Chipa guazú (sometimes spelled chipa guasú) is one of the many varieties of chipa consumed by Paraguayans. There are more than 70 different kinds of chipa! The shapes and composition vary, some are stuffed … Like many dishes of Paraguay, chipa may also be found in neighboring Argentina.
The institution of chipa
Chipa is Paraguayan bread!
In Paraguay, chipa guazú, chipa, or sopa paraguaya are present at almost every meal and especially when there is a social event.
No party takes place without chipa guazú which is often served during the asados, the Paraguayan version of the barbecue, to accompany the sausages, the pork ribs or the beautiful cuts of grilled beef.
“Chipa” is a Guaraní word, the official language of Paraguay along with Spanish, which refers to both cakes and breads. “Guazú” means big, which tells us that chipa guazú is the biggest of the chipas.
The cuisine of Paraguay is considered by some to be very comforting cuisine. It is indeed high in calorie, probably a consequence of the war of the Triple Alliance (1864-1870) against Brazil, Uruguay and Argentina, which left the country devastated and affected by famine. The result is a rich, simple and familiar cuisine, providing a feeling of satiety.
Chipa guazú is made from fresh corn kernels, cheese, eggs, oil and milk. No yeast or baking soda are used.
Queso paraguayo
Paraguayan cheese, called quesú paraguái in Guaraní, is typically made in rural areas by artisans. In the countryside, it is the only type of cheese consumed, while in the cities, there may be a little more choice.
It is present in many traditional Paraguayan preparations like mbejú, sopa paraguaya or chipas.
Queso paraguayo is made from whole and raw cow’s milk, and rennet. Rennet is extracted from the abomasum, the stomach performing enzymatic digestion in young ruminants.
At first, the raw milk is put in contact with the rennet which makes it coagulate and produce the curd. The curd is then “broken” and then pressed to extract the whey. When all the liquid is extracted, the cheeses are shaped and stored on wooden shelves. They are ready the next day and can be kept for 45 days.
It is an unsalted cheese, tender, with a slight acid note. It is very creamy and rich in nutrients since it is made without any cooking from raw whole milk.
When it is fresh, it is white in color and has a light flavor that pairs well with anything sweet. Paraguayans like to eat it with dulce de mamon, guava paste or molasses for dessert. With time, it becomes yellow, greasier, hardens and develops an increasingly strong odor.
To made chipa guazú, sopa paraguaya or vori vori, it is possible to use a soft or fresh cheese. For chipa, or mbejú, you should use an older cheese, or a mixture of mozzarella and parmesan for example.
Tatakua
Chipa, chipa guazú and sopa paraguaya are traditionally cooked in a tatakua.
This is a round shaped wood oven, made with bricks and/or earthenware. It is still very present in the countryside of Paraguay. Literally, tatakua means hole (kua) of fire (tata).
Of course, even if the taste is better with a wood oven, feel free to use a standard home oven to make this recipe.
Chipa guazú is usually eaten hot or warm but you can also enjoy it cold.
This recipe is validated by our expert in Paraguayan cuisine, Chef Miguel Figueredo. Miguel is the chef of the popular restaurant El Bolsi in Asunción.
Chipa Guazú
Ingredients
- 8 ears of corn , hulled
- 4 eggs
- ½ cup milk
- ½ cup sunflower oil
- 2 small onions ,chopped
- 10 oz. queso paraguayo (Paraguayan cheese)
- ½ teaspoon salt
- Pepper
Equipment
- Stand mixer
- Square pan (8 inches / 20cm)
Instructions
- Preheat the oven to 400 F (200˚C).
- Blend the corn until it reaches the consistency of oatmeal.
- Heat 3 tablespoons of oil in a frying pan and fry the onions for 5 minutes or until they become translucent.
- In the bowl of a stand mixer with the beater attachment, combine the eggs, milk, cheese, onions, salt and pepper (to taste) to obtain a smooth and slightly foamy consistency.
- Add the blended corn and remaining oil and mix well.
- Grease an 8-inch (20 cm) square pan and pour the mixture.
- Bake and cook for about 30 to 40 minutes or until golden brown.
Traveling was Sabrina’s trigger for a frenetic desire to know and taste everything! Every day, she cooks dishes for children for a small canteen promoting good taste and food ethics, by making them travel and discover new flavors. She likes to find the special ingredient and story behind a recipe. The culture of a country is reflected via its cuisine!
David Baker says
Not Paraguayan, but lived in Paraguay for many years with lots of Paraguayan friends. This is a very authentic recipe so many thanks, but we always include chopped fresh tomatoes in our Chipa Guazu. This was taught to me by a lady in Caraguatay so may be a local thing. Many thanks, david
Mike Benayoun says
Thanks a lot, David. Yes, it is probably a local thing. I actually went briefly to Paraguay (around Foz do Iguaçu) a few months ago and there was no tomato in their chipa guazu.
Brandi Gehlen says
Hi David! I lived in Asuncion and traveled a lot of the country, never ran into tomatoes in chipa but now I gotta try it!
Cam says
This is a very authentic recipe. I lived in the Paraguayan countryside and have seen it made. They usually use pig lard instead of oil but I understand why oil is substituted here. Also you can have fun with the recipe and add vegetables of your choice.
Mike Benayoun says
Thanks so much for confirming and sharing your experience, Cam!
Andy Duarte says
My mom never used tomatoes en her Chipa Guazu.
I’m baking right now.
Hasan says
Recipe is great but details about history are not accurate and filled with unsupported information.
Hands Doing Things says
Hello Hasan! Thanks for your comment. We do really extensive researches when it comes to our articles. However, we always appreciate your input in them and any corrections we might need to make in order to be as accurate as possible.
Viv says
Can i make this with less oil? There was still a layer of oil bubbling around the edges when it was done cooking. I used a 9×9 pan because i didn’t have am 8″. Or is that usually how it looks when it’s done?
Hands Doing Things says
Hey Viv, you can definitely make this with less oil – cheese sometimes is oily enough, so that layer you mention is typically common, but you can add less to make it less greasy. Let us know how it turns out!
Florencia Florentin says
Wow, everyone have a great comment about the recipe , I was born in Paraguay and I came to the US in when’s I was 18. I remembered having almost with every meal sopa Guazú but never with tomatoes. What I noticed is that, never taste the same without the queso Paraguay!
Hands Doing Things says
Queso Paraguay is matchless, definitely!
Karina Savelio says
I’m looking forward to making this for a luncheon for international students in Tennessee. I’m from Argentina originally, and a lot of my family is in the north bordering with Paraguay. I visited Paraguay many years ago and I love this cuisine! Since I can’t get queso Paraguay here, what do you suggest for a replacement? Do you have some favorites?
Hands Doing Things says
Hola Karina!!! Greetings from Argentina too 😉 Any semi-hard cheese could do the same work – for example, in here, queso Mar del Plata works perfectly. Let us know how it works!