Chipa Guazu Recipe
Tembi’u Paraguay is Guaraní for Paraguayan food!
Chipa Guazu is a type of cornbread that is a popular accompaniment to asado (barbecued meat), coffee with milk, or cocido kambyre (hot maté with milk). Chipa is a type of Paraguayan bread and guazu means large in Guaraní. There are several types of chipa: some made with yucca flour and others with meat added. The most popular kind is traditionally associated with Easter. But today, we made the “large” variety.
First, the ingredients. You will need to gather half a cup of sunflower oil, four eggs, salt, one medium or two small onions, half a pound of fresh cheese, one cup of milk, and two pounds of corn kernels.
The cheese is called queso paraguayo. A good substitute would be a half and half mix of mozzarella and parmesan or Mexican-style queso fresco, which you can find in most US supermarkets. Just note that queso paraguayo has a stronger flavor.
Preheat the oven to 400 degrees fahrenheit or 200 degrees celsius.
Next, chop up the corn in a food processor until it reaches the size of rolled oats. Our family likes the corn on the chunkier side but you can make it smaller if you prefer.
Then, add the corn to a mixing bowl or pot.
Chop up the onions and sauté them in a quarter cup of oil until translucent. About five minutes.
Add eggs, milk, cheese, and one or two large pinches of salt (to taste) in a blender and mix until smooth and slightly frothy.
Combine all the ingredients together plus the remaining quarter cup of oil in a mixing bowl and stir. Paraguayan food is pretty rich. No avoiding it. I don’t recommend skimping on the oil or it will be dry.
Grease an 8×8 inch pan and add the mixture. Bake until golden brown for about 40 minutes at 400 degrees. Be careful! The oven we used may be different from yours. Don’t let it burn.
A cheesy, chunky cornbread. It’s a Paraguayan dish that makes an appearance at asados (bbq’s), family gatherings, and major holidays.
1 kilogram, or about 2 lbs, of fresh or frozen yellow corn kernels
1 cup whole milk
1/2 pound of fresh queso paraguayo – or substitute queso fresco or a half and half mix of parmesan and mozzarella
1/2 cup sunflower oil – or another neutral oil
1 medium or 2 small onions, diced
salt to taste
- Preheat oven to 400 degrees F
- Saute onions until translucent in 1/4 cup of oil, cool to room temp
- Add corn to food processor or blender and process until it is the consistency of large oats
- Remove corn and add to a large mixing vessel
- Add eggs, milk, cheese, and salt to blender or food processor and process until frothy
- Mix liquid mixture, sautéed onions, the remaining oil, and corn together until homogenous
- Grease an 8×8 pan with oil
- Add mixture to pan
- Bake for about 40 minutes until golden brown