ kilo onions
1 c water
1 tbsp rough salt
¾ c fat
300 gms Paraguayan cheese
2 c curdled milk
500 gms corn flour
4 eggs

1. Boil the onions (chopped finely) in the water and salt for 10 minutes in a covered pot. Let cool.
2. In a separate bowl, beat the fat until foamy. Add the eggs one by one, the cheese (grated very finely) and the boiled onions